Recipe Overview
⏱️ Time to Taste: Ready to eat in under 30 minutes.
🥣 Ease: Quick and straightforward using simple everyday ingredients!
✨ Equipment Needed: Deep-fry thermometer, 1-tablespoon cookie scoop, and a heavy-bottomed pot for frying.
❤️ Why You’ll Love It: These old-fashioned fried donut holes are much easier to make than shaped donuts, with no rolling, cutting, or complicated shaping required!
When I went gluten-free, donuts were one of the foods I was determined to recreate without sacrificing texture or flavor. After creating these family-favorite gluten-free baked donuts and my gluten-free fried yeast donuts, I’m so happy to have also recreated these childhood-favorite donut holes. They’re just as good as I remember, only now gluten-free!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free donut holes. Jump to the recipe card below for the exact measurements.
- Gluten-free measure-for-measure flour: A high-quality gluten-free flour blend gives these donut holes just the right amount of structure while keeping the centers soft and tender.
- Nutmeg: Freshly grated or ground nutmeg is the signature flavor in these old-fashioned donut holes. It gives them that classic bakery-style donut taste.
- Neutral oil: I recommend using a neutral oil with a high smoke point, such as vegetable, canola, or avocado oil. These oils can safely handle the high heat needed for frying and allow the donut holes to cook up evenly with a crisp, golden exterior.
- Cinnamon sugar or powdered sugar: I can never decide which coating I like better! Cinnamon sugar adds a warm, cozy flavor, while powdered sugar is the classic choice my kids love.
How to Make Vermont-Style Donut Holes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Combine and Scoop: I like using a 1-tablespoon cookie scoop to portion the batter. It makes the donut holes nearly the same size, so they cook evenly.
Fry in Batches: Don’t overcrowd the pot. Frying just a few donut holes at a time helps the oil maintain its temperature and gives each one plenty of room to brown evenly.
Drain Fried Donuts: Unlike many fried donuts, these donut holes are best fried at 335°F instead of a higher temperature. The slightly lower heat gives the centers enough time to cook through before the outsides become too dark.
Roll in Either Sugar Coating: Roll the donut holes in the cinnamon sugar or powdered sugar while they’re still warm. The coating sticks much better and gives every bite the perfect sweet finish.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: Since the batter contains baking powder, I don’t recommend making the batter in advance. These donut holes are best served fresh!
To Store: Leftovers can be stored in an airtight container once cooled. They will keep at room temperature for 1 day. The outside of the donut holes will soften as they sit.
To Freeze: I don’t recommend freezing these donut holes. Freezing and thawing changes the texture.
More Gluten-Free Breakfast Recipes
Gluten-Free Vermont-Style Donut Holes
Ingredients
Donut Batter
- 1½ cups (225g) gluten-free measure-for-measure flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ⅓ cup (67g) granulated sugar
- ½ cup (120ml) milk of choice
- 1 tablespoon neutral oil
- 1 large egg
Frying
- 5-6 cups neutral oil
Coating
- ½ cup (100g) granulated sugar + 1 tablespoon ground cinnamon
- ½ cup (60g) powdered sugar
Instructions
- Fill a large heavy-bottomed pot with oil, about 3-4 inches deep. Place over medium heat until a deep-fry thermometer registers 335°F.
- Line a large baking sheet with paper towels.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt and nutmeg until well-combined.
- In a separate bowl, whisk together the granulated sugar, milk, oil and egg until smooth.
- Add the wet ingredients to the dry and mix with a rubber spatula to evenly combine.
- When the oil is ready, scoop 1 tablespoon-sized holes of donut batter into the hot oil. Cook for 2 minutes, then turn over and cook for an additional 2 minutes or until they are deep brown.
- Remove the donut holes from the oil and let them drain on the baking sheet. Repeat with the remaining batter.
- Mix the granulated sugar and cinnamon in a small bowl. Scoop the powdered sugar into another small bowl.
- Once the donut holes are cool enough to handle, coat in either sugar.
