Homemade Doughnut Holes 5 Ways

By carvalhohm

Ingredients

• Doughnut Holes:
• Oil for deep frying
• 2 cups Original Bisquick® mix
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 egg, beaten
• Flavors:
• #1 Butterscotch Doughnut Holes:
• 2 boxes (4-serving size) butterscotch instant pudding and pie filling mix
• #2 Pistachio Doughnut Holes:
• 2 boxes (4-serving size) pistachio instant pudding and pie filling mix
• 1 tablespoon each red and green sugars, if desired
• #3 Mexican Chocolate Doughnut Holes:
• 1/2 cup granulated sugar
• 2 3/4 teaspoons unsweetened baking cocoa
• 1/2 teaspoon ground cinnamon
• #4 Raspberry Doughnut Holes:
• 2 boxes (4-serving size) raspberry or strawberry-flavored gelatin*
• #5 Cookies and Cream Doughnut Holes:
• creme-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the coatings (ideas below) into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.

2 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 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.