Prepared like a quick bread instead of fussing with yeast, these butterscotch-glazed mini doughnuts have a tender cake-like texture.
Doughnuts: Whisk together 1 cup (250 mL) flour, baking powder, baking soda, salt and cinnamon until blended; set aside.
For easy preparation, use store-bought tube biscuit dough if preferred.
Whisk together milk, vinegar and vanilla in large bowl; let stand for 5 minutes. Whisk in brown sugar and egg until blended. Stir in flour mixture and melted butter until smooth. Stir in remaining flour to make soft dough. Refrigerate dough for 30 minutes.
Roll out dough using rolling pin on floured work surface into 1/2-inch (1 cm) thickness. Cut dough with lightly floured 1-inch (2.5 cm) round cookie cutter; re-rolling scraps once to make 24 doughnut bites. Transfer to parchment paper-lined baking sheet.
Pour enough oil into large saucepan to come 4 inches (10 cm) up side. Heat oil over medium heat to 340°F (175°C). Fry doughnut bites in batches for 2 to 3 minutes per side or until golden brown all over and cooked through. Transfer to paper towel–lined tray with slotted spoon to drain. Cool completely.
Glaze: Melt butterscotch chips and butter in heatproof bowl set over saucepan of simmering water, stirring until smooth. Stir in milk until smooth. Whisk in icing sugar until blended.
As a variation, substitute HERSHEY’S CHIPITS Sea Salt Caramel Chips for HERSHEY’S CHIPITS Butterscotch Chips.
Dip doughnuts in glaze using 2 forks, letting excess drip back into bowl. Transfer to parchment paper–lined baking tray for 10 to 15 minutes or until glaze is set.
Once the glaze is set, sprinkle doughnut bites with icing sugar if desired.