Print

Easy Lemon Donut Holes {two ways}

Servings 32 donut holes
Author Dorothy Kern

Ingredients

For the Donut Holes:

  • 1 can Pillsbury Grands Homestyle Biscuits 8 biscuits
  • Vegetable oil for frying

For the Lemon Sugar Topping:

  • 1 cup granulated sugar
  • 2 teaspoons lemon zest from 1-2 lemons, depending on size

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 4 tablespoons fresh lemon juice 2-3 lemons, depending on size

Instructions

  • Place about 4 cups of vegetable oil in a heavy bottom pot and heat until it reaches 350°F. I like to leave my candy thermometer in the pot during frying so I can regulate the heat up or down if it gets to hot or cold. A heavy bottomed pot is best for frying, it’s easier to regulate the heat that way than with a thinner pot. (I use a Le Cruset soup pot.)
  • Cut each biscuit into four pieces and roll into balls between the palms of your hands. Fry in batches of 5-6 depending on the size of your pot. Cook 2-3 minutes until they are a deep golden, flipping halfway. Remove from oil using a slotted spoon and place the cooked donut holes on a cookie sheet topped with two layers of paper towels.
  • Make the Lemon Sugar Topping: stir together the lemon zest and sugar in a bowl. Cool donut holes until you can touch them before rolling in sugar.
  • Make the Lemon Glaze: whisk powdered sugar and lemon juice in a second small bowl. Let donut holes cool completely, then dip in glaze.
  • Makes enough sugar topping for 16 donut holes and enough glaze for 16 donut holes. Double if you wish to do all one or the other.