It takes just one bite of our famous Quicks Hole Bag of Donuts to understand why they’re the talk of the town. Perhaps it’s a throwback to childhood, but there’s something undeniably decadent about a piping hotcake donut straight from the bubbling oil  dipped in a bath of cinnamon sugar, then delivered to your table. Chances are you’re still dreaming about them from your last visit to the Quicks Hole Tavern!

Chef Nat Summerton recently shared our coveted recipe during a packed installment of Highfield Hall & Gardens’ Meet the Chef series. If you couldn’t get a seat, you’re in luck, because we’re also giving away this TOP SECRET house info to our dedicated members of Quicks Hole Nation. Want to be a hero at home? Then follow the directions, which are a little bit elaborate, but anything worth having requires effort! But whatever you do, don’t tell anyone! This is our little secret…



Quicks Hole Tavern Famous Bag of Donuts 


Vegetable or canola oil for frying

2 cups all-purpose flour

3 tbsp sugar

1 tbsp baking powder

1 tsp salt

5 tbsp cold butter

3/4 cups milk

For rolling

1/3 cup granulated sugar

1 1/2 tsp ground cinnamon


1. Combine flour, sugar, baking powder and salt and mix.

2. Using a pastry cutter cut butter into flour mixture until it resembles coarse crumbs.

3. Add milk and mix until all ingredients are combined.

4.  Transfer dough onto a well-floured surface and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until smooth and manageable. *Chef’s Note: The dough can be quite sticky on hot days or if the butter isn’t cold enough.

5.  Break off approximately 1 1/2 tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.

6. Fill a medium-sized saucepan 2-inches deep with oil over medium-high heat. Use a candy thermometer to monitor temperature; make sure it isn’t touching the bottom of the pot.

7. Heat oil to 350F. You will have to monitor the heat regularly and may need to increase/decrease your stove temperature to keep it consistent.

8.  While your oil is heating, prepare cinnamon/sugar mix by stirring together in a dish and setting aside.

9.  Prepare two plates for your cooked donut holes by lining them generously with paper towels.

10.  Once oil has reached 350F, very carefully fry your donut holes, about 4 at a time, carefully transferring them to the oil with a slotted spoon. *Don’t drop them in or the oil may splash; lower them into the oil instead.

11.  Fry donut holes for approximately 3.5 minutes. Remove carefully with a slotted spoon and place them on paper towel-lined plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to cinnamon/sugar dish. Roll in topping until fully covered, and then transfer to other paper towel-lined plate.

12.  Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.

13.  These donuts are best enjoyed warm/hot, and do not carry over well to the next day. For optimal enjoyment, consume immediately!