Black and White Week: White Chocolate Glazed Doughnut Holes
Sometimes Sunday calls for doughnuts, especially today, because Monday means the work week begins again and I, for one, am still worn out from a weekend on the clock. A little sugar rush is definitely needed!
So “Black and White Week” continues at Ma Petite Maison Verte with some sweet treats!
These doughnut holes are made with canned biscuit dough and fried up. Then I drizzled them with white chocolate. These would be so fun for a brunch or a breakfast meeting!
White Chocolate Glazed Doughnut Holes
Makes 40 doughnut holes. A can of 10 biscuits will yield 20 doughnut holes.
♦ 2 cans of biscuit dough (10 small/regular biscuits in each can, not the large size, but you could use that instead, but your portions will vary)
♦ vegetable oil, for frying
♦ turbinado sugar, for sprinkling
♦ 3/4 cup of white chocolate chips
electric deep fryer (or use the stove-top)
small circle cutter (I use a mini cookie cutter)
Preheat the vegetable oil in the electric fryer according to manufacturer’s directions. I use the 350°F setting on mine. You don’t want the oil to be too hot, or the holes will crisp on the outside while being raw on the inside. The key here is patience and frying the doughnut holes in several batches, until you are finished.
Open the biscuit dough and separate out the rounds.
Use a small circle cutter to make doughnut holes from each biscuit. The doughnut shape will remain. You can fry these up and make a mixture of doughnuts and doughnut holes, or roll the excess dough together to form additional “misshapen” holes.
Maybe it’s the rustic cook in me, but I actually like the holes made from the extra dough better than the nicely formed ones…they have more character!
Fry the doughnut holes in batches. I think it took about 5 minutes for each batch. Be sure to check the centers to see that the inside is cooked.
Place the fried doughnut holes on sheets of doubled paper towel to allow excess oil to drip off. While they are still hot, sprinkle each batch with a little turbinado sugar.
Allow the doughnut holes to cool a few minutes.
Meanwhile, melt 3/4 cup of white chocolate chips using the microwave oven or stove-top. Stir the chips frequently with a spoon so that the chocolate does not burn. If using a microwave oven, this takes about 90 seconds. The chocolate should be smooth and shiny.
Drizzle the white chocolate glaze over the doughnut holes as desired. I used the same spoon that I stirred the chocolate chips with.
Then the doughnut holes are ready to be eaten! I don’t think they will last long, so be sure to make enough!