Get ready to meet your new obsession: the Bonut! This genius creation found at Biscuit Love in Nashville, Tennessee, takes the best parts of a fluffy biscuit and a perfectly fried donut hole, blending them into one irresistible, bite-sized treat that’s ready in a flash.
What’s the secret? It’s simply biscuit dough, quickly fried to golden perfection, meaning no yeast, no fuss, and no long waits. You’ll be amazed at how easily these little gems transform from everyday ingredients into a warm, crispy-on-the-outside, soft-on-the-inside delight.
If you’re looking for an easy breakfast idea, a fun afternoon snack, or an impromptu dessert, these bonuts are your year-round answer to instant happiness.
For more donut twists, try our Homemade Biscuit Donuts and our Mini Donut Muffins.
Why we think you’ll love it:
- Bite-sized. They’re the perfect size for snacking and sharing.
- Quick. No yeast means these don’t need time to rise and can be made in under 30 minutes.
- Pantry staples. No need for fancy equipment or ingredients, make delicious treats with items you most likely already have.
Bonut Ingredients
Dough
- ¼ cup granulated sugar
- ¼ cup 2% milk
- ¼ cup buttermilk– or use a Buttermilk Substitute
- 3 tablespoons butter, melted
- 1¼ cups all-purpose flour– How to Measure Flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- oil for frying– Use a neutral-flavored oil with a high smoke point, such as canola oil, vegetable oil, or peanut oil.
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 tablespoon cinnamon– or another spice like Pumpkin Pie Spice
- Glaze
- 1 cup powdered sugar, sifted– Measure the powdered sugar, then sift to remove any lumps.
- 1½ tablespoons milk
- ½ teaspoon vanilla extract
How to Make Bonuts
- BEAT. In a large bowl, beat the sugar, milk, buttermilk, and melted butter until smooth.
- MIX. In a medium bowl, mix the flour, baking powder, and salt; add to the wet ingredients and mix until just combined (dough will be sticky).
- FRY. In a deep skillet, heat 1 inch of oil to 350°F. Using a small cookie scoop, scoop out a heaping scoop of dough. Drop a few scoops at a time into the oil and fry until golden brown (3-5 minutes on each side). Place dough balls onto a plate lined with paper towels.
- COAT. Finally, while warm, roll bonuts into cinnamon and sugar or glaze. Serve warm.
Kristyn’s Recipe Tips
- Do not over-mix the dough as it can cause the bonuts to become chewy instead of being light and fluffy.
- Fry in batches; overcrowding can cause the oil temperature to drop too low.
- Coat them while still warm; the warmth helps the topping adhere and set beautifully.
- Differing coatings. You can coat them with cinnamon sugar, sweet glaze, confectioners’ sugar, or even add a cream filling.
Bonuts Recipe
Ingredients
Dough
- ¼ cup granulated sugar
- ¼ cup 2% milk
- ¼ cup buttermilk
- 3 tablespoons butter, melted
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- oil for frying
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Glaze
- 1 cup powdered sugar, sifted
- 1½ tablespoons milk
- ½ teaspoon vanilla
Instructions
- In a large bowl, beat sugar, milk, buttermilk and melted butter until smooth.
- In a medium bowl, mix together flour, baking powder and salt. Add to the wet ingredients and mix until just combined (dough will be sticky).
- In a deep skillet, heat 1 inch of oil to 350°F. Using a small cookie scoop, scoop out a heaping scoop of dough. Drop, a few scoops at a time, into the oil and fry until golden brown (3-5 minutes on each side). Place dough balls onto a paper towel-lined plate.
- While warm, roll bonuts into cinnamon sugar or into glaze. Serve warm.
Notes
- Do not overmix the dough as it can cause the bonuts to become chewy instead of being light and fluffy.
- Fry in batches; overcrowding can cause the oil temperature to drop too low.
- Coat them while still warm; the warmth helps the topping adhere and set beautifully.
- You can coat them with cinnamon sugar, sweet glaze, powdered sugar, or even pipe in a cream filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Use a narrow piping tip to squeeze in 1/2 to 1 tablespoon of filling into each bonut. Try using classic pastry cream, Lemon Curd, chocolate cream, and custard.
To reheat, for 10-20 seconds in the microwave.
Store plain, glazed, or sugared bonuts in an airtight container at room temperature for 1-2 days, or in the freezer for 1-2 months, but if they are filled, then refrigerate them for 3-4 days.
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