Make Delicious Donuts At Home In Minutes Using Biscuit Dough

One of my favorite things in the world are fresh doughnuts. When they're still warm and perfectly cakey on the inside there's honestly nothing quite like it. Unfortunately, I rarely get up early enough to actually get fresh doughnuts from local shops, and the time and effort involved in making them at home is something I'm rarely in the mood to deal with. Sadly, I’ve had to put up with a dark life deprived of the warm, soft pillowy goodness that is fresh doughnuts. 

Well, all that's about to change! This recipe for doughnuts is foolproof and beyond easy to make. Start to finish you can literally have some ready to rock in about 10 minutes!

Here's what you'll need:
- Roughly equal parts of cinnamon and sugar
- 1 stick of margarine or butter
- 1 can of biscuit dough
- Vegetable oil

Start by mixing together your cinnamon and sugar into a bowl. Don't go too crazy with the amount but don't skimp either – you want a nice coat of cinnamon-sugar on your doughnuts, trust me.

Next, melt a stick of margarine or butter (margarine if you're being healthy, butter if you want more flavor) in a separate bowl and set aside, next to your cinnamon sugar mix.

Now, pop open that can of biscuits and pop out a hole, either with your hands or a bottle cap. If you have an actual doughnut cutter (i.e. are way fancier than me) then by all means, use that.

As you can see though, you don't need one if you don't have it because the bottle cap works quite well.


Whatever you do, "dough-nut" throw away those little holes that you punched out! Those will get fried up into little balls of deliciousness later, so set 'em aside on one end of your plate.

Next, pour about a half an inch of vegetable oil into a skillet and heat on medium for 6-7 minutes until the oil is good and hot. It has to be hot so that the doughnuts will cook the minute they touch the oil. Putting them in too soon will result in soggy, oily doughnuts.

Fun fact: the hot oil crisps up the outside layer of the doughnut, while the inside steam cooks thanks to the overall heat of the oil which causes the water in the dough to start evaporating. Any food fried properly should only be oily on the very outside (steam/water and oil don't mix so the steam pushes oil outwards). If it's greasy all the way through, it was cooked too long and/or at the wrong temperature.

Now carefully drop your doughnuts into the skillet one at a time. By the time you get them all in, it's time to flip.

It usually takes about a minute per side to cook, just until the outsides are golden brown. 

Pro Tip: Using tongs is perfectly acceptable, but many a doughnut maker has found that using chopsticks actually works more efficiently and does less potential damage to the doughnut. I tell you this because I care.

Remove your doughnuts once golden on both sides and put on a paper towel-lined plate or cooling rack to cool off. If you have multiple batches, fry those now.


As your doughnuts cool it's time to give some TLC to the doughnut holes we saved. You did save them, right? The video below gives more information about the process:


Once everything is cooked and cooled off, it's time to coat them (and maybe eat one plain while nobody's looking, shhh).

Dunk your doughnut into the margarine/butter ...

... and then coat it with the cinnamon sugar mix.

If you are patient enough to wait to devour them, you can even end up with a lovely, Instagram-worthy plate of doughnuts like this one.

Via: Faithtap | Southernplate

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