I had no idea that people loved doughnut holes as much as they do. I’ve always been a maple bar girl. Actually, everyone in my family prefers the maple doughnut. Or we did. Gosh, now I love so many different doughnuts thanks to these Chocolate-Caramel-Stuffed Doughnut Holes. I’m starting to become a connoisseur.
Clearly it was time to try the mini doughnut hole. (The regular sized ones aren’t quite as popable.) And in true food blogger fashion, I was looking for a totally delicious recipe that would be a little different than the norm.
First, we started with biscuits. I love the Grands! Flaky Layers and knew it would be lovely as a doughnut. And it is. To make these mini, Split each biscuit into 2 and using a very small doughnut-hole cutter or the mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. Continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Keep an eye on them; if you over cook these, they’ll turn out too crispy.
Immediately coat with a cinnamon and powdered sugar mixture. Using powdered sugar totally changes the texture and makes it even more delicious and light. You’ll love it. Drizzle with caramel sauce for an authentic churro flavor.