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Chocolate Donut Holes with Vanilla Glaze

These chocolate donut holes are fried for that classic crisp exterior and soft, airy center. A simple batter comes together in minutes, making this recipe approachable even if you’re new to frying desserts. Once golden, the donut holes are dipped in a smooth vanilla glaze that sets quickly and adds just the right amount of sweetness. Perfect for breakfast treats, brunch spreads, or easy desserts, these donut holes deliver bakery-style results with minimal effort.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 16 donut holes
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

Chocolate Donut Dough
  • 1¼ cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup buttermilk
  • 1 large egg
  • 2 tbsp butter melted
For Frying
  • 1 quart neutral oil (vegetable, canola, or grapeseed)
Vanilla Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • ½ tsp vanilla extract

Equipment

  • Medium mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Heavy-bottomed pot or Dutch oven
  • Candy or deep-fry thermometer
  • Small cookie scoop or two spoons
  • Slotted spoon or spider strainer
  • Wire rack or paper towels
  • Small bowl for glaze

Method
 

  1. Heat the Oil
    In a heavy-bottomed pot or Dutch oven, pour in about 2 inches of oil. Heat over medium heat until it reaches 175°C (350°F).
    Tip: If you don’t have a thermometer, dip the handle of a wooden spoon into the oil, steady bubbles forming around the wood mean it’s ready.
  2. Make the Dough
    In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
    In a separate bowl, whisk the buttermilk, egg, and melted butter.
    Fold the wet ingredients into the dry ingredients until a thick, sticky dough forms. The texture should be thicker than pancake batter, similar to soft cookie dough.
  3. Fry the Donut Holes
    Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of dough into the hot oil. Fry 5–6 donut holes at a time, being careful not to overcrowd the pot.
    The dough will sink briefly, then float to the surface. Fry for 2–3 minutes total, gently flipping halfway through for even browning.
    Remove with a slotted spoon and transfer to a wire rack or paper towels to drain.
  4. Glaze
    Whisk together the powdered sugar, milk, and vanilla extract until smooth.
    While the donut holes are still warm, dip them into the glaze using a fork. Let any excess drip off, then place them back on the wire rack to set for about 5 minutes.