Go Back

Milk Bread Donut Holes

Milk bread donut holes are fried until golden and tender, then tossed while warm in a powdered sugar glaze. These fluffy, bite-sized dough balls use warm milk dough for a light, cloud-like crumb in every poppable piece.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cup bread flour
  • 0.25 cup sugar
  • 1 cup warm milk Warm to comfortably hot (about 100–110°F / 38–43°C) so the yeast starts quickly.
  • 2 tbsp butter Melt until just liquid, then cool slightly.
  • 2 tsp yeast
Glaze
  • 1 powdered sugar glaze Use a pre-made powdered sugar glaze or prepare your own; keep it ready to toss right after frying.

Equipment

  • 1 Dutch oven

Method
 

Make the milk dough
  1. In a bowl, mix bread flour, sugar, warm milk, butter, and yeast until you form a soft dough, with no dry flour pockets remaining.
  2. Knead briefly until smooth, then cover and let rise at warm room temperature for 1 hour until visibly puffy.
Shape and fry
  1. Shape the risen dough into small bite-sized balls, keeping them roughly even so they fry at the same pace.
  2. Heat oil in a Dutch oven to about 350°F / 175°C, then fry the dough balls until golden on all sides, turning as needed for even browning; drain on a rack or paper-lined surface.
Glaze while warm
  1. While the donut holes are still warm, toss them in powdered sugar glaze until glossy and coated, letting any excess fall back into the bowl.

Notes

For best lift, make sure the warm milk is hot enough to activate yeast but not scalding, and keep the dough covered during proofing to prevent a dry skin. Store leftovers covered at room temperature for up to 1 day; rewarm briefly and re-toss in a little extra glaze if desired. Freezing is not recommended because the glaze texture can soften after thawing. For a lighter option, use reduced-sugar glaze or a thinner powdered-sugar icing so it coats without becoming overly sweet.