Posts
1/2 cup sugar
1/2 tsp ground cinnamon
4 cups canola oil
1 can (16.3 oz) large refrigerated biscuits (we used Pillsbury Grands!)
1/2 cup strawberry jelly or jam
Recipe Preparation
1. In a bowl, combine the sugar and cinnamon; set aside.
2. Heat the oil in a 10-in. skillet over medium-low heat. While the oil is heating, form the doughnuts. Separate dough into 8 biscuits and flatten them into 31⁄4-in. rounds. Using a 11⁄2-in. round cookie cutter, cut 3 circles from each round. With sharp knife, slice horizontally (parallel to cutting board) through centers—do not cut all the way through—and open like a book. Spoon 1⁄4 tsp jelly onto one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the dough’s edge.
3. Working in batches, fry holes until golden brown, about 1 to 11⁄2 minutes per side; transfer to a paper towel–lined plate. While doughnuts are still warm, toss them in the cinnamon-sugar mixture. Serve warm or at room temperature.
For full-size cinnamon-sugar doughnuts: Using a 1-in. round cookie cutter, cut out center of each biscuit (reserve the center dough for “holes”). Fry doughnuts and holes, then coat with cinnamon-sugar.
For chocolate-glazed doughnuts: Omit the cinnamon-sugar mixture, and, in a medium bowl, stir together 1 cup confectioners’ sugar, 1/4 cup unsweetened cocoa powder, 3 Tbsp melted butter and 2 to 3 Tbsp water until smooth. After frying, dip top half of doughnuts in glaze; refrigerate until set. Serve at room temperature.
For full-size jelly doughnuts: Use 1 can buttermilk biscuits and slice centers of biscuits as directed. Fill each with 1 tsp jelly; pinch edges to seal. Fry and coat in cinnamon-sugar.
1/2 tsp ground cinnamon
4 cups canola oil
1 can (16.3 oz) large refrigerated biscuits (we used Pillsbury Grands!)
1/2 cup strawberry jelly or jam
Recipe Preparation
1. In a bowl, combine the sugar and cinnamon; set aside.
2. Heat the oil in a 10-in. skillet over medium-low heat. While the oil is heating, form the doughnuts. Separate dough into 8 biscuits and flatten them into 31⁄4-in. rounds. Using a 11⁄2-in. round cookie cutter, cut 3 circles from each round. With sharp knife, slice horizontally (parallel to cutting board) through centers—do not cut all the way through—and open like a book. Spoon 1⁄4 tsp jelly onto one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the dough’s edge.
3. Working in batches, fry holes until golden brown, about 1 to 11⁄2 minutes per side; transfer to a paper towel–lined plate. While doughnuts are still warm, toss them in the cinnamon-sugar mixture. Serve warm or at room temperature.
For full-size cinnamon-sugar doughnuts: Using a 1-in. round cookie cutter, cut out center of each biscuit (reserve the center dough for “holes”). Fry doughnuts and holes, then coat with cinnamon-sugar.
For chocolate-glazed doughnuts: Omit the cinnamon-sugar mixture, and, in a medium bowl, stir together 1 cup confectioners’ sugar, 1/4 cup unsweetened cocoa powder, 3 Tbsp melted butter and 2 to 3 Tbsp water until smooth. After frying, dip top half of doughnuts in glaze; refrigerate until set. Serve at room temperature.
For full-size jelly doughnuts: Use 1 can buttermilk biscuits and slice centers of biscuits as directed. Fill each with 1 tsp jelly; pinch edges to seal. Fry and coat in cinnamon-sugar.
No comments:
Post a Comment