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!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 38


Oil for deep frying

Doughnut Holes

cups Original Bisquick™ mix
tablespoons granulated sugar
teaspoon ground nutmeg
cup milk
teaspoon vanilla
large egg, beaten

Coating Flavors


boxes (4-serving size) butterscotch instant pudding and pie filling mix (dry)

Cookies and Cream

creme-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar

Mexican Chocolate

cup granulated sugar
2 3/4
teaspoons unsweetened baking cocoa
teaspoon ground cinnamon


boxes (4-serving size) pistachio instant pudding and pie filling mix (dry)
tablespoon each red and green sugars, if desired


boxes (4-serving size) raspberry or strawberry-flavored gelatin (dry)*

  • 1 In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the Coating Flavors 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.

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.