Ingredients
Equipment
Method
Classic Fried Donut Holes Preparation
- First, set up your frying station. In a medium pot, heat about 2 inches of vegetable oil over medium heat until it reaches a steady 350 degrees F. A candy thermometer is your best friend here for accuracy. While the oil heats, line a sheet pan with foil and place a wire rack on top; this will be for cooling your golden donut holes.
- To prepare your biscuit dough, open the can and separate each biscuit. Cut each biscuit into four equal quarters. Gently roll each quarter into a smooth, small ball. You should end up with about 32 little dough balls, ready for frying.
Frying to Golden Perfection
- Once your oil reaches 350 degrees F, you're ready to fry. Fry in small batches, about 10-12 donut holes at a time, to avoid overcrowding the pot, which can drop the oil temperature. Carefully place the dough balls into the hot oil. As they fry, turn them frequently with a slotted spoon to ensure even browning on all sides. This usually takes just 2-3 minutes per batch. Once golden, use your slotted spoon to transfer them to the prepared wire rack to cool completely.
White Chocolate Glaze and Decoration
- Now for the delicious glaze! In a heatproof bowl, combine your white chocolate chips or melting wafers and coconut oil. Set this bowl over a pot or pan of barely simmering water, creating a double boiler, ensuring the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate and coconut oil are completely melted and smooth. While that's melting, place your sprinkles in a small, shallow bowl, ready for dipping.
- Once your donut holes are cool, it's time for the fun part: dipping and decorating! Working with one donut hole at a time, dip the top into the melted chocolate glaze, gently waving it back and forth to allow any excess to drip off. Immediately press the glazed side into your bowl of sprinkles, rotating it gently to ensure full coverage over the chocolate. Break a pretzel stick in half and insert the broken end into the top of the donut hole to create cute "bunny ears" if desired. Return the decorated donut to the wire rack to allow the glaze to set. Repeat this process with the remaining donut holes and ingredients. Let them sit for a bit until the glaze is firm before serving.
Air Fryer Donut Holes (Alternative Method)
- If you're using an air fryer, separate the biscuits and cut each into quarters, just as you would for frying. Roll each piece into a smooth ball. Lightly spray the donut holes with cooking oil spray, or brush them with a tiny bit of vegetable oil, to help them crisp up and achieve that beautiful golden color. Preheat your air fryer to 350-375 degrees F. Place the prepared donut holes in a single layer in the air fryer basket, making sure not to overcrowd them. Cook for 5-8 minutes, flipping them halfway through, until they are golden brown and puffed up. Check for doneness by ensuring they have a crispy exterior and are cooked through. The exact time may vary slightly depending on your air fryer model.
Mastering Easter Donut Hole Decoration (Pastel Glaze Alternative)
- To create beautiful pastel glazes, use either melted white chocolate (stir in gel food coloring) or a simple powdered sugar glaze. For a powdered sugar glaze, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of milk or cream and a splash of vanilla extract until smooth. Then, divide the glaze into several small bowls. Add a tiny drop of gel food coloring to each bowl for intense, vibrant pastel shades, mixing well until you achieve your desired hue.
- Once your donut holes are completely cool, gently dip the top half into your pastel glaze, allowing any excess to drip off. Immediately after dipping, gently press the glazed side into your chosen Easter sprinkles. Rotate the donut hole to ensure the sprinkles adhere evenly and generously over the entire glazed surface.
- Combine different types of Easter-themed sprinkles, such as pastel jimmies, delicate nonpareils, and charming bunny or egg shapes. You can also create patterns or add themed toppers. For example, the pretzel 'bunny ears' from the main recipe are a delightful touch. You can also use small candy flowers or mini chocolate eggs for extra flair.
Nutrition
Notes
To ensure perfect donut holes, maintain oil temperature at 350-355°F when frying; too low leads to greasy donuts, too high results in burnt exteriors and raw interiors. Rolling biscuit pieces into even balls ensures uniform cooking. For glazing, aim for a consistency thick enough to coat but thin enough to drip smoothly; adjust with coconut oil/milk or powdered sugar/melted chocolate as needed. Apply sprinkles immediately after dipping into wet glaze for best adherence. Always cook in small batches to maintain optimal temperature and even cooking. These donut holes are best enjoyed the same day. Store any leftovers in an airtight container at room temperature for 1-2 days, using parchment paper between layers if stacking. Plain donut holes (fried or air-fried) can be made a day in advance and stored, then decorated closer to serving time on Easter morning. Nutrition information is estimated based on common ingredients and serving sizes and may vary.