Late-night snacks can feel as tired as the weddingguests who devour them. These doughnut holes, however, are a wake-up call in the form of a sugar rush. Simply ask your caterer to whip up a big batch in a variety of sugar-coated hues, and serve them to your (grateful) guests in metallic gold paper cones.



For the Doughnut Holes
For the Glaze


Instructions Checklist
  • Heat milk in a small pan until warm. Transfer to a small bowl, and add yeast and 2 teaspoons sugar; let stand until foamy, about 10 minutes. Whisk egg, vanilla, and the water in a separate bowl.

  • Combine flour, salt, and remaining sugar in a mixer bowl. On low speed, add yeast mixture, egg mixture, and melted butter, mixing until just combined. Switch to a dough hook; knead on medium speed until dough forms a ball and pulls away from the sides of the bowl, 18 to 20 minutes. Place in a large greased bowl; cover tightly with plastic. Refrigerate overnight.

  • Line a baking sheet with parchment; spray with cooking spray. Roll dough out to 1/4 inch thick on a lightly floured surface. Cut out with 1- and 1/2-inch round cutters; place dough on prepared baking sheet, spaced about 1 inch apart. Spray a second sheet of parchment, and lay over dough, sprayed side down. Place in a warm spot and let rise about 1 hour.

  • Fill heavy-bottomed pot or deep-fryer with 10 cups vegetable oil. Heat to 375 degrees on a deep-fry thermometer. Line a baking sheet with paper towel.

  • Carefully drop dough into hot oil in batches. Fry, moving doughnut holes around as they cook, until golden brown, 1 to 2 minutes. Transfer doughnut holes to paper towels to drain briefly.

  • Make glaze: Whisk confectioners' sugar and milk in a large bowl until smooth and honeylike. Spread colored sugars in pie plates. Dip doughnut holes in glaze, place on a wire rack, and let stand about 1 minute, until excess has dripped off but glaze is still wet. Roll in colored sugars; return to rack to set.

Reviews (1)

17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
The best recipe ever! Love that it makes a manageable amount. It's an easy and versatile recipe, because I also refrigerated the dough to rise overnight (ran out of time to shape them) continued in the morning and they were wonderful. I did find that 375F is a bit high and they browned too quickly. Frying at 350F worked much better.