Honey Glazed Donut Holes
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These Honey Glazed Donut Holes are fast, simple, and satisfying. No yeast, no proofing, no mixer. Just cut, roll, fry, and coat. They’re ready in under 15 minutes and the perfect sweet treat. These may just become your new family Sunday morning tradition.
If you like fresh homemade donuts that are quick and easy, try my Cinnamon Cake Donuts and my Lemony Glazed Donuts.
Why this Honey Glaze Donut Holes Recipe Works
On a Sunday morning when I want to make a special treat for breakfast or brunch, this is my quick and easy goto treat. Everyone loves my honey glazed donut holes.
- No special equipment: If you’ve got a can of biscuit dough and a skillet, you’re set. No mixer, no rolling pin, no proofing time.
- Fast and reliable: From fridge to plate in under 15 minutes. Perfect for last-minute cravings, weekend breakfasts, or when you need something sweet without the hassle.
- Crowd-friendly: One can makes about 30 donut holes, easy to share, easy to scale, and guaranteed to disappear fast.
- Customizable: Toss in cinnamon sugar, dip in glaze, or go savory with garlic butter. You control the flavor, no extra shopping required.
- Budget-conscious: These honey glazed donut holes uses ingredients you already have, and costs far less than a trip to the donut shop.
Can I use Flaky Biscuits instead of Homestyle or Buttermilk?
Technically yes, but flaky biscuits tend to separate in the oil and don’t hold their shape as well. Homestyle or buttermilk varieties give a more consistent texture.
Pro Tip for the Honey Glazed Doughnuts
After, the glaze has set, dip in the glaze a second time for even sweeter holes.
Ingredient Notes for Semi Homemade Glazed Donuts
You can use a variety of different biscuit dough and flavored honeys for these doughnuts. You can make a quick, easy in warm treat in only a few minutes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Biscuit Dough: This is your shortcut base. It replaces traditional yeast dough, saving time and effort while still delivering a soft, fluffy interior once fried.
- Honey: Honey adds depth and a subtle floral sweetness to the glaze. It also helps the glaze cling to the donut holes and contributes to a slightly chewy texture once set.
- Powdered Icing Sugar:This is the base of the glaze. Its fine texture dissolves easily and creates that classic donut-shop coating.
Variations and Substitutions to Make Doughnut Recipe
I love making this recipe with biscuit dough because it already has the flour, the yeast and all the other ingredients. No need to knead or proof. Serve in a large bowl and enjoy.
- Dough: While biscuit dough is recommended, you can also use refrigerated pizza dough for a slightly chewier texture or crescent roll dough for a flakier one. This has all-purpose flour, yeast etc. you need.
- Glaze:
- Chocolate Glaze: Whisk in 1/4 cup of unsweetened cocoa powder along with the powdered sugar.
- Maple Glaze: Substitute the honey with 1/3 cup of maple syrup for a rich, autumnal flavor.
- Cinnamon-Sugar: Instead of a wet glaze, toss the warm donut holes in a mixture of 1/2 cup granulated sugar and 2 teaspoons of cinnamon.
- Lemon Glaze: Add 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest to the glaze ingredients.
- Toppings: Sprinkle with chopped nuts, shredded coconut, mini chocolate chips, or sprinkles after glazing for extra texture and flavor.
Special Equipment Needed for Donut Recipe
- Candy Thermometer: Essential for ensuring the hot oil is at the perfect temperature of 350°F to prevent greasy donuts.
- Dutch Oven or Deep Pot: A heavy-bottomed pot that can hold a consistent temperature is ideal for frying.
- Small Circular Cookie Cutter: Makes it easy to get uniform donut hole shapes. A small biscuit cutter donut cutter or even a bottle cap can work in a pinch.
- Cooling Wire Rack and Baking Tray: The rack allows air to circulate, helping the glaze set, while the tray catches any drips.
How to Make Honey Glazed Doughnut Holes
This recipe for Honey Glazed Donut Holes is a keeper because it’s incredibly simple and fast, making it accessible to even the most novice bakers. By using canned biscuit dough, you eliminate the time and effort of making dough from scratch, and the results are consistently delicious. The honey glaze adds a unique flavor that sets these donut holes apart from standard sugar-coated ones. It’s a perfect last-minute treat for breakfast, dessert, or a fun weekend project with kids.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep your Station: First, line a plate with paper towels and set a cooling rack over a baking tray for glazing. Heat 2–3 inches of oil in a Dutch oven over medium heat to 350°F.
- Shape the Dough: Next, cut each biscuit with a small round cutter on a floured surface, then roll the dough, remaining scraps into evenly sized balls.
- Fry the Donut Holes: Fry donuts in batches of 5–6 for about 1 minute per side, until golden. Transfer to the paper towel-lined plate. Turn off heat once all are fried.
- Glaze and Set: Finally, whisk melted butter, honey, hot water, sifted powdered sugar, and vanilla into a thick glaze. Dip donut in the glaze in batches, then place on the cooling rack for excess glaze to drip off. Let set for 30 minutes.
