Bill and I have been buying doughnuts, or donuts, at the gas station convenience store. We usually buy a box of day old doughnuts that contains glazed doughnuts, long johns with creme filling, frosted cake doughnuts, and jelly-filled doughnuts about once a week. However, we decided to be more frugal and save a few dollars.
Now Bill and I are not going to give up eating donuts! Instead, I will be making quick donuts for us at home. The donuts are quick because the main ingredient consists of refrigerated, buttermilk biscuit dough. That's right, tubes of ready made dough that fries up into golden brown donuts and donut holes that just beg to be dipped into a fudgy, chocolate glaze.
Alright, the begging for a fudgy, chocolate glaze is an exaggeration, but I LOVE chocolate and everything tastes better when coated in chocolate. Right?
Are you ready to make some biscuits doughnuts and fudgy cocoa chocolate glaze? Okay, here is how I made mine.
Biscuit Donuts - Yield 20 donuts
- 2 - 7.5 oz tubes of buttermilk biscuits
- canola oil
- small amount of flour
- 1M piping tip
- candy/frying thermometer
- Open the two tubes of biscuits.
- Separate the biscuits.
- Dip the wide end of a 1M decorating tip into a small amount of flour and then cut a hole in the center of each biscuit. Reapply flour as necessary to keep dough from sticking in tip. A bottle cap can be used to cut the holes, too.
|The wide end of a 1M tip is a great donut hole cutter. However, a bottle cap can be used, too.|
- Pour two inches of canola oil into a two quart pan and heat to 350 degrees Fahrenheit. I use a two quart pan and cook smaller batches to use less oil, but you can cook larger batches by using a four quart pan with two inches of oil.
- Carefully drop three to four donuts into the hot oil and fry for about thirty seconds, or until golden brown.
|Fry at 350 degrees Fahrenheit for about 30 seconds and flip.|
- Flip the donuts and fry the other side of the donuts for about thirty seconds, or until golden brown.
- Remove with a slotted spoon and place onto several layers of paper towel to drain.
- Repeat until all of the doughnuts are fried.
- Use the same procedure to fry the donut holes, but fry 8-10 holes at one time.
|Donuts and holes cooling on layered paper towels. Glazing the donuts is the next step.|
Fudgy Cocoa Chocolate Glaze
- 1/3 cup butter
- 2 cups powdered sugar
- 3 Tbsps. baking cocoa
- 2-3 Tbsps. hot water
- Heat butter in a saucepan until melted.
- Stir in powdered sugar and cocoa with a whisk. It will clump up, but that is okay.
|Powdered sugar and cocoa.|
|The finished glaze!|
- Whisk in the hot water, one tablespoon at a time, until the glaze has a smooth consistency between that of honey and syrup.
- Using your hand, dip one side of each donut into the glaze
- Place the donut, glazed side up, onto a cooling rack that is over a sheet of waxed paper.
- Repeat until all of the donuts are glazed.
|Hand-dipped glazed biscuit donuts are ready to eat.|
- The glaze will begin to set immediately and can be carefully handled in about forty-five minutes.
- I am not patient enough to try and dip donut holes. Instead, I dropped them into the glaze and used a tablespoon to coat them with the glaze. Bill and I then ate the holes out of the pan. If you have more self-control, you can spread them out on a sheet of waxed paper and let the glaze set up.
Enjoy eating your quick, biscuit donuts!