Moist Buttermilk Coconut Cream Donut Holes

20 Min.
15 Min.
4
Ingredients
canola oil, enough for frying donuts
canola oil, enough for frying donuts
½
cup sugar (may substitute with powdered sugar)
½ cup sugar (may substitute with powdered sugar)
2
packages Southeastern Mills® Buttermilk Biscuit Mix
2 packages Southeastern Mills® Buttermilk Biscuit Mix
1
(3-ounce) box coconut cream, pudding mix
1 (3-ounce) box coconut cream, pudding mix
1
egg, beaten
1 egg, beaten
¾
cup milk
¾ cup milk
Directions
  1. In a deep-fryer or in a large deep pan on stove top; heat oil to 350°F. Line a rimmed baking sheet with paper towels; set aside. Place sugar in a shallow bowl; set aside.
  2. In a medium mixing bowl, add both Buttermilk Biscuit Mixes and dry pudding mix; stir to combine.
  3. In a small bowl whisk egg, add milk and whisk to combine. Pour mixture into dry biscuit-pudding mixture; stir to combine.
  4. Using a 1-inch cookie scoop carefully drop donut dough into oil, do not overcrowd pan, fry until done, about 2 minutes, turn during frying.
  5. Remove from oil with a large slotted spoon and place on paper towels to drain and cool, roll in sugar and serve.