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
Yummo!