Bisquick Donut Holes Recipes

BISQUICK DONUTS

Steps:

• Mix the Bisquick, sugar, vanilla, and milk until combined.
• Pour the oil into a 2-quart saucepan. Heat it on medium for 5 minutes.
• Scoop the batter with a teaspoon. Drop half-teaspoon rounds into the hot oil. You may fry up to 4 to 6 balls at a time.
• Fry until donuts are golden brown. Place cooked donuts on a plate lined with paper towels to drain excess grease.
• In a bowl, combine the sugar and cinnamon. Coat the donuts with the mixture.

DOUGHNUT HOLES 5 WAYS

Steps:

• 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.
• 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.

BAKED CINNAMON SUGAR DOUGHNUTS

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, 2 tablespoons sugar, the nutmeg, milk, egg and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix 1/4 cup sugar and the cinnamon.
• Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

CINNAMON DOUGHNUT HOLES

Steps:

• Combine pancake mix, sugar, vanilla and milk, stirring until blended.
• Drop rounded half-teaspoons into hot fat, frying 4-6 balls at a time.
• Fry until brown and drain on paper towels.
• Roll warm doughnut balls in mixture of sugar and cinnamon.
• For large amounts, mix and fry consecutive batches.
• DO NOT DOUBLE THE RECIPE: The longer the batter stands, the more leavening power it loses.