Homemade Krispy Kreme-Style Doughnut Holes

In a small bowl or measuring cup, combine the milk and boiling water. Stir in 1 teaspoon of sugar and the active dry yeast. Let it sit in a warm spot for 5-10 minutes until it becomes foamy and activated.

In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Cut in the softened butter using your fingers or a pastry blender until the mixture resembles fine crumbs.

Add the lightly beaten egg and the yeast mixture to the flour mixture. Stir until a smooth dough forms. Knead the dough on a lightly floured surface for about 5-8 minutes, until it’s soft, elastic, and slightly springy.

Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for 1 hour, or until doubled in size.

Once the dough has risen, turn it out onto a lightly floured surface and divide it into 4 sections. Roll each section into a long rope, about 1–1.5 inches in diameter. Cut the rope into 1-inch pieces and roll each piece into a ball with your hands. Place the dough balls on a parchment-lined baking sheet, cover with a towel, and let rise for another 20-30 minutes.

Heat the oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Fry the doughnut holes in small batches, turning occasionally, until golden brown on all sides (about 2 minutes per batch). Avoid overcrowding the pot to ensure even cooking.

Remove the fried doughnut holes with a slotted spoon and drain them on a paper towel-lined rack.

In a medium bowl, whisk together the melted butter, confectioners’ sugar, vanilla extract, and hot water until smooth and pourable.

While the doughnut holes are still warm, dip each one into the glaze, coating it evenly. Place them on a wire rack to set. For an extra glossy finish, dip them a second time once the first layer has dried slightly.

Helpful Tips:

For extra flavor, add a pinch of cinnamon or nutmeg to the dough.

Make sure to glaze the doughnut holes while they’re warm to get that classic, glossy finish.