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Easy Donuts



Joe introduced me to these, and Paula Deen has a recipe for them on Food Network. So I am jumping to the conclusion that they are popular in the South... :)
Here's how we made ours.
Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp.
Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used.
Glaze:
1/2 cup powdered sugar
1 Tbsp milk (add more to thin as necessary)
Whisk together, set aside.




Chocolate Glaze:
1/2 cup powdered sugar
2 Tbsp cocoa powder
1 Tbsp milk (add more to thin as necessary)
Whisk together, set aside.



Cinnamon Sugar Coating:
1/2 cup powdered sugar
2 Tbsp Cinnamon
Whisk together in a dish with a lid or a paper bag, set aside.



Peanut Butter Chocolate Glaze:
1/2 cup powdered sugar
2 Tbsp cocoa powder
1 Tbsp milk
2 Tbsp peanut butter
Whisk together, set aside. You might need extra milk to thin out the peanut butter more.



Open a can of dough and make a hole in the middle of a biscuit with your finger, pulling apart until the hole is about 1 inch or larger. Smaller holes will close up more as the doughnut cooks.
Place about 6 biscuits in the heated oil. Cook until golden on one side, then carefully turn to cook until golden on the other side.
Drain on a rack over paper towels for about 30 seconds, then dip in glaze while still warm. To coat with cinnamon sugar, put the lid over the dish and shake it up, or close the paper bag and shake that up. For the peanut butter glaze - you'll prefer cooler donuts for that one because the butter is too oily to stick to the warm donuts. Top with sprinkles or nuts while the glaze is still sticky.
That's it! Have fun making these quick donuts!

Comments

Chels said…
Thank you for posting!! I hope to try them soon!
Amy said…
Some may argue about whether or not we "really" live in the South, but I feel very southern today, because I've had these!
Yummo!
Chels said…
Can of what dough??! I'm not a canned dough expert, except canned Pillsbury croissants.
beth said…
Sorry - it's a can of refrigerated biscuit dough. The kind that are just round discs you lay out on the pan. I know they have lots of different canned dough nowdays.
Amy said…
The oil temperature is important for this recipe. I made these at the beach house last week and they were yummy, but I tried them at home tonight and I got the oil too hot. Four of the donuts burnt very quickly, but were cooked all the way through. The other four (I turned the oil down a bit but still too hot) browned quickly so I took them out before they burnt, but then they weren't cooked all the way through. I'm going to pay more attention to the oil temp next time.
Chels said…
Good to know Am. Beth already told me biscuit dough but could you please specify the details of what you used??! I don't want to try making them until I have the right stuff. I bought Western Family cheap dough and I'm pretty sure they'll flop.
Amy said…
I used pillsbury grands, but if I were you I'd try the WF cheap ones.. I bet they will work fine.
Sandra said…
My kids love these. I grew up with my mom making these for us. I'll take a cake decorators bag and fill it with jelly. Then I'll fry the biscuits whole and then stick a steak knife in the side to make a hole and put the bag tip in and squirt some jelly in and then dip it in confectionary sugar.

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