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.