Receta Lazy Man's Donuts
Yesterday I posted about low-calorie menu options at
Applebee’s, today I’m going to talk to you about donuts.
By the way – if you haven’t entered for the giveaway for a
at 6PM.
When I was in middle school a friend of mine had an all girl
sleepover for her birthday. I think there were about a dozen of us, which I’m
sure for her parents it was probably a nightmare. The next morning before we
all left to go back home, we made donuts….from a can of biscuits. I’d never
seen that done before and was completely amazed that you could make freaking
donuts at home.
Remember, I was in middle school.
Anyway, I’ve been making them on occasion ever since. I call
them Lazy Man’s Donuts because while they still take a bit of work, they are so
much easier than making donuts completely from scratch.
The recipe below makes 8 donuts and 8 “munchkins” as Dunkin
Donuts calls them. I’ve included ideas for a chocolate icing, glazed, powdered,
and cinnamon sugar donuts. Each will yield enough for two donuts and a few
munchkins, so you’ll need to adjust if you want them all glazed or all with
chocolate icing accordingly.
Lazy Man’s Donuts Recipe
*Makes 8 donuts and 8 munchkins
Ingredients:
Donuts:
1 16.3oz can of 8 Grand Home-style biscuits (DO NOT buy
the layered kind)
Enough canola or vegetable oil for about 2 inch deep
oil for frying.
Glazed:
- 2/3 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- Chocolate Icing:
- 1/3 cup powdered sugar
- 3 ½ teaspoons cocoa powder
- 2 tablespoons melted butter
- ¼ teaspoon vanilla extract
- Powdered:
- 3 tablespoons powdered sugar
- Cinnamon Sugar:
- 2 tablespoons powdered sugar
- ½ teaspoon cinnamon
- Helpful Equipment:
- small brown paper bags
- 1 inch biscuit cutter or sharp pairing knife
- Thermometer for oil
Directions:
Start
by preparing the donuts “toppings”. For the chocolate and glaze icings, mix
them (separately) in two shallow bowls. For cinnamon sugar and powdered,
add them (again separately) to two small brown lunch bags.
Heat
your oil to approx 350 degrees.
While
oil is heating cut the holes in your donuts. Use a 1” diameter cutter or
take a small pairing knife and cut a hole in the center of each biscuit.
Remove the center hole and set aside. TIP: Keep the biscuits in the fridge
and take them out one by one to cut. They are easier to cut – especially
with a knife – if they are cold.
** If you are using a knife, don’t
drag it. Bring the knife up and down, moving in a circle. Repeat two or three
times to fully cut through.
When
oil is ready, take one donut hole and test. The hole should float quickly
and bubble. Donut holes take about one minute each and be sure to flip
them so they brown evenly. When lightly golden brown, remove from oil with
a slotted spoon and place on a paper towel lined plate. You can do several
of these at a time and repeat until done.
When
all donut holes are cooked, fry two donuts at a time in the oil. Flip
halfway through. Donuts take about 2-3 minutes total to cook. Repeat until
done.
Allow
donut holes and donuts to cool completely before glazing or tossing in
sugars. (I didn’t and it makes it hard for stuff to stick.
So what is your favorite kind of
donut? My favorite is Boston Crème.