4 Ingredient Glazed Donut Holes: Fried and Golden in 10 Minutes

Instructions:

1. Prep the dough. Separate the biscuits from the can. Use a 1 inch round cutter to punch a hole in the center of each. Note: Don't discard the outer rings; you can fry those as full donuts later.
2. Shape the spheres. Roll the small dough pieces gently between your palms into uniform spheres. Roll until the surface is smooth to prevent the oil from seeping into large cracks.
3. Heat the oil. Pour 2 cups of oil into a deep skillet or Dutch oven. Heat to 350°F (175°C). Note: Use a thermometer. Five degrees can be the difference between raw centers and burnt crusts.
4. Whisk the glaze. In a medium bowl, combine 2 cups of sifted powdered sugar and 1/4 cup whole milk. Whisk until the mixture is silky and flows like thick ribbons.
5. Fry in batches. Carefully drop 5–6 holes into the hot oil. Avoid overcrowding. Fry for 60–90 seconds per side until they are mahogany brown and puffy.
6. Flip for evenness. Use a slotted spoon or tongs to turn the holes halfway through. They should bob and spin easily in the oil.
7. Drain briefly. Remove the holes and set them on a paper towel for exactly 10 seconds. Note: This removes excess surface oil so the glaze sticks better.
8. The immersion glaze. While the holes are still very warm, submerge them completely into the glaze bowl. Use a fork to roll them around.
9. Set the finish. Transfer the glazed holes to a wire cooling rack. Let them sit for 3 minutes until the glaze sets into a translucent shell.
10. Final check. If the glaze is too thin, wait for the donuts to cool slightly and give them a second dunk. Boston Cream Donut Recipe with Custard Filling — Make the ultimate Boston Cream Donut recipe featuring airy dough and velvety ...Breakfast With Sausage Recipe: Maple Glazed Veggies — Get the ultimate hands-off breakfast with sausage recipe! This sheet pan meal... $img_2$