Strawberry Donut Holes

You know that moment when the scent of warm sugar fills the air and your mouth starts watering before you’ve even taken a bite? That’s exactly what it feels like when you’re making these strawberry donut holes. Light, airy, golden, and rolled in a crunchy sugar coating with a burst of real strawberry flavor inside, these little treats are a dream in every bite. Perfect for snacking, sharing, or treating yourself on a slow weekend morning.

Behind the Recipe

This recipe was born out of pure nostalgia. I remember standing by the stove with my grandma, watching her drop small spoonfuls of dough into hot oil, the kitchen filling with the sweetest aroma. We’d coat them in sugar and devour them while they were still warm. One day, I added chopped fresh strawberries to the dough on a whim, and it was a game-changer. Ever since, these strawberry donut holes have been a family favorite, especially in spring and summer when berries are at their peak.

Recipe Origin or Trivia

Donut holes, also known as “munchkins” or “doughnut holes,” have an amusing backstory. They were originally made from the leftover dough cut out from the center of ring donuts. But over time, they became a treat of their own. The idea of mixing fruit like strawberries into the dough adds a fun twist to a classic American comfort food, giving it a seasonal freshness that’s impossible to resist. Some say fruit-filled donuts go back to old European traditions, where jam-filled pastries ruled breakfast tables.

Why You’ll Love Strawberry Donut Holes

Let me tell you, these little gems will steal the spotlight at any gathering. Here’s why:

Versatile: Serve them for brunch, dessert, or just a sweet snack with coffee.

Budget-Friendly: Uses pantry staples and a handful of fresh strawberries.

Quick and Easy: You’ll have warm donut holes on your plate in under 30 minutes.

Customizable: Swap in different berries or add a citrus zest twist.

Crowd-Pleasing: Sweet, fluffy, and cute enough to charm everyone.

Make-Ahead Friendly: Make the dough ahead and fry fresh when needed.

Great for Leftovers: Reheat in the oven for a just-made taste.

Chef’s Pro Tips for Perfect Results

To get that perfect golden crust and tender middle, here’s what I swear by:

• Always chop the strawberries finely so they distribute evenly in the batter without making it soggy.
• Make sure your oil is at the right temperature (around 350°F). Too hot, and they’ll burn outside but stay raw inside.
• Don’t overcrowd the fryer. Give each donut hole space to puff and cook evenly.
• Roll the donut holes in sugar while they’re still warm so it sticks perfectly.
• Drain on a paper towel-lined rack, not just paper towels on the counter, to avoid soggy bottoms.

Kitchen Tools You’ll Need

No fancy gear required, just your kitchen basics:

Mixing bowls: For combining dry and wet ingredients.

Whisk: To blend everything smoothly.

Small cookie scoop or spoon: For evenly portioned donut holes.

Deep frying pan or Dutch oven: For frying with consistent heat.

Slotted spoon: To safely remove the donut holes from oil.

Paper towels and cooling rack: For draining and cooling.

Small plate with sugar: For that final sugary roll.

Ingredients in Strawberry Donut Holes

Each ingredient plays its role to perfection. Together, they create little bites of heaven.

1. All-purpose flour: 1 ½ cups – Forms the base of the dough, giving structure.
2. Baking powder: 2 teaspoons – Helps the donut holes puff up light and fluffy.
3. Salt: ¼ teaspoon – Balances the sweetness and enhances flavor.
4. Granulated sugar: ⅓ cup – Sweetens the dough.
5. Unsalted butter: 2 tablespoons, melted – Adds richness and tenderness.
6. Egg: 1 large – Binds everything and gives a soft texture.
7. Whole milk: ½ cup – Moistens the batter and helps everything mix smoothly.
8. Vanilla extract: 1 teaspoon – Adds a warm, sweet depth.
9. Fresh strawberries: ½ cup, finely chopped – The star ingredient, bursting with berry flavor.
10. Vegetable oil: For frying – Neutral in flavor and great for crisping.
11. Additional sugar: ½ cup – For rolling the warm donut holes.

Ingredient Substitutions

Need to make a quick swap? No problem.

All-purpose flour: Use cake flour for an even lighter crumb.
Whole milk: Almond or oat milk work well for a dairy-free option.
Butter: Coconut oil can be used, just expect a slightly different taste.
Fresh strawberries: Frozen (thawed and drained) strawberries work in a pinch.
Vanilla extract: Try almond extract for a fun twist.

Ingredient Spotlight

Fresh Strawberries: The heart of this recipe. They add juicy sweetness and a beautiful pink hue to the dough. Always go for ripe, fragrant berries for best results.

Baking Powder: This leavening agent gives the donut holes their soft rise, making them fluffy instead of dense.

Instructions for Making Strawberry Donut Holes

Ready to get cooking? Here are the steps you’ll follow from mixing bowl to first bite.

1. Preheat Your Equipment:
Heat about 2 inches of vegetable oil in a deep pan or Dutch oven over medium heat until it reaches 350°F.

2. Combine Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, mix the egg, milk, melted butter, and vanilla. Add wet to dry and stir just until combined. Gently fold in chopped strawberries.

3. Prepare Your Cooking Vessel:
Line a plate with paper towels and place a wire rack on top for draining. Set up a shallow dish with sugar for rolling.

4. Assemble the Dish:
Using a small scoop or spoon, drop spoonfuls of batter into the hot oil.

5. Cook to Perfection:
Fry in batches, turning occasionally, until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on the rack.

6. Finishing Touches:
While still warm, roll each donut hole in the sugar until fully coated.

7. Serve and Enjoy:
Serve immediately while warm and fluffy. Optionally, dip in melted chocolate or strawberry glaze for extra indulgence.

Texture & Flavor Secrets

Each bite is a beautiful mix of textures. The outside is golden and just a touch crispy from the sugar coating. Inside, the dough is soft, tender, and moist with bursts of real strawberry. The flavor is bright, sweet, and buttery with that familiar vanilla warmth tying it all together.

Cooking Tips & Tricks

Don’t stress, just follow these:

• Always test one donut hole first to check oil temperature and texture.
• Chop strawberries small so they don’t weigh the batter down.
• Work in small batches to keep oil temperature steady.
• Use a cookie scoop for uniform donut holes.

What to Avoid

Mistakes happen, but here’s how to dodge them:

• Don’t let the oil get too hot. Burnt outside and raw inside is no fun.
• Avoid overmixing the batter. It leads to tough donut holes.
• Don’t skip the draining step or they’ll get soggy fast.
• Never overcrowd the pan. It drops the oil temp and ruins texture.

Nutrition Facts

Servings: 16 donut holes
Calories per serving: 95

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can absolutely prep the dough ahead of time. Just cover and chill it for up to 24 hours. Fry fresh when ready. Leftovers? Store in an airtight container at room temperature for a day or refrigerate up to 3. Reheat in a low oven to bring back that crispy edge. Avoid microwaving, which makes them soggy.

How to Serve Strawberry Donut Holes

These are a joy on their own but try:

• Stacking them high on a platter with a dusting of powdered sugar
• Serving with a bowl of strawberry or vanilla glaze for dipping
• Pairing with hot coffee or fresh lemonade for contrast

Creative Leftover Transformations

Got extras? Get creative.

• Turn them into a fun trifle layered with whipped cream and berries
• Slice in half and sandwich with ice cream
• Crumble them into yogurt parfaits for a sweet crunch

Additional Tips

Want to level things up?

• Add a touch of lemon zest for a citrusy zing
• Use brown sugar instead of white for deeper caramel notes
• Toss with cinnamon sugar for a spiced twist

Make It a Showstopper

Presentation is everything. Pile the donut holes into a rustic basket lined with parchment, or stack them on a cake stand. Garnish with a few fresh strawberries or a dusting of powdered sugar. Want even more wow? Add a dipping trio of chocolate, glaze, and whipped cream.

Variations to Try

• Blueberry Donut Holes: Swap strawberries for blueberries
• Chocolate Chip: Stir mini chips into the dough
• Glazed Version: Skip sugar rolling and dip in strawberry glaze
• Cinnamon Sugar: Add cinnamon to the sugar for extra spice
• Lemon Berry: Add lemon zest and juice for zingy freshness

FAQ’s

Q1: Can I bake these instead of frying?
A1: You can, but they’ll be more like mini muffins. Frying gives that classic donut texture.

Q2: Can I freeze them?
A2: Yes, after frying and cooling. Reheat in a 300°F oven until warm.

Q3: Can I use frozen strawberries?
A3: Yes, just thaw and drain them well before chopping.

Q4: Can I make the dough ahead of time?
A4: Absolutely. Chill it for up to 24 hours.

Q5: What oil is best for frying?
A5: Vegetable or canola oil works best due to high smoke point and neutral flavor.

Q6: How do I keep them warm before serving?
A6: Keep them in a low oven (200°F) until ready to serve.

Q7: Can I make these gluten-free?
A7: Yes, use a 1:1 gluten-free flour blend.

Q8: Can I add spices to the batter?
A8: Definitely. Try cinnamon or nutmeg for warmth.

Q9: How do I know when the oil is ready?
A9: Use a thermometer or test with a small bit of batter—it should sizzle and rise.

Q10: Can I double the recipe?
A10: Yes, just be sure not to overcrowd your fryer when cooking.

Conclusion

If you’re looking for a recipe that’s fun, fast, and irresistibly delicious, these strawberry donut holes are it. They’re bursting with flavor, simple to make, and bring a smile with every bite. Whether you’re making a sweet brunch spread or need a last-minute dessert, trust me, these will become a go-to in your kitchen. They’re worth every single sprinkle of sugar.

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