Doughnut Holes 5 Ways
These are no ordinary homemade doughnut holes. They come in five fun shake-in-the-bag flavors that your family will love. Plus, we’ve made them easy. Good stuff!
Expert Tips: If the cooking oil is too hot, the exterior of food gets overbrowned too quickly and the interior is often raw or undercooked. And if the oil is too cool, the food becomes saturated with oil and greasy before becoming fully cooked.
* If coating in bowl, gelatin will stain hands. Use a spoon or gloved hands.
- 2 cups Original Bisquick® mix
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Butterscotch: 2 boxes (4-serving size) butterscotch instant pudding and pie filling mix
- Cookies and Cream: 5 crème-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar
- Mexican Chocolate: 1/2 cup granulated sugar
, 2 3/4 teaspoons unsweetened baking cocoa, 1/2 teaspoon ground cinnamon
- Pistachio: 2 boxes (4-serving size) pistachio instant pudding and pie filling mix, 1 tablespoon each red and green sugars, if desired
- Raspberry: 2 boxes (4-serving size) raspberry or strawberry flavored gelatin*
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375 degrees F.
- Place one of the coatings (ideas below) into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
- Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky.
- Carefully drop balls, 5 or 6 at a time, into hot oil. Fry for 1 to 2 minutes or until golden brown all around; drain on paper towels.
- Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl.
- Repeat with refrigerated dough.
Prep: 25 min | Total: 25 min | Yield: 38 servings
Recipe and photo used with permission from: