DOUGHNUT HOLES 5 WAYS

Doughnut Holes 5 Ways image

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 38

Number Of Ingredients 15

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Oil for deep frying
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/4 cup milk
1 teaspoon vanilla
1 large egg, beaten
2 boxes (4-serving size) butterscotch instant pudding and pie filling mix (dry)
5 creme-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar
1/2 cup granulated sugar
2 3/4 teaspoons unsweetened baking cocoa
1/2 teaspoon ground cinnamon
2 boxes (4-serving size) pistachio instant pudding and pie filling mix (dry)
1 tablespoon each red and green sugars, if desired
2 boxes (4-serving size) Jell-O™ raspberry- or strawberry-flavored gelatin (dry)*

Steps:

In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the Coating Flavors into a brown paper lunch bag (about 10 3/4 x 5 inches) 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.

Nutrition Facts : ServingSize 1 Doughnut Hole