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

Special Equipment:
electric deep fryer (or use the stove-top)
spider skimmer
paper towels
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.

The dough rounds, ready to be cut into doughnut holes.

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!

I wanted to show the cutter that I use. It's from a mini cookie cutter set. I would recommend using metal because it is easier to push through the dough.

A bunch of doughnut holes. You can see the difference in shape between the cut circles and the rolled extra dough.

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.

This was my attempt to get a frying shot. These are the doughnut holes made from excess dough.

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.

Here are some of the same doughnuts when they come out of the fryer and get a sprinkling of sugar crystals. I love the shape of these!

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.

A few rounded doughnut holes, decorated with white chocolate.

The roughly-shaped doughnut holes get a white chocolate shower too!

Then the doughnut holes are ready to be eaten!  I don’t think they will last long, so be sure to make enough!

Doughnut holes come to brunch...this day is looking up!

You can't eat just one of these decadent things!