VEGAN DONUT HOLES
These easy Vegan Donut Holes come together with just four simple ingredients, starting with a package of refrigerated biscuit dough. Then simply fried to golden perfection and coated in sweet cinnamon sugar, they’re a quick and comforting treat that tastes homemade with almost no effort.
REFRIGERATED DOUGH SHORTCUT
Using refrigerated biscuit dough makes these vegan donut holes almost effortless. This shortcut dough, widely accepted as “accidentally vegan,” fries up beautifully — soft, fluffy, and ready in minutes.
FRY & FINISH
Each donut hole fries to a crisp, golden exterior while staying tender and airy inside. A quick toss in cinnamon sugar adds the perfect sweet crunch and warmth in every bite. They’re an instant comfort – simple, cozy, and impossible to resist while still warm.
SIMPLE STEPS TO MAKE THESE VEGAN DONUT HOLES
Gently Pull Off Pieces of Dough and Very Lightly Form Into A Rough Ball
Lightly Fry in Oil About 20-30 Seconds Each Side
Transfer To Cinnamon Sugar Mixture And Generously Coat Each Hole
Vegan Donut Holes Ingredients
STEP 1 – PREPARE THE DOUGH:
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Separate biscuit dough and cut each biscuit into quarters.
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Gently shape each piece into a rough ball to form donut holes, keeping the dough light and airy.
STEP 2 – MAKE THE CINNAMON SUGAR COATING:
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In a small bowl, mix cinnamon and sugar until combined.
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Set aside so it’s ready as soon as the donuts are fried.
STEP 3 – FRY THE DONUT HOLES:
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Pour oil into a deep pan, about 1 inch deep, and heat over medium until it reaches around 350°F.
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Carefully add a few dough balls at a time and fry until golden brown on all sides, turning as needed.
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Work in batches so they cook evenly.
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Remove and drain on paper towels.
STEP 4 – COAT AND SERVE:
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While still warm, roll each donut hole in the cinnamon sugar until fully coated.
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Serve immediately for the best texture and flavor.
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Vegan Donut Holes
Instructions
- Open the package and separate the biscuits. Each biscuit makes about 4 to 5 donut holes. Gently pull off small pieces of dough and lightly shape them into rough balls. Avoid rolling them, as this compresses the dough and can make the donut holes dense once fried.
- In a medium bowl, combine the sugar and cinnamon until fully mixed, then set aside. You’ll have some cinnamon sugar left over, but this amount makes it easier to coat the donut holes evenly. You can reduce the quantities if you prefer.
- Heat oil in a small saucepan over medium heat. Oil won’t bubble like water. Aim for 350°F, or test by dipping the edge of one donut hole in — if bubbles form, it’s ready. Gently drop a few donut holes into the hot oil, being careful not to overcrowd.
- Cook about 30 seconds per side, turning when golden brown. Adjust heat as needed — go by color rather than time. When golden brown, remove donut holes and place on a paper towel-lined plate to absorb excess oil.
- While still hot, place the donut holes into the cinnamon sugar bowl. Gently toss or spoon the mixture over them until fully coated, then transfer to a separate plate. Coating them while warm helps the sugar stick evenly.
- Repeat the frying and coating process until all the dough is used. Serve immediately for the best texture and flavor, or let cool and store in an airtight container.
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FAQ'S FOR THIS VEGAN DONUT HOLES RECIPE
1. Are these donut holes really vegan?
The biscuit dough isn’t officially labeled vegan, but it’s widely accepted as “accidentally vegan.” Always check the ingredients and use your own judgement.
2. Can I make these without frying?
Frying gives them the classic golden exterior and tender interior, but you could try baking them. Keep in mind the texture will be slightly different.
3. How should I store leftovers?
Store cooled donut holes in an airtight container at room temperature for 1–2 days. Reheat briefly in the oven or microwave to enjoy warm.
4. Can I change the coating?
Yes! While cinnamon sugar is classic, you can also try powdered sugar, cocoa sugar, or a simple glaze for variety.
