donut holes recipe
The Best donut holes recipe
What I love most about this recipe is how customizable it is. You can adjust the sweetness to taste, or even swap out the chocolate chips for sprinkles or nuts if you’re feeling adventurous. They’re light enough that they’re not too heavy, but still satisfying, making them a great option for a breakfast on the go or a mid-afternoon pick-me-up. Plus, they’re quick to make—no need to wait hours for them to cool or proof—so you can have them ready in no time. And because they’re small, they’re easy to portion out, whether you’re feeding a crowd or just sharing with a neighbor. They’re also a great way to sneak in a little extra flavor without the guilt, since they’re made with whole wheat flour for a little extra fiber.
Classic Tomato-Sauce Glazed Donut Holes
A nostalgic treat that’s easy to make with pantry staples. These bite-sized donut holes are coated in a tangy tomato-sauce glaze, perfect for breakfast or dessert.
🥘Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/4 cup milk
- 1 tbsp melted butter
- 1/2 cup tomato sauce
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
👨🍳Directions
-
1
Preheat oven to 350°F. In a bowl, whisk flour, sugar, baking powder, and salt. -
2
Add egg, milk, and melted butter. Mix until a soft dough forms. -
3
Roll dough to 1/4-inch thickness. Cut into 1-inch circles. -
4
Place circles on a parchment-lined baking sheet. Bake for 12–14 minutes until lightly golden. -
5
While dough bakes, mix tomato sauce, brown sugar, garlic powder, onion powder, and salt. -
6
Dip cooled donut holes in glaze, then let excess drip off. -
7
Return to oven for 2–3 minutes to set glaze. Cool before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tomato-Sauce Glazed Donut Holes Works
❓ Frequently Asked Questions About Tomato-Sauce Glazed Donut Holes
1. What is the best way to store leftover donut holes?
Store them in an airtight container at room temperature for up to two days or refrigerate for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a sealed bag. Thaw at room temperature before reheating.
2. Can I substitute any of the ingredients in this recipe?
Stick to the original ingredients for best texture, but you can swap the powdered sugar for granulated sugar if needed. For a slightly less sweet version, reduce the sugar by half. Avoid using oil-based donut hole mix-ins, as they may alter the crispy texture.
3. Why are my donut holes so soft?
Overbaking can make them dry, but soft donut holes usually mean they weren’t baked long enough. Check them at 15 minutes—if they’re still soft, return them to the oven for another 2–3 minutes until edges pull away. If they’re overly sticky, they may need a quick toss in powdered sugar before serving.
4. How do I make these donut holes extra crispy?
Ensure the oven is preheated to the correct temperature, and place a baking sheet on the middle rack to avoid overcrowding. Bake in batches if needed, and avoid opening the oven door while baking. For a golden finish, brush lightly with a little melted butter or oil after baking.
