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A plate of glazed gluten-free donut holes enticingly served for dessert.

Glazed Gluten Free Donut Holes

Delightfully soft and airy, these glazed donut holes are a nostalgic treat perfect for breakfasts or snacks, coated with a sweet glaze for indulgence.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 batch Gluten Free Yeast-Raised Donut Dough This dough provides the perfect structure and texture.
For Frying
  • 2 cups Oil for Frying A combination of equal parts canola oil and vegetable shortening.
For the Glaze
  • 2 cups Confectioners’ Sugar Essential for creating the glossy glaze.
  • 1 tablespoon Milk Any kind can be used for the glaze.

Method
 

Preparation
  1. Prepare the dough according to the relevant recipe instructions, focusing on achieving a smooth and elastic texture.
  2. Once the dough is ready, place it in a lightly greased container and refrigerate for about an hour, or up to two days for enhanced flavor.
Kneading and Shaping
  1. After chilling, turn out the dough onto a lightly floured surface and knead gently until smooth.
  2. Flatten the dough to about an inch thick and cut out donut holes using a floured round cookie cutter.
  3. Place them on a parchment-lined baking sheet, leaving space between each.
Rising and Frying
  1. Let the donut holes rise in a warm area for about 30 minutes until puffed.
  2. Heat oil in a heavy-bottom pot to 350°F using a deep-fry thermometer.
  3. Carefully fry the donut holes in small batches until golden brown, about 1 to 2 minutes on each side.
  4. Remove them and let them drain on a wire rack lined with paper towels.
Glazing
  1. In a small bowl, mix the confectioners’ sugar and milk until you have a thick paste. Adjust with milk to achieve a pourable glaze.
  2. Dip each cooled donut hole into the glaze and place them back on the wire rack to let the glaze set.

Notes

Timing is key; allow dough to chill for at least an hour for best texture. Avoid overcrowding when frying to maintain oil temperature. To store, keep in an airtight container at room temperature for up to two days or freeze for longer.