Homemade doughnut holes are easy to make! The perfect weekend breakfast or snack that requires little effort.
I fell in love with doughnut holes on a trip to New York City. There I found miniature doughnut circles that were served with dipping sauces that were heavenly. Light fluffy doughnuts that are the opposite of a weigh you down doughnut.
Walking around New York City you’ll find many restaurant options, but on one particular visit I was introduced to doughnut holes. There was an urban restaurant located in Hell’s Kitchen called KTCHN. Every trip into the city thereafter, I made sure to visit KTCHN. I went back consistently just to order brunch and their doughnut holes. During one of my last visits, I excitedly scoured the menu to find they took them off the menu. I was heartbroken! Don’t you hate when you find a food you love and it disappears. Even worse, recently I looked up the restaurant and learned they closed.
I decided it was time to learn to make my own doughnut holes. I couldn’t believe how easy they are to make. A few ingredients and a few dipping sauces and you will discover a neat treat. For the dipping sauce you can use caramel, chocolate or whatever floats your boat. Adding a dipping sauce is a bonus but you will still enjoy them without it.
- 1 can Biscuits
- 5 cups vegetable oil
- 1 cup sugar
Cut each biscuit into quarters
Roll the quarters into small balls
Heat the oil in a deep pot
The oil is the right temperature when you place the end of a wooden spoon in the oil and bubbles form around the spoon (375 F)
Gently drop 4 or 5 doughnut holes at a time into the oil, using a strainer with a long handle gently roll the holes
Heat the holes for approximately 45 seconds, until golden
Remove from the oil and place on a paper towel lined plate
Toss with sugar to coat
One ten count biscuit will make 40 doughnut holes.
Doughnut holes stay fresh for two days