Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

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Dieters and Diabetics, look away.  This post is not for you.  You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family.  In fact, my Mom used to make these for me when I was a kid.  She’d coat them in sugar, or even top them with a little bit of canned chocolate icing.  Only in the last few years have I started making them and decided to add my own twist to them.  The short cut with these is using canned biscuits for the doughnuts.  I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them.  Let me take a minute here to to note my affection for a Krispy Kreme doughnut.  My admiration goes beyond words.  And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.  I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut.  It certainly makes me feel better about eating them.  And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits.  The only exception is I would not use the biscuits with flaky layers.    The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.  Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below.  I am totally not responsible.  You have been warned.

Ingredients

For the doughnuts:

  • 1 can 16.3 oz Grands! Homestyle Butter Tastin’ Biscuits
  • vegetable oil

For the glaze:

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water

For the Cream Filling:

  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side.  Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well.  You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides.  Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling; mix well.  Slowly stir in the water in small increments to get the right consistency.  The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Donut Holes

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 doughnuts and 8 dougnut holes

Easy Glazed Doughnuts and Cream-Filled Donut Holes

Ingredients

    For the doughnuts:
  • 1 can 16.3 oz Grands Homestyle Butter Tastin' Biscuits
  • vegetable oil
  • For the glaze:
  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • For the Cream Filling:
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

For the doughnuts, put about 3/4" of oil in the bottom of a large, heavy dutch oven and heat over medium heat.

Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.

Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.

Drain them on paper towels.

Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.

While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.

Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling; mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.

Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.

Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

http://southernbite.com/2012/08/14/easy-glazed-doughnuts-and-cream-filled-doughnut-holes/

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Comments

  1. Tracey Pullum says:

    I have to look away! (diabetic) This is an incredible looking recipe though! The best kind of comfort food!

  2. Hi Stacey….and Thanks a million for this recipe. It looks too good to be left untried…so I will be making these once I get the Grands Biscuits.

    Thanks again, my dear friend…..you are Heaven Sent to all of us!!!

    Peggi Anderson

  3. Boy-oh-boy, am I glad you posted this recipe. Where have you been hiding this one? I love Krispy Kreme donuts and when I want some have to drive almost 35 miles. Not any more do I have to drive. All I can say is “eat your heart out Krispy Kreme” Stacey to the rescue. I tell you, you cannot beat good old “Southern Bite”. It’s here to please as well as deliver. Good job Stacey, you are awesome!

    • How funny! Thanks, Elizabeth! I can’t claim that they are as good a Krispy Kreme, but they sure fit the bill when you’re jonesing for some doughnuts. I will say the glaze and cream filling are pretty close though!

  4. Oh..these look amazing! Thanks again Stacey for another delicious recipe!

  5. I just found you and am enjoying looking at your recipes! My mom used to make doughnuts out of biscuits when I was little and it is one of my son’s favorite things for breakfast. Now I am going to have to try them with the cream filling – can’t wait!!

  6. This is one recipe I could have done without. But, that said, I will probably be trying it soon.

  7. Joe Bryant says:

    Hi Stacey. Thanks for the recipe. Do you have an idea on what temperature you want the oil to be?

    And how long it takes on each side to cooK? Thanks for the help.

  8. Deloris Humphrey says:

    My family started making these “WAY” back lol in the 70′s and my Mother and her sister both owned restaurants as they were called then and selling them for .10 cents a pc. Only we make our glaze “and I love it” by putting powdered sugar in small bowl , stir in cold coffee slowly till you get consistence you prefer and roll deep fryed biscuits and yes you have to make “holes” for the kids .

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