Thursday, July 12, 2012

Fast, Cheap, & Easy Dipping Donuts



My boyfriend loves donuts and had been asking me to make him some for a while now. After poking around on Pinterest, I was reminded of a really easy recipe for magically turning canned biscuits into quick donuts. If you have ever been to an Asian buffet in the US, you have likely tried them before - plain biscuit dough dropped into hot oil, and coated liberally with cinnamon sugar.

They don't taste exactly like "real" donuts, but they are really quite addictive