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Mini Churro Doughnut Holes

(1)
  1 reviews
  • 15 min prep time
  • 15 min total time
  • 5 ingredients
  • 8 servings
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This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.

Carrian Cheney Recipe by Carrian Cheney
June 23, 2014

Ingredients

Canola oil for deep-frying
1/2
cup cinnamon-sugar
1/3
cup powdered sugar
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
Caramel sauce, if desired

Steps

  • 1 Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
  • 2 In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
  • 3 Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
  • 4 When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
  • 1 Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
  • 2 In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
  • 3 Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
  • 4 When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.

Expert Tips

The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.

To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.

No nutrition information available for this recipe
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