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Doughnut Holes

1 loaf (1-lb.)Bridgford Frozen Ready-Dough®, thawed

On a lightly floured surface, roll dough to out to a 9 x 12-inch rectangle. Using a small round cutter (about 1-inch in diameter), cut out circles of dough. Gently place doughnut holes on lightly greased sheet pan about ½-inch apart. Spray tops of dough with pan spray or brush with melted butter. Let rise until puffy (about an hour in a warm area). Heat oil to 375 degrees in a skillet or deep fat fryer. Fry doughnut holes in hot oil until lightly browned on both sides (you might need to hold the doughnuts under the oil with tongs or spatula to cook both sides as they sometimes do not flip over easily). Remove from oil to drain on paper towels. Dip warm doughnuts in icing, then dip in desired topping.


1 cup powdered sugar

2 tablespoons milk or water

1 teaspoon vanilla extract

Mix sugar with milk and vanilla until smooth. If mixture is too thin, add more sugar until desired consistency (if too thick, add more milk or water).

Topping ideas:

Holiday sprinkles, coconut shavings, cereal, mini chocolate chips, etc. Enjoy!

Print Recipe

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