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Glazed Donut Holes

Glazed Donut Holes

Ever had a hankering for hot, glazed donut holes but no place to buy them?

Try making them at home!

Surprisingly, they aren’t as difficult as one may think. I’ve tried lots of recipes and often they come out heavy and tasteless. But not these donut holes! They are light, airy, and delicious!

In honor of glazed donut holes, here’s “Wholey Earth” played by jazz saxophonist Frank Morgan.

Glazed Donut Holes


    Flour and Water Roux
  • 2 tablespoons + 2 teaspoons all-purpose flour
  • ½ cup water
  • Dough
  • ¾ cup water
  • 2 tablespoons honey
  • 1 tablespoon skim milk
  • 1 tablespoon Fleischmann's active dry yeast (Sam's Club double package must be kept in freezer once opened)
  • ½ cup flour and water roux
  • 2¼ cups all-purpose flour, divided
  • ½ teaspoon Kosher salt
  • 2 cups canola oil
  • Glaze
  • 1¼ cups confectioner’s sugar
  • 2 tablespoons granulated sugar
  • 3 tablespoons water
  • 1/8 teaspoon vanilla extract


    Flour and Water Roux
  1. In a saucepan, place 2 tablespoons + 2 teaspoons flour. Whisk water into flour to prevent lumps.
  2. Over medium heat, stirring constantly, cook just until mixture thickens.
  3. Remove from heat immediately.
  4. Set aside to cool.
  5. Dough
  6. Prepare large plate layered with several thicknesses of paper towel.
  7. Set out cooling rack with waxed paper underneath it.
  8. Warm 3/4 cup water, honey and skim milk in a microwaveable bowl in the microwave for 30 seconds. Stir to combine.
  9. In a large mixing bowl, place warm water, honey and skim milk.
  10. Add yeast. Stir.
  11. Let sit for 5 minutes until foamy.
  12. To yeast mixture, add roux, 2 cups flour, and the salt.
  13. Beat with electric mixer just until dough is stretchy—for about 1 minute. Dough will be gooey.
  14. Cover bowl loosely with plastic wrap.
  15. Let rise until double. This could take 10 minutes or up to 30 minutes depending on how warm the kitchen is.
  16. Using a silicone mat as the work surface, dust with 2 tablespoons of flour.
  17. Turn dough onto floured work surface.
  18. Dust hands with flour. Scatter remaining 2 tablespoons of flour over dough. With floured hands press dough gently into a 10-inch by 8-inch rectangle that is about 1/2-inch thick.
  19. Dust small biscuit cutter with flour each time before cutting donut holes.
  20. Cut donut holes.
  21. In a large saucepan, heat oil over medium heat to 320°.
  22. Carefully pick up 3-4 donut holes and flatten slightly before sliding them into the hot oil. (Flattening the donut holes before frying them makes them airier inside and puffier when they are cooked.)
  23. Turn over as soon as the portion in the oil is golden. You can see the donut holes changing color on the sides.
  24. Cooking the donut holes on each side just until golden.
  25. Set on plate lined with paper towels to cool for just a few seconds.
  26. Dip both sides in glaze then set on cooling rack to drain off excess glaze.
  27. Glaze
  28. Combine in a saucepan confectioner’s sugar and granulated sugar.
  29. Add water. Whisk together.
  30. Add vanilla.
  31. Over low heat, stir until smooth.
  32. Keep warm over lowest heat, stirring occasionally to prevent crusting. If necessary, add a few drops of water to thin the glaze after it has been over the heat for a while.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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