Moist Buttermilk Coconut Cream Donut Holes
Recipe tags: baking mix, moderate difficulty, breakfast, deepfry
|canola oil, enough for frying donuts|
|½ cup||sugar (may substitute with powdered sugar)|
|2 pkg||Southeastern Mills® Buttermilk Biscuit Mix|
|1 box||coconut cream, pudding mix (3-ounce)|
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.
In a medium mixing bowl, add both Buttermilk Biscuit Mixes and dry pudding mix; stir to combine.
In a small bowl whisk egg, add milk and whisk to combine. Pour mixture into dry biscuit-pudding mixture; stir to combine.
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.
Remove from oil with a large slotted spoon and place on paper towels to drain and cool, roll in sugar and serve.