Dunkin' Donuts is the world's leading baked goods and coffee chain, serving more than 3 million customers per day. Dunkin' Donuts sells 52 varieties of donuts and more than a dozen coffee beverages as well as an array of bagels, breakfast sandwiches and other baked goods.

At the end of 2011, there were 10,083 Dunkin' Donuts stores worldwide, including 7,015 franchised restaurants in 36 United States and 3,068 international shops in 32 countries.

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Donut Holes 5 Ways

oil for deep frying

BASIC DOUGHNUT HOLES: (Makes 3 dozen)
2 cups Original Bisquick mix
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/4 cup milk
1 teaspoon vanilla
1 egg, beaten
flavor of your choice (see below)


  • Butterscotch: add 2 boxes (4 serving size) butterscotch instant pudding and pie filling mix


  • Cookies and Cream: add 5 creme filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar


  • Mexican Chocolate: add 1/2 cup granulated sugar, 2 3/4 teaspoons unsweetened baking cocoa, 1/2 teaspoon ground cinnamon
  • Pistachio: add 2 boxes (4 serving size) pistachio instant pudding and pie filling mix, 1 tablespoon each red and green sugars, if desired


  • Raspberry: add 2 boxes (4 serving size) raspberry or strawberry flavored gelatin

In deep fryer or 2 quart heavy saucepan, heat 2 to 3 inches oil to 375 degrees. Place one of the coatings (ideas above) into a brown paper lunch bag 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.

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