Easy Donut Bites
Easy Donut Bites are just that–easy! But, don’t let the name fool you. They are a delicious fried dough treat covered in a cinnamon and sugar mixture. You don’t even have to make the dough by hand! If you love donuts, be sure to try my Cinnamon Sugar Donut Muffins!Easy Donut BitesI love donuts, and I have made my share of homemade varieties, like my Glazed Cake Donuts and Amish Glazed Donuts. But, let’s be honest. Sometimes there just isn’t time to prepare and roll out homemade dough. So, this recipe is as easy as buying a tube of biscuit dough, dunking them in some hot oil, and shaking them in a cinnamon and sugar mixture. Plus, it’s a great recipe to get your kids involved!PIN IT HERE!Easy Donut Bites RecipeWith just four ingredients, you can have fresh donut bites in a matter of a few minutes!Ingredients (full recipe below)Flaky biscuit doughSugarCinnamonCanola or vegetable oilHow to Make Easy Donut BitesMaking these donut bites are as easy as heating up some oil and dropping in biscuit dough. First, take out the biscuits from the tube and cut each biscuit into four pieces. Pinch together the edges so the donuts don’t fan out in the oil. Heat the oil to 375°F, and drop the biscuits in the hot oil until they are brown. Flip them over to brown the other side. Place the cooked dough onto a paper towel to let the grease drain. Meanwhile, combine the sugar and cinnamon in a plastic zip bag. Drop the cooked dough into the plastic bag and shake the bag to coat the dough pieces. Enjoy warm. Can I Freeze Easy Donut Bites?Yes, you can freeze these donut bites. Although donuts of any kind are always best fresh, you can store these in an airtight container in the freezer for up to 2 months. If you are keeping them in the refrigerator, they usually last 2-3 days. When you are ready to eat the donuts from the freezer, let them thaw overnight before heating them up in the microwave.What is a Candy Thermometer?I have suggested using a candy thermometer in a few recipes like my Chocolate Peanut Butter Fudge recipe and Original Fantasy Fudge. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy or checking hot oil temperatures. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water/oil or let the bulb hit the bottom of the pan.Looking for More Sweetened Dough Recipes?Fresh Blueberry FrittersApple FrittersGlazed Cake DonutsFried Apple Spice Cake SticksWith just a few ingredients, you can have these easy donut bites, coated in cinnamon and sugar! Course: Breakfast, Dessert, Snack Cuisine: American Keyword: donuts, Easy Donut Bites Servings: 32 donut bites Calories: 59 kcal Author: Amanda Rettke 1 tube biscuit dough, flaky ½ cup sugar 1 tablespoon cinnamon Canola or vegetable oil, for cookingFill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.In a large ziplock bag, mix sugar and cinnamon.Separate the dough into 8 biscuits.Cut each biscuit into 4 pieces, pinching the edges to keep the dough from spreading (fanning out) during the cooking.Drop the dough into the hot oil and cook until brown. Flip the donuts with a metal slotted spoon to cook the other side.Place the cooked dough on a paper towel to absorb the grease.Meanwhile, fill a large plastic zip bag with sugar and cinnamon.Drop the cooked dough into the plastic bag, and shake the bag to coat the dough pieces. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.