15-Minute Homemade Donuts

Light, quick fried donut holes coated in sugar that come together in about 15 minutes.

Prep Time13

Cook Time2

Total Time15

Servings: 35 donut holes

1 1/4 cups all-purpose flour (176 g), scoop and level to measure
2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk (120 ml) — see note about adding a tablespoon if needed
1/4 cup granulated sugar (50 g) for the dough
3 Tbsp butter (42 g), melted
3-4 cups vegetable oil for frying
1/3 cup granulated sugar for coating (can substitute cinnamon sugar, powdered sugar, or glaze)

Pour 3 to 4 cups vegetable oil into a large sauté pan or pot to a depth of about 1/2 inch. Heat over medium until the oil reaches 355°F (use a thermometer and monitor as it heats).
In a medium bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt until combined.
In a separate bowl, whisk the buttermilk and melted butter together. If the dough seems too dry, add up to 1 tablespoon additional buttermilk.
Pour the buttermilk mixture into the dry ingredients and stir with a fork just until the dough comes together; do not overmix.
Use a 1/2 tablespoon measure or your hands to roll the dough into small balls (about 35 total).
When the oil reaches 355°F, carefully add about half of the dough balls to the pan without overcrowding. Fry until the bottoms are golden, then flip and fry the other side until golden brown.
Use a spider strainer or tongs to remove the donut holes and drain them on a paper towel–lined baking sheet.
Place 1/3 cup granulated sugar in a shallow dish and roll the warm donut holes in the sugar to coat. Repeat with remaining dough balls.

I sometimes use 1/2 cup plus 1 tablespoon buttermilk in drier climates.
Cinnamon sugar, powdered sugar, or a vanilla glaze are great coating options.
Use a thermometer to monitor oil temperature for proper frying.
Do not fry all donut holes at once or the oil temperature will drop and they will absorb grease.
These are best eaten within a few hours.