Description
Enjoy these deliciously soft and fluffy Cinnamon Sugar Biscuit Donut Holes, perfectly deep-fried to a golden brown and coated in a sweet cinnamon sugar mixture. Served with a rich and creamy chocolate dipping sauce, these bite-sized treats are quick to make and ideal for satisfying your sweet tooth in no time.
Ingredients
Donut Holes
- 1 can buttermilk Pillsbury Grands biscuit dough (8 biscuits)
- Vegetable oil for deep frying (enough for 1-inch depth in pot)
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Chocolate Dipping Sauce
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Prepare the dough balls: Open the package of biscuit dough and cut each biscuit into 4 equal pieces. Roll each piece into a ball shape to form the donut holes.
- Heat the oil: In a large heavy pot, pour vegetable oil to a depth of 1 inch and heat it over medium-high heat until it reaches 350°F (175°C), suitable for deep frying.
- Fry the donut holes: Carefully drop a few dough balls into the hot oil and fry them, turning occasionally, until they are golden brown on all sides, about 2 to 3 minutes per batch. Remove the fried donut holes with a slotted spoon and place them on a cooling rack or paper towels to drain excess oil and cool slightly.
- Coat with cinnamon sugar: In a shallow bowl or plate, combine the granulated sugar and ground cinnamon. Roll the slightly cooled donut holes in this sugar mixture until evenly coated.
- Make the chocolate dipping sauce: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream. Microwave on high for 30 to 45 seconds until the chocolate is melted. Stir well until smooth and creamy.
- Serve: Serve the warm cinnamon sugar-coated donut holes alongside the chocolate dipping sauce for dipping and enjoy this delightful treat.
Notes
- Ensure the oil reaches the correct temperature of 350°F to ensure the donut holes cook evenly and do not absorb too much oil.
- Fry the donut holes in small batches to avoid overcrowding, which can lower the oil temperature and result in greasy donuts.
- Allow the donut holes to cool slightly before coating with cinnamon sugar to ensure the coating sticks well.
- You can store leftover donut holes in an airtight container for up to 2 days, but they are best eaten fresh.
- For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
