Quick Donuts

Ok, so I thought everyone on the planet knew how to make quick donuts out of refrigerator biscuits.  Obviously not.  My husband of 31 years had no idea and just discovered them and are on his list of top requests.  I was working on some blogs on the Babycakes appliances and bought a bunch of different supplies including those cheap refrigerator biscuits, you know, the 10 biscuits in a tube in the refrigerator section that go on sale 2 for $1.  Yeah, those.  So, I had a tube hanging out in the fridge nearing the expiration date so I asked my husband if he would like some donuts.  He didn't believe me that I could make biscuits into donuts and I proved that negative Nellie wrong.  I made donuts just like I used to as a kid in the 1970's except I used to just use cinnamon/sugar blend or powdered sugar.  My husband has to have glazed.  So, for all of you out there who didn't know how to make quick donuts, here are the steps.
You will need a deep fryer set at 350 degrees or a deep pan with vegetable oil about 2" deep with oil also at 350 degrees.

All you need to make the donuts is a tube of regular sized refrigerator biscuits.  I use a tall slender shot glass to cut out the donut centers.

Separate each of the donuts.

Cut out centers with a cutter, or a shot glass like shown in photo, or freeform with a knife.  You will end up with 10 donuts and 10 donut holes.

With the fryer basket in the down position, carefully drop a few donuts and holes into the oil and cook until bottom is golden brown.

With a pair of tongs, flip the donuts on the other side until also golden brown.  Lift basket and shake off excess oil and place donuts on a cooling rack with a piece of waxed paper underneath to catch excess glaze.

Now, you must decide how you want to finish your donuts.  Powdered sugar?  Cinnamon and sugar? Glazed?  If you are going to do powdered sugar or the cinnamon and sugar.  Coat immediately after removing from fryer and it will stick better to the donuts.  Use a paper lunch bag for the sugars for coating by dropping the few donuts in the bag and holding the top and bottom of the bag and shake until evenly coated.  For the glaze, finish cooking all donuts and then make the glaze.  I recommend this glaze recipe:

Vanilla Glaze:

1/4 cup hot melted butter
1 1/3 cups powdered sugar
1 tsp. vanilla extract
2-2 1/2 Tablespoons hot water

In a medium mixing bowl add sugar, butter and vanilla stirring well.  Add 2 tablespoon of water and stir well.  Mixture should be the consistency of a thick syrup.  If it is not that thick, add more water as needed. 

Glaze donuts quickly on one side by dipping into the glaze and remove and place onto cooling rack to set.  This is enough glaze to make a double batch of donuts and holes.  If you want to make your glaze maple flavored, simply substitute the vanilla for maple flavoring but start with 1/2 teaspoon and more if needed. 

If you would like to use frosting, you can use a canned frosting by placing into a medium bowl and microwave for 30 to 40 seconds or until just warm, stir, and dip just like the glaze method.  If you want sprinkles, either sprinkle on the frosted donuts before the frosting sets up or place sprinkles in a bowl and after dipping into the frosting, dip into the sprinkles and then onto the cooling rack to set up.

 

Dip each donut on one side into glaze working quickly.  If glaze starts to get too thick like it is starting to set up, simply put into microwave for about 15-20 seconds at 100% power.

After dipping into the glaze,  place on a wire cooling rack with a piece of waxed paper underneath.  I will make cleanup easier.

And there you go, easy donuts!