Many, many years ago when we were pretty newly married and lived in the same state as my sister and brother-in-law, they introduced us to "homemade" doughnuts. We don't make them all the time because they are definitely an indulgence, but we do like to make them every now and then for a special treat.
I always think of autumn as doughnuts and apple cider season, so Saturday when we had some people over for dinner we decided to whip these up for dessert. The best part is they are easy, delicious and so quick. Between eight of us we polished off two dozen in about 90 seconds flat.
Saturday we just did a simple glazed version, but Monday we made them again (because I wanted to take pictures) for our family night treat.
Do you want to know how to make them? Here you go. You will need:
Oil and refrigerated biscuit dough (and stuff for toppings). That's it. I just buy the store brand biscuits. Either homestyle or buttermilk will work.
I just use my electric skillet with an inch to an inch and half of canola oil. I have found that 325 degrees to 350 degrees is the optimal temperature. We liked ours closer to 325 degrees. Just make sure the oil bubbles and the dough floats when you put it into the oil, otherwise you will get oil-logged doughnuts that don't taste that great.
Just dip one side of a glazed or frosted doughnut into a dish of sprinkles. Other options are powdered sugar, cinnamon sugar, chocolate frosting or whatever sounds good to you.
I also decided to try Nutella, although chocolate frosting would work just as well. I just spread it on with a butter knife. The Nutella ones with sprinkles were my boys' favorites.
|Cinnamon sugared doughnut holes.|
|Nutella doughnut with sprinkles|
For Easy Cheater Doughnuts:
- canola oil
- canned biscuit dough
- 1/4 cup heavy cream, half and half or whole milk
- 1 teaspoon vanilla extract (or try maple flavoring--perfect for fall!)
- 2 cups powdered sugar
The guys we made them for could not believe they were just fried biscuit dough. I'm not going to say they are just like Krispy Kreme, but they are a really good (and much cheaper) alternative. Give 'em a try and let me know what you think.
*Sources: I slightly modified Alton Brown's glaze recipe and the doughnut how-to was courtesy of my awesome brother-in-law, Patrick circa 1998.
P.S. Just a few days left of Finding Joy in the Journey. Check out my daily posts on joy for the month of October HERE.