Donuts At Home

So…it’s Saturday morning and your awesome sleep has been interrupted by somebody’s children yelling for donuts. Argh! If you’re like me, you don’t want (or need) to leave the house early on a Saturday morning without at least a 3 business day notice. We have to prepare for these things!

These Donuts at Home are PERFECT for emergencies such as these. You only really need 5 ingredients: a tube of refrigerated biscuit dough, a little oil, confectioner’s sugar, a little milk and some extract. That’s all you need to make those children get off your back!

Here are some tips I have found helpful while making these emergency donuts:

Any biscuit dough will work. No need to break the bank buying a certain brand of biscuits. The bigger, fluffier biscuits don’t work very well with this recipe…neither do the butter flavor. The plain or buttermilk flavor works best.

Any oil used for high temperature cooking will work. I usually use canola or vegetable…whatever I have on hand. 

I don’t always have my regular 2% milk on hand. When I don’t, I have used almond milk, half and half and heavy whipping cream. Heck…I’ve even used coffee creamer when I’ve been really desperate! All of them work. But, my favorite is half and half. The consistency of the glaze is creamy, but not too thick or too thin…it’s juuussst right *in my best Goldilocks voice*

Be creative with the extract! My favorite is almond. But, I have used vanilla (classic), peppermint (perfect for the holidays) and orange (when I’m feeling a little jazzy). 

These are so simple and a crowd pleaser with kids and grown folks. And they are super easy to make! You must add these to your breakfast menu! Also perfect with mimosas and/or coffee spirits. I’m not speaking from experience though…not at all *looks away quickly*

Ingredients

1 tube of plain or buttermilk refrigerated biscuit dough

Vegetable or canola oil 

1 cup of confectioner’s sugar

2 tablespoons of milk, cream or half and half (may need more depending on your climate)

1 teaspoon of extract (your choice of flavor)

Directions: 

Fill a 10 inch skillet with at least a half inch of oil. Turn the burner to medium high. While waiting on the oil to heat, prepare your donuts. Open the tube of biscuits and separate each biscuit. Next, poke a hole in the biscuit and separate the dough to make the hole bigger (it will look crazy, but as it rises, the hole will close a bit). Then, prepare the glaze. Dump the powdered sugar in a bowl and add the milk and extract. Stir with a fork or whisk until all the lumps are gone. The glaze should not be runny. It should coat the back of your spoon and not run right off. Add milk to thin the glaze or more sugar to thicken it, if needed. 

Once the oil is about 350 degrees (with a thermometer or pinch a small piece of dough off of a donut and place it in the oil…if it bubbles and floats, the oil is ready), carefully place the donuts in the oil leaving a little room between each donut. Fry for a few minutes, until one side is golden brown. Then, flip and fry for a few more minutes. Once both sides are golden brown, remove the donuts and place them on a paper towel or rack to drain. Then, dunk them in the glaze and serve. Best eaten hot, in my opinion, but still good at room temperature.