Recipe: Sugared Donut Holes

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I saw this recipe for donut holes on Design Sponge last week and had to try!  It comes from one of our favorite bloggers, Wanwisa from Modern Vintage.  Perfect for Christmas morning, these were insanely easy to cook and my family raved about them.  It’s not every day we get warm “homemade” donuts.  I think you can reduce the sugar down to 1 cup and adjust the cinnamon to taste.

One canister of Pillsbury Buttermilk Biscuit dough (8 large biscuits)
20-32 fl Oz. of Canola Oil (depending on the size of deep fryer, wok or cast iron pot)
2 cups of sugar
2 tablespoons cinnamon

Cookware
Small wok, deep fryer or cast iron French oven
Spider Skimmer or metal slotted spoon

In a small wok, deep fryer or a cast iron French oven, heat up some oil to 350 degrees. Mix sugar and cinnamon in a shallow bowl and set aside.  While the oil is heating up, pop open the biscuit canister and pull apart three equal parts of dough from each biscuit. Using the palm of your hands, roll dough into smooth round spheres.  Use either an Asian Spider Skimmer or a metal slotted spoon to drop a few balls at a time into pot. Fry in batches of 5-6 at one time. As the donut holes cook, they will rise to the top. Allow them to reach a nice golden hue evenly around before removing from oil and placing on a large plate lined with a few layers of paper towels. While warm, roll the donut holes in your sugar mixture and cover evenly. Plate them and serve while slightly warm.