Easy Honey Glazed Donut Holes
Servings: 32 pieces
Ingredients
- 16.3 ounces Homestyle biscuits - 1 can
- Vegetable oil - for frying
- Honey Glaze
- ⅓ cup Butter - melted
- 1 teaspoon Honey
- ⅓ cup Hot water
- 1 ½ cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Line a plate with paper towels and set aside. Place a cooling rack over a baking sheet and set aside for the glazed donut holes.
- Fill a Dutch oven or heavy-bottomed pot with several inches of vegetable oil. Heat over medium heat until the oil reaches 350 to 375 degrees F.
- Separate the biscuits and cut each biscuit into 4 equal pieces. Roll each piece into a smooth ball.
- Working in batches of 5 to 6 pieces at a time, carefully place the dough balls into the hot oil.
- Fry for about 1 minute per side, turning as needed, until golden brown and cooked through.
- Transfer the donut holes to the paper towel-lined plate to drain briefly.
- In a medium bowl, whisk together the melted butter, honey, and hot water.
- Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
- Dip 4 to 5 warm donut holes at a time into the glaze, turning to coat completely.
- Transfer the glazed donut holes to the prepared cooling rack.
- Allow the glaze to set for about 30 minutes, or until dry to the touch.
Notes
- Homestyle or buttermilk biscuits work best. Flaky biscuits can separate while frying.
- Keep the dough pieces as close in size as possible so they cook evenly.
- Maintain the oil temperature between 350 and 375 degrees F for the best texture.
- Let the donut holes cool for 1 to 2 minutes before glazing so the coating sticks properly.
- If the glaze thickens while working, whisk in a small amount of hot water to loosen it.
- Store leftover donut holes in an airtight container at room temperature for up to 2 days.
- These donut holes are best enjoyed the day they are made.
- The biscuit dough can be cut and portioned several hours in advance and refrigerated until ready to fry.