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Doughnut Holes 5 Ways

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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!
Updated Apr 11, 2016
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  • Oil for deep frying

Doughnut Holes

Coating Flavors


  • 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


  • 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)*


  • 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.


Nutrition Facts are not available for this recipe
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