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Donuts

What else is there to say? Who does not like a warm glazed donut? I have not bought a donut from a grocery story or bakery for years. I love them but know how bad they are for me so I do have some self control in the donut department, expect when it comes to making my own. I mean, they are just sitting there, staring at me. I have to cave. Now, I don’t proclaim these to be any better, or any worse for that matter than a store bought donut, in fact you may argue that these really are not donuts, but just knocks off. That’s okay, I think once you try these you won’t complain. I did pull this idea off the internet because it just seemed too good to be true, but its not. Don’t like glaze, add some cinnamon sugar. That is what I did with the holes. Yum!

Semi- Home made Donuts – Serves 8(if you only have 1) donuts

1 can of Grands biscuits ( I used the honey and butter flavor), oil for frying, cinnamon sugar or a powdered sugar glaze. Recipe below.

Separate biscuits so you have 8 biscuits laying in front of you. Cut out a circle in the middle of each biscuit, so it looks like a donut. I used the top of my maple syrup bottle. Separate your holes from the donuts. The holes may look small, but trust me, they will get bigger once you fry them up.

Heat your oil in a deep frying pan, one that has a lid.  I used about 2 C of oil until it came up about half way in the pan. Here is the tricky part, heating your oil. I have an electric stove so for me 2-3 was my setting, or low for most. If you oil is to hot, your donuts won’t get done in the middle and if its too cool, they won’t get crispy on the outside and moist inside so you may have to try one out first. Make sure your oil is hot before adding your biscuits. Add one to two biscuits at a time. They will grow and you don’t want them to touch. Put on your lid and watch them get brown on the bottom side. For me, it took about 45 seconds on each side. Once you see it starts getting brown in the middle, carefully flip biscuit over and brown the other side. Once done, cool on a wire rack with wax paper underneath for a minute before glazing or sugaring. Eat right away! (Like that wasn’t obvious)

Powdered Sugar Glaze – 1 1/2 C powdered sugar, 2 tsp. vanilla, and 4-5 TB of milk. Mix well until smooth. You want this glaze to be a little thinner than usual, so don’t be afraid of the milk.

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