Name: Old-Fashioned Chocolate Donut Holes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 tbsp (42g) salted butter, melted; 1/2 cup (110g) granulated sugar; 2 egg yolks, room temperature; 1 cup (240g) Greek yogurt or sour cream, room temperature; 2 tsp (8g) vanilla extract; 1 3/4 cups (210g) cake flour (or substitute all-purpose flour); 1/2 cup (48g) cocoa powder; 2 tsp (8g) baking powder; 1 tsp (3g) baking soda; Oil, for frying; 1 cup powdered sugar (for glaze); 2–3 tbsp milk or water (for glaze); 1/2 tsp vanilla extract (for glaze)

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These Old-Fashioned Chocolate Donut Holes deliver the perfect bite-sized indulgence—crispy on the outside with a rich, cakey interior and a luscious vanilla glaze that melts into every crevice. With deep cocoa flavor and a nostalgic texture, these homemade treats are a throwback to classic donut shop flavors, now made fresh in your own kitchen.

Why You’ll Love This Recipe

These chocolate donut holes are everything a fried treat should be: rich in flavor, golden on the outside, and soft on the inside. The addition of Greek yogurt or sour cream makes the dough tender and moist, while the glaze adds just the right touch of sweetness. They’re ideal for breakfast, brunch, or a cozy dessert. Whether you’re serving them at a gathering or enjoying them with a cup of coffee, these donut holes never disappoint.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 tbsp (42g) salted butter, melted
1/2 cup (110g) granulated sugar
2 egg yolks, room temperature
1 cup (240g) Greek yogurt or sour cream, room temperature
2 tsp (8g) vanilla extract
1 3/4 cups (210g) cake flour (or substitute all-purpose flour)
1/2 cup (48g) cocoa powder
2 tsp (8g) baking powder
1 tsp (3g) baking soda
Oil, for frying

Glaze (optional but recommended):

1 cup powdered sugar
2–3 tbsp milk or water
1/2 tsp vanilla extract

Directions

In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg yolks, yogurt (or sour cream), and vanilla extract. Mix until well combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Gently fold the dry mixture into the wet ingredients until a soft dough forms. Avoid overmixing.
Cover the dough and chill for 30 minutes to firm up the texture.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Scoop tablespoon-sized portions of the dough and roll into balls.
Fry the dough balls in batches for 2–3 minutes, turning occasionally, until they are puffed and deep brown.
Remove with a slotted spoon and place on paper towels to drain.
For the glaze, whisk together the powdered sugar, milk (or water), and vanilla extract until smooth.
Dip the warm donut holes into the glaze and place them on a wire rack to set.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 24–26 donut holes
Calories per Serving: 130 kcal

Variations

Spiced Cocoa: Add a pinch of cinnamon or cayenne for a warming flavor.
Chocolate Glaze: Swap the vanilla glaze for a chocolate glaze made with cocoa powder and powdered sugar.
Mini Filled Donuts: After frying, inject the donut holes with a bit of jam or chocolate ganache for a filled version.
Baked Version: For a lighter option, bake the dough in a mini muffin tin at 350°F (175°C) for about 10–12 minutes.

Storage/Reheating

Storage: Store cooled donut holes in an airtight container at room temperature for up to 2 days.
Refrigeration: They can be refrigerated for up to 4 days, but allow them to return to room temperature before serving.
Freezing: Freeze unglazed donut holes in a single layer, then transfer to a freezer bag. Reheat and glaze when ready to serve.
Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, as it can alter the texture.

FAQs

What type of oil is best for frying donut holes?

Neutral oils like vegetable, canola, or peanut oil work best due to their high smoke points and mild flavor.

Can I make these donut holes in advance?

Yes, you can prepare the dough and refrigerate it overnight. Fry and glaze them the next day for best results.

How do I know when the oil is hot enough?

Use a thermometer to ensure the oil reaches 350°F (175°C). Alternatively, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly.

Can I use unsweetened cocoa powder?

Yes, unsweetened cocoa powder is ideal for this recipe and enhances the deep chocolate flavor.

Why is cake flour recommended?

Cake flour gives a softer, more tender texture. If unavailable, all-purpose flour works as a substitute but may produce a slightly denser result.

Is the glaze necessary?

While optional, the glaze adds sweetness and enhances the overall flavor. You can also roll the warm donut holes in cinnamon sugar for a different finish.

What can I use instead of Greek yogurt?

Sour cream is a perfect substitute. It offers a similar tang and moisture content.

Can I fry these in an air fryer?

Air frying is not ideal for this recipe, as it won’t achieve the same crisp and cakey contrast as deep frying.

Why do the donut holes sometimes absorb too much oil?

Oil that’s too cool can lead to greasy donuts. Maintain a steady 350°F to ensure proper frying and minimal oil absorption.

How can I keep the donut holes warm before serving?

Place them on a wire rack in a 200°F (95°C) oven until ready to serve.

Conclusion

Old-Fashioned Chocolate Donut Holes are the perfect homemade treat for any chocolate lover. With their crisp edges, moist and cakey centers, and classic vanilla glaze, they bring back the joy of bakery-fresh donuts in every bite. Whether served at breakfast, brunch, or as a dessert, these donut holes are bound to become a cherished favorite.

Old-Fashioned Chocolate Donut Holes

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Author: Mia
Total Time: 35 minutes
Yield: 24–26 donut holes 1x
Diet: Vegetarian

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Description

Crispy on the outside, soft and cakey on the inside—these chocolate donut holes are deep-fried perfection. Rich cocoa flavor meets a hint of vanilla, with a sweet glaze that clings to every bite. Classic and nostalgic.

Instructions

In a large bowl, whisk together melted butter and sugar until smooth. Add egg yolks, yogurt (or sour cream), and vanilla extract. Mix until well combined.
In a separate bowl, sift together flour, cocoa powder, baking powder, and baking soda.
Gently fold the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.
Cover the dough and chill for 30 minutes.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Scoop tablespoon-sized portions of dough and roll into balls.
Fry in batches for 2–3 minutes, turning occasionally, until puffed and deep brown. Remove with a slotted spoon and drain on paper towels.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth.
Dip warm donut holes in glaze and set on a wire rack to set.