Prep Ahead Suggestions – Make Dough and Glaze for Donuts
This is such a quick and easy treat recipe. You really do not need to prep too much. However, if you do want to get a start on the process, you can do the following:
- Dough: You can cut the donut holes from the biscuit dough up to 30 minutes in advance and keep them on a floured plate in the refrigerator until you’re ready to fry.
- Glaze: The honey glaze can be made up to a few hours ahead of time and stored at room temperature. You may need to give it a quick whisk to recombine before using.
Alternate Cooking Methods – Air Fry or Baked Donuts
You can make these honey glazed donut holes. If you do not like the idea of frying you can make these delicious doughnuts several different ways.
- Air Fryer: For a healthier, non-fried version, preheat your air fryer to 350°F. Lightly spray the donut holes with cooking spray and arrange them in a single layer. Air fry doughnuts for 4-6 minutes, or until golden brown, flipping halfway through. Glaze as directed in the recipe.
- Oven: Preheat your oven to 375°F. Place the donut holes on a parchment-lined baking sheet. Bake for 10-12 minutes, or until golden brown. The texture will be more like a baked good than a traditional donut.
Store, Reheat and Use Leftover Honey Glazed Donuts
Truly these doughnuts are best fresh, but you can make them and store them for later or make in advance for the next morning or for kids snacks with a glass of milk.
- Store: Store leftover donut holes in an airtight container at room temperature for up to 2 days. The glaze may become slightly sticky, but the flavor will still be great.
- Reheat: For a fresh from the fryer feel, you can warm them in a microwave for 10-15 seconds. Be careful not to overheat, as the glaze can melt.
- Use Leftovers: Leftover donut holes are delicious crumbled over ice cream, layered in a trifle with fruit and whipped cream, or used as a sweet topping for yogurt or oatmeal.
Questions About This Honey Glazed Donut Hole Recipe
This is usually due to the oil not being at the correct temperature. If the oil is too cool, the dough will absorb too much of it. Ensure your oil is at a steady 350°F before adding the doughnut holes.
If the glaze is too thin, sift in a little more powdered sugar until it reaches the desired consistency. If it’s too thick, add a tiny bit more hot water, a teaspoon at a time, until it thins out.
Expert Tips for Making Glazed Donut Holes
Here are a few tips to make the best doughnut holes. This Honey glaze with a touch of vanilla extract elevates the doughnuts.
- Don’t Overcrowd the Pot: Fry the honey glazed donut holes in small batches of 5-6 to maintain the oil temperature. Overcrowding will cause the temperature to drop, resulting in greasy donut holes.
- Monitor the Temperature: Keep a close eye on your candy thermometer and adjust the heat as needed. A consistent temperature is the key to perfect donut holes.
- Glaze While Warm: For the best results, dip the donut holes in the glaze while they are still warm (but not hot). This helps the glaze adhere and gives it a nice, shiny finish.
- Sift Your Powdered Sugar: Sifting the powdered sugar prevents lumps in your glaze, giving you a smooth and beautiful consistency.
- Double Glaze for Maximum Flavor: Don’t skip the optional second glaze. It creates a thicker, more decadent coating and intensifies the honey flavor.
- Pat the Dough: Before frying, pat the biscuit dough lightly with a paper towel to remove any excess moisture, which can cause oil to splatter.
- Serve with Honey Glazed Donuts: Try my Carrot Cake Waffles or my Mini Banana Bread Muffins.
More Recipes You Might Like
Easy Honey Glazed Donut Holes
Ingredients
- 16.3 ounces Biscuit Dough, 1 can
- ⅓ cup Butter
- 1 teaspoon Honey
- ⅓ cup Hot Water
- 1 ½ cups Powdered Icing Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Line a plate with paper towels and set aside.
- Set a cooling rack over a baking tray and set aside for the glazed donut holes.
- Place your frying oil in a dutch oven over medium heat. Use a candy thermometer to ensure you bring the oil to 350F.
- Cut each biscuit with a small circular cookie cutter, then shape similarly sized balls of dough with the remaining biscuit dough.
- Once oil is hot, fry donut holes in groups of 5 or 6 for about 1 minute per side, until golden brown. Set fried donut holes on the paper towel lined plate.
Honey Glaze
- In a small bowl, whisk together the butter, honey and hot water.
- Sift the powdered icing sugar into the butter mixture, whisk together to form a thick glaze.
- Whisk in the vanilla extract, then in groups of 4-5, dip the donut holes in the honey glaze.
- Set the glazed donuts on the prepared cooling rack over a baking sheet.
- Allow to set for 30 minutes until dry to the touch.
Christina’s Notes
- . Use homestyle or buttermilk biscuits: Flaky layers tend to separate during frying. Homestyle varieties hold their shape and give a more uniform texture.
- Keep dough pieces small and consistent: Cut each biscuit into quarters or use a small cutter, then roll scraps into evenly sized balls. Uniform size ensures even cooking.
- Monitor oil temperature closely: 350–375°F is the sweet spot. Too cool and they’ll absorb oil; too hot and they’ll brown before cooking through. A candy thermometer is worth it here.
- Glaze while warm but not hot: Let donut holes rest 1–2 minutes before dipping. This helps the glaze stick without melting off.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
