Sugar & Spice Doughnut Holes

doughnut holes
Iain Bagwell

Frying already-rich brioche dough results in these unimaginably indulgent, tender little bites. Representing the third category of Glazed, Filled, Sugared, & Dipped, they're coated in cardamom sugar, which adds an herbaceous note.

Reprinted with permission by Stephen Collucci. Copyright © 2013. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

Recipe Facts

Active: 90 mins
Total: 5 hrs
Serves: 4 to 6 servings
Makes: 24 holes

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For the Doughnut Holes:

  • 1 cup bread flour

  • 1 1/2 tablespoons sugar

  • 2 large eggs

  • 1/2 teaspoon packed fresh yeast, or 1/8 teaspoon active dry yeast

  • 1/2 cup (1 stick) unsalted butter, cubed and cold

  • 1 teaspoon salt

  • Vegetable oil

For the Cardamom Sugar:

  • 1 cup sugar

  • 3/4 teaspoon ground cardamom

  • 1/4 teaspoon salt


  1. In the bowl of a stand mixer fitted with the dough hook, mix flour and sugar on low speed. Add eggs and beat well. Add yeast, mixing for about 1 minute, until ingredients are evenly combined. Gradually add butter a few cubes at a time, and then add salt. Increase the mixer speed to medium and continue to mix until butter is completely incorporated and dough has pulled away from the sides of the bowl, about 10 minutes. Dough will typically make a slapping sound when it’s ready to come out, and it should be glossy and smooth.

  2. Transfer dough to a medium metal bowl and cover it tightly with plastic wrap. Let it sit in a draft-free environment until it has doubled in size, 1 hour 30 minutes to 2 hours.

  3. Put proofed dough in the refrigerator until it’s cool and firm.

  4. Take chilled dough out of the refrigerator and turn it out onto a sheet of parchment paper. Put a second sheet of parchment paper on top of dough and roll it out until it is 1/2 inch thick. Put dough back in the refrigerator and chill it for about 20 minutes more. (At this stage, dough may be chilled for up to 24 hours before continuing.)

  5. Prepare two baking sheets: one lined with paper towels, and the other with greased parchment paper.

  6. Peel off the top sheet of parchment paper and flip dough onto a floured surface. Remove the second sheet of parchment paper and dust dough with flour. Using a floured biscuit or doughnut cutter about the size of a half dollar, cut dough into rounds and put them on the greased baking sheet.

  7. Cover with plastic wrap and let doughnut holes proof at room temperature until they double in size, 30 minutes to 1 hour.

  8. Refrigerate them once more until chilled, about 20 minutes. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F (180°C).

  9. Fry the doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 3 to 4 minutes per side. Drain on the paper towel-lined baking sheet. Toss doughnut holes in the cardamom sugar (simply combine sugar, salt, and cardamom in a bowl) and serve them immediately.

Special Equipment

Stand mixer, fitted with dough hook

This Recipe Appears In

Nutrition Facts (per serving)
425 Calories
29g Fat
37g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 425
% Daily Value*
Total Fat 29g 37%
Saturated Fat 11g 55%
Cholesterol 102mg 34%
Sodium 421mg 18%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 2%
Total Sugars 20g
Protein 5g
Vitamin C 0mg 0%
Calcium 18mg 1%
Iron 1mg 3%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)