Tired of waiting around for the donut shop around the corner to put out their festive Halloween donuts? If you’re like me you need that fall donut fix year round, especially on cold cloudy Sunday or on a hot sunny July morning. This copycat recipe is a quick and easy way to have a fluffy as a cloud donut without all the fuss of waiting for yeast to activate and dough to rise. Using store bought biscuit dough and melting chocolate, these donuts have top billing!

Before the recipe, let’s look at items needed:

  • Biscuit dough (Store bought in a tube. While you may not find it classy, it gets the job done. I would say stick with the Homestyle and avoid any other style of biscuit)
  • Pumpkin spice Meltable and Black Meltable ( I use the meltables for the icing instead of traditional glaze because they have a tougher exterior when adding the sprinkles and you don’t have to worry about creating a smooth glaze. It also lets the donut keep its structure.
  • Festive sprinkles or colored sugar (You can purchase many of these during the Halloween season or order some offline. Many of the colored sugars are available year round wherever you get baking supplies at.
  • Oil (We are deep frying these to perfection. I would use canola oil, peanut oil or avocado oil to fry these donuts in. These oils have a high smoke point meaning we can get them very hot before they burn or smoke. When frying, keep the oil between 330° and 350°. No higher or lower. Too high and it will sear the donut making it greasy and keeping the inside raw.
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  • 1 can Biscuit Dough

  • 12 oz Pumpkin Spice Meltable

  • 12 oz Black Meltable

  • Sprinkles and color sugar

  • Canola, Peanut or Avocado Oil


  • Open the can of biscuits and pat them down just a little. Don’t flatten them. Using a biscuit cutter or bottle cap, create the donut hole. Don’t throw those away! Fry them later!
  • Preheat your oil between 330° and 350°. I use a candy thermometer to get a good reading.
  • Fry the donuts about 1 minute per side or till they have a golden brown color. We want to make sure we don’t cook the outside too fast keeping the inside raw. I used chop sticks to help flip the donuts. When cooked, rest them on a rack to cool and let the donuts drip any remaining oil off.
  • Melt the coating chocolate per the instructions. Make sure the donuts are cool enough to dip the donuts in. If the donuts are too hot, the glaze will run off.
  • Once you dip the donuts in the glaze immediately dip in the sprinkles or sugar and let it rest to harden.
  • Do this for all the remaining biscuit dough, but make sure the oil comes back up to temperature as when you add the dough it will bring the temperature down.
  • You can store these donuts in a container for a bout 2-3 days.

Enjoy! Have questions? Let me know!

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