Easy Doughnuts
Intro: 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.
Ingredients:
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
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.
Ingredients:
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.
70 Comments
ecsaul23 10 years ago
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.
Demonmilkman 12 years ago
onemoroni1 12 years ago
fbandong 13 years ago
tigerbomb8 13 years ago
jupeter5 13 years ago
khalilullah_kuk 13 years ago
canida 13 years ago
FlaScubaMan 13 years ago
SammyFM 14 years ago
ishabobisha 14 years ago
LilLaTLuv 14 years ago
Just a suggestion! I'd really like to know how to do doughnuts from scratch myself, so I sympathize with SammyFM. But this recipe is awesome, can't wait to try it, maybe with some homemade chocolate sauce drizzled on top...
(https://www.instructables.com/id/Teh_Awesome_Chocolate_Sauce/) for the chocolate sauce I have in mind...
Luv ya,
Tashi :)
canida 13 years ago
There's a time and a place for both the long version and the super-speedy easy shortcut version!
LilLaTLuv 13 years ago
imnickjames13 14 years ago
Fenris The bbw 15 years ago
rawknexstuff 14 years ago
volquete 15 years ago
Fenris The bbw 15 years ago
volquete 15 years ago