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Sugar Donuts

Posted by Denise on February 11, 2011

sugar_donuts

Even though these donuts are made from ready-made biscuits, they taste like donuts.

 

Hot sugared donuts made fresh in your own kitchen using unusual but easy to find ingredients, can you say “Mmmmmmm”?  These donuts are so good everyone will think you fussed for hours, but you will want to make them frequently because they are so simple.

Mom made these for us when we were growing up and we were always excited when she did. When I told my husband and son that I wanted to make donuts and we needed to pick up some canned biscuits, they looked at me with concern (this from guys who will eat almost anything, once). I kept assuring them that the donuts are great and do not taste like biscuits. Well, I went ahead and made the donuts even though they tried to gently tell me that it didn’t sound good and they had their doubts about my memory of the ingredients, because I knew that as soon as they tasted one, my men would be hooked.

Like Mom, you could skip the part where you make holes in the center of the donut and use your finger to poke a hole in the center of each biscuit, making an opening so the donuts cook through evenly. I prefer to make donut holes because we like to eat them. What to use to punch a clean hole in a small enough diameter? I looked around my kitchen and was at a loss until I thought of the apple corer. I recently got one that opens up after you core the apple so you can get the core out. I was always frustrated when it took more time to wrestle the core out of the corer than it took to core the apple. You will see it in the photos below. It is available at  http://www.williams-sonoma.com/products/cuisipro-apple-corer/?pkey=cfruit-vegetable-tools%7Cctlfvtfru  (I do not get anything by listing this webpage but the satisfaction that I am saving you some frustration in looking for it!).  You can also use the cap to a soda bottle.

I use as little oil in the pan as possible since we don’t fry very often and I hate to waste a bunch of it.  It needs to be at about 1-1/2 inches deep to allow the donuts to barely float. If they touch the bottom of the pan, the donuts will brown too quickly on that side. We rely on our Lodge or Wagner cast iron skillets for this kind of cooking since they are heavy and heat well. You can use a fryer for these donuts, too.

Make sure you find a cute young person to help you. I enlisted our son for the sugar shaking, which he enjoyed very much, but my big pay-off was when both guys took their first bite of hot donut.

Andy picked a donut up and hesitated before taking a bite.

is it good? 

 

Then bit into it.

 

love the donut 

 

Then his face lit up with a big smile when he experienced pure fresh donut flavor that magically does not taste like biscuits at all. I’m sure you and your family will have the same look when you try these.

You can change the favor by adding ½ teaspoon cinnamon to the sugar and giving the bag a couple of shakes before adding any of the freshly cooked donuts.

 

 

 

Sugared Donuts

8 servings, but in reality is good for 2 donuts each for 4 people

 

 

sugar donuts ingredients

 

Three ingredients, four if you use cinnamon!

 

Ingredients:

1     Can of 8 plain biscuits (not the flaky or layered ones, just plain)

2/3  Cup plain white sugar

          Small paper bag for shaking the sugar

2      inches deep oil in a heavy skillet or pan for frying the donuts

½     teaspoon cinnamon (optional)

 

                             

Instructions:

1.      Pour the oil in a heavy skillet or pan to about 1-1/2 inches deep. Heat the oil on medium high.

2.      Open the can of biscuits and lay them out on a plate or flat surface. Using your finger, apple corer or other small cutter, make a hole in the center of the biscuit. See, it looks like a donut already!

cutting donut holes 1 

 

 

cutting donut holes 2 

  

cutting donut holes 3

  

donuts waiting to be cooked

 

 

3.      Test the oil by putting one of the donut holes into the pan to see if it starts to cook immediately. If it bubbles right away the oil is ready. Do not let the oil get so hot that it starts to smoke. You want it just hot enough that the donuts cook fairly quickly to keep them from absorbing very much oil, but not so hot that they burn.

 

 testing oil

 

4.      Put the donuts into the oil two or three at a time. You want to cook them in batches so the oil does not cool down too much and so that you can keep up with flipping and removing them. They cook quite fast! Let them get lightly brown on one side, then flip them to cook the other side. The donut holes cook especially fast and will need to be flipped, then removed very soon. Be very careful to avoid splashing the hot oil. Lower the donuts carefully into the oil and take care when turning them over.

cooking donuts 

 

donuts draining

 

5.      Pour sugar (and cinnamon if you are using it) into a small paper bag. Shake to mix then wait for the donuts.

6.      Once the donuts are cooked, place them on a pad of paper towels to drain them somewhat, then pop them, a couple at a time, into the paper bag and shake to coat each one. Do this while they are still hot so that the sugar sticks to the donuts.

 

 

 

sugar donuts on plate


 

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