Easy Doughnuts





Introduction: Easy Doughnuts

Our intern Dana Walcott and her college roommates used to make these for late-night study breaks. She topped them with cinnamon. I've tried them with a pinch of cayenne pepper, unsweetened cocoa, and sugar -- they were a hit. -- Kate Merker, Associate Food Editor, Real Simple

Warm doughnuts on a Saturday morning are right up there with bubble baths and midday naps on the list of life's greatest pleasures. But unless you live next door to a Krispy Kreme, chances are the closest you can get to the classic breakfast snack (while still in your pajamas) is a box of two-day-old pastries from the supermarket. This recipe saves you the hassle of mixing up fresh batter by using refrigerated biscuit dough instead. It also eliminates the need for lengthy rising times. Your only job is cutting holes -- a cinch to do with a small cookie cutter or a shot glass, which leaves you plenty of time for a long soak in the tub.

1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup vegetable oil
1/2 cup sugar
1/4 teaspoon ground cinnamon

Step 1: Cut

Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Step 2: Test

Heat the oil in a medium skillet over medium-low heat. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble.

Step 3: Cook

Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side.

Step 4: Drain

Transfer to a wire rack or paper towel-lined plate to drain.

Step 5: Combine, Toss, Serve

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.



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    My mother has been making these since we were kids. We always loved to roll them in the sugars. We did cinnamon sugar and powdered sugar.

    I'm soooo happy Krispy kreme is now in England, and they have a shop near my house :D :P

    I did this with a Fry Daddy. The problems I ran into is the dough doesn't cook through before the outside is quite brown and is somewhat raw in the middle, yuck! And the taste degrades as the donuts cool. I used to do this years ago for my children with the small biscuits with the same results. The only way to overcome the problems was lots of sugar coating. For the grands I cut larger holes than you have for less dough to cook and it generally works. However this is a cool quick treat saving the expense and a trip to the do-nut shop.

    or by sprinkling very little amounts of water

    you can also test with a piece of bread

    Ok, if you use biscuit dough to make a batch of donuts, then it is not a donut, it is a biscuit covered with sugar.

    I am from a country that doesn't have these refrigerated biscuits (Pillsbury Grands, etc), what substitute can I use?

    Any kind of plain, leavened dough will do - it can use yeast or baking powder. You can find another recipe for dough here.

    Sounds great, I will try this. Also I want to try them glazed my mixing some powdered sugar with water and coat each side after cooking.

    Funny Americans. Could you please show that recipie without your package large refrigerated biscuits? You know, in some countries we don`t get this stuff. Would be much more interesting seeing it made without junk stuff...