Calories in Glazed Donut Holes

Created By : Dr. Steven Smith MS, RDN, CNSC

Reviewed By : Lisa Jones, MS, RD, Nutrition

Last Updated : Sep 26, 2023

There are 52 Calories in Glazed Donut Holes . Know the complete nutritional facts table of these Calories in Glazed Donut Holes from the below online calculator.

52 Calories

Quantity

Serving

Fat

3 _g

Carbs

5.8 _g

Fiber

0.2 _g

Protein

0.8 _g

Calorie Burn Time

How long would it take to burn off 52 Calories of Glazed Donut Holes ?

Swimming

4 minutes

Jogging

6 minutes

Cycling

8 minutes

Walking

15 minutes

Nutrition Facts

Calories 52		(219 kJ)
		% DV*
Total Fat	3 g	5 %
Saturated Fat	0.8 g	4 %
Polyunsaturated Fat	0.4 g
Monounsaturated Fat	1.7 g
Cholesterol	0.1 mg	0 %
Sodium	44 mg	2 %
Total Carbohydrate	5.8 g	2 %
Dietary Fibers	0.2 g	1 %
Sugar	3.1 g
Protein	0.8 mg
Calcium	6 mg
Potassium	14 mg
Alchol	0 mg
Iron	0.1 mg
Vitamin A	3 mg
Vitamin C	0.1 mg
Caffeine	0 mg

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Homemade Glazed Donut Holes Copycat Recipe

By Dr. Steven Smith MS, RDN, CNSC

Create the irresistible taste of glazed donut holes from your favorite bakery with this easy and delicious homemade copycat recipe. These bite-sized treats are perfect for satisfying your sweet cravings.

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Servings
24

Category
Calories

Cuisine
American

Ingredients

Ingredients for fresh homemade Glazed Donut Holes
- All-purpose flour: 2 cups
- Granulated sugar: 1/4 cup
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Milk: 3/4 cup
- Unsalted butter, melted: 1/4 cup
- Egg: 1
- Vegetable oil: for frying
- Confectioners' sugar: 1 cup
- Vanilla extract: 1/2 teaspoon
- Milk: 2-3 tablespoons

Instructions

Prepare the Donut Holes
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg.
- Combine Wet Ingredients: In another bowl, whisk together the milk, melted butter, and egg until well combined.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Avoid excessive mixing; a few lumps are acceptable. The dough should possess a gentle, slightly sticky texture.
- Shape Dough: Lightly flour your hands and a work surface. Partition the dough into compact portions and mould them into balls measuring approximately 1 inch in diameter. Arrange the formed dough balls on a parchment paper-lined baking sheet.
- Rise: Cover the baking sheet with a clean kitchen towel and let the dough balls rise for 1-2 hours, until they have doubled in size.
Fry the Donut Holes
- Heat Oil: In a deep, heavy pot, heat vegetable oil to 350°F (175°C). Utilize a thermometer to guarantee precise temperature measurement.
- Fry: Carefully drop a few donut holes into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 2-3 minutes, turning occasionally, until they are golden brown and cooked through.
- Drain and Cool: Use a slotted spoon to transfer the fried donut holes to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before glazing.
Prepare the Glaze
- Make Glaze: In a bowl, whisk together the confectioners' sugar, vanilla extract, and milk until you achieve a smooth, thick glaze.
Glaze the Donut Holes
- Dip and Coat: While the donut holes are still warm, dip them into the glaze, allowing any excess glaze to drip off. You can use a fork or a skewer to handle the donut holes.
- Set: Place the glazed donut holes on a wire rack set over a baking sheet to catch any drips. Allow the glaze to set for a few minutes.