Filled Donut Holes !

Colleen Sowa Recipe

By Colleen Sowa colleenlucky7

This is a variation of donuts from canned biscuits.

A little donut bite... with sweet filling! Yum!

We have been making these for years...

My husband and I would make every Sunday .... "Donut Day".... We made donuts, and donut holes... some filled some not... coated in sugars or frosted with sprinkles... We had a lot of fun doing this every Sunday with the kids.... it is a great family tradition and treat!


Recipe Rating:
 2 Ratings
Serves:
24 donut holes or 8 large donuts

Ingredients

DOUGH
1 can(s)
pillsbury grands biscuits
OIL FOR FRYING
4 - 6
inches deep of oil in a sauce pan or deep fryer
FILLINGS (USE ONE OR MORE FLAVORS... YOUR CHOICE)
2/3 c
favorite jam or jelly, frosting, lemon pie filling
COATINGS (OPTIONAL)
1/2 c
powdered sugar
1/2 c
granulated sugar mixed with 1 teaspoon cinnamon
Janet Tharpe

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Directions Step-By-Step

1
Put oil in sauce pan or deep fryer. Do not heat until almost ready to start cooking.
2
Remove the biscuits and separate them. Press down on the biscuits (one at a time) to make them about 3-1/2 inches round. Using a 1-1/2 inch round donut or cookie cutter, cut 3 holes in each biscuit. (Save the scraps).
3
Using a sharp knife, slice almost all the way through the donut hole (but not all the way!). Put about 1/4 teaspoon of filling in the inside center. Pinch edges together all the way around to seal.
4
Heat the oil. When it is hot, fry all of the scraps of dough. Remove them from hot oil to paper towel lined dish. While still warm: Coat them in powdered sugar or cinnamon sugar.
5
Fry 3 or 4 donut holes at a time, browning them on all sides. Remove to paper towel lined dish to drain off oil. Coat with powdered sugar or cinnamon sugar.
6
*** I like to put the sugars into zipper bags, then do 4 donut holes at a time by gently shaking the bag.

*** You can do this recipe with full size biscuits as well, just cut through the large one the same way, and put 1 teaspoon to 1-1/2 teaspoons of filling before sealing the edges. Fry. Drain. Then coat one donut at a time in the sugars.

About this Recipe