Mini Churro Doughnut Holes

This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.

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  • prep time 15 min
  • total time 15 min
  • ingredients 5
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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