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Steps
1
In heavy 3-quart saucepan or deep-fryer, heat oil over medium heat to 350°F. Line plate with paper towels; set aside.
2
In small bowl, stir together granulated sugar, ground cinnamon and powdered sugar; set aside.
3
Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
4
Carefully, drop 6 biscuit pieces at a time into hot oil. Fry doughnuts, turning once, 1 to 1 1/2 minutes or until deep golden brown. Drain on paper towel-lined plate. Immediately roll each doughnut in sugar mixture.
5
Serve doughnuts immediately, drizzled with caramel sauce or with caramel sauce on the side for dipping.
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For the perfect doughnut holes, make sure your oil temperature remains at 350°F. If the oil is too hot, the doughnut holes will be dark and split on the outside, and centers will be doughy. If the oil is too cool, the doughnut holes will absorb more oil during the longer fry time and be greasy.
Be careful when dropping dough into hot oil, as it can splatter easily. Gently drop the dough close to the oil, and use a slotted spoon to turn doughnuts and remove them from the oil once cooked.
Instead of caramel sauce, serve doughnuts with warm chocolate fudge sauce.
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