Not everyone has added a doughnut pan to their cookware arsenal yet. No worries though … these Glazed Doughnut Holes from Sarena at The Non-Dairy Queen don’t require a pan. After making the batter, you simply use a small cookie scoop to drop each doughnut hole into the cooking oil. Then cool doughnut holes slightly before dipping into a two-ingredient glaze and allowing them to cool on a drying rack. Or you can coat them in powdered sugar. So easy, so good. And conveniently bite sized, I might add!
Be forewarned though … these doughnut holes disappear very quickly. So quickly, in fact, that Sarena can’t tell you for certain how many doughnut holes this recipe makes!
Get Sarena’s Glazed Doughnut Holes recipe over at The Non-Dairy Queen.