Doughnut Holes 5 Ways

Name: Doughnut Holes 5 Ways
Prep time: 25 min
Total time: 25 min
Yield: 38
Ingredients: 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 large egg, beaten; 2 boxes (4-serving size) butterscotch instant pudding and pie filling mix (dry); 5 creme-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar; 1/2 cup granulated sugar; 2 3/4 teaspoons unsweetened baking cocoa; 1/2 teaspoon ground cinnamon; 2 boxes (4-serving size) pistachio instant pudding and pie filling mix (dry); 1 tablespoon each red and green sugars, if desired; 2 boxes (4-serving size) Jell-O™ raspberry- or strawberry-flavored gelatin (dry)*

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Prep 25 min
Total 25 min
Servings 38

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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!

By Betty Crocker Kitchens

Updated Apr 11, 2016

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Ingredients

Oil for deep frying

Doughnut Holes

2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/4 cup milk
1 teaspoon vanilla
1 large egg, beaten

Coating Flavors

Butterscotch

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

Cookies and Cream

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

Mexican Chocolate

1/2 cup granulated sugar
2 3/4 teaspoons unsweetened baking cocoa
1/2 teaspoon ground cinnamon

Pistachio

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

Raspberry

2 boxes (4-serving size) Jell-O™ raspberry- or strawberry-flavored gelatin (dry)*

Make With

Bisquick

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
* If coating in bowl, gelatin will stain hands. Use a spoon or gloved hands.

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