Two paper bags filled with mini sugared doughnuts, with dipping sauce

Homemade doughnut holes

  • serves 6-8
  • Easy

The best pudding for a dinner party or a weekend treat. Try our fun idea for homemade doughnuts, coated in sugar and served with a creamy whisky dipping sauce. Makes enough for 6-8 guests


Try this recipe for homemade doughnut holes with whisky dipping sauce, then check out our jam doughnuts, mini doughnuts, baked doughnuts and more delicious doughnut recipes



  • whole milk 175ml
  • caster sugar 75g, plus extra for rolling
  • dried active yeast 2 tsp
  • strong white bread flour 425g
  • salt ½ tsp
  • eggs 2 medium, lightly beaten
  • unsalted butter 75g, very soft


  • dark muscovado sugar 100g
  • double cream 100ml
  • butter 50g
  • whisky 2-3 tbsp


  • Step 1

    Heat the milk until just below boiling point then remove from the heat and cool until hand-warm. Add 1 tsp of the sugar and the yeast. Whisk, then leave in a warm place for 5 minutes until a thick foam forms on top.

  • Step 2

    Tip the flour, remaining sugar and salt into a large mixing bowl. Make a well in the middle of the dry ingredients and add the eggs, softened butter and yeasty milk mixture.

  • Step 3

    Using a wooden spoon, stir until the mixture comes together to a soft dough. Tip out of the bowl and knead for 5 minutes until the dough is smooth and elastic. Form into a ball and return to a clean bowl. Cover with clingfilm and leave in a warm place for 1½ hours, or until doubled in size.

  • Step 4

    Tip the dough out onto the work surface and knead lightly again for 30 seconds, then roll out to a thickness of about 1 cm.

  • Step 5

    Using a plain round cutter (about 2 cm), stamp out circles and transfer to baking sheets covered with baking paper, leaving space between each doughnut. You’ll make 60-70. Cover loosely with oiled clingfilm and leave in a warm place for 10 minutes.

  • Step 6

    Put the dipping sauce ingredients in a pan and heat gently, whisking until the sugar dissolves. Simmer for 2-3 minutes.

  • Step 7

    Heat oil in a large pan or wok no more than ⅓ full and heat to 180C, or until a cube of bread browns in about 45 seconds. Add the doughnuts in batches, being careful not to overcrowd the pan. Cook for a few minutes, turning until puffed and golden. Drain on kitchen paper then roll in caster sugar while still hot. Serve each person a pile of mini doughnuts and a bowl of sauce.

Try more of our doughnut recipes 

Cinnamon Donut Recipe

Nutritional Information

  • Kcals 548
  • Fat 28.1g
  • Carbs 60.3g
  • Fibre 1.3g
  • Protein 9.6g
  • Salt 0.5g