Stuff on a Stick Week

If you were known to hog a box of Dunkin’ Donuts’ Munchkins as a child, you’ll just love this homemade doughnut holes recipe. When the box is empty, licking the sugar off your fingers is all fun and games—until everything gets sticky and icky. These doughnut holes on a stick mean no mess on-the-go, and Matt Armendariz, author of On a Stick!, appreciates that. Rising and rolling are part of the recipe here, but don’t let deter you from making doughnut holes from scratch. No doughnut devotee wants to miss this sweet treat with soft, dough centers and perfectly golden, greasy crusts. Coat the doughnut holes in whatever your heart desires—shredded coconut, multicolored sprinkles, or chopped peanuts. 

Doughnut Holes with Sugar Glaze and Toppings

  • Yields: 32 doughnut holes


For the doughnuts

For the sugar glaze


  1. Preheat oil in a large pot over medium-high heat.

  2. Place 1 cup warm water in a bowl and sprinkle with yeast and granulated sugar. Allow mixture to bubble and then add egg, vanilla, cinnamon, nutmeg, salt, butter, and flour. Knead mixture until a smooth dough forms, about 7 minutes.

  3. Place dough in a greased bowl, cover with a damp cloth, and place in a warm dry area. Let rise 30 minutes.

  4. Punch down risen dough and roll out 1 inch thick on a floured surface. Using a small circle cutter, cut out holes and place them on a greased baking sheet. Cover with a damp cloth and let rise another 30 minutes.

  5. Meanwhile, make the glaze: Combine milk and vanilla in a small saucepan and bring to a simmer. Remove from heat and whisk in powdered sugar until smooth. Set aside and let cool slightly.

  6. Once oil reaches 365°F, carefully drop in doughnut holes, a few at a time, and fry on each side  4 to 5 minutes, or until golden brown. Drain on paper towels.

  7. Dip each doughnut hole in glaze and roll in decoration of choice. Place on a cooling rack and let glaze set. Skewer each on a bamboo skewer and serve.

Excerpted from On a Stick! by Matt Armendariz. Reprinted with permission from Quirk Books.