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Saturday, February 9, 2013

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 $25 gift card to Applebee’s, CLICK HERE and go enter! The giveaway ends tomorrow 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

-          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.

-          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

-          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


  1. 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.

  1. Heat your oil to approx 350 degrees.
  1. 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. 

  1. 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.

  1. 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.

  1. 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.

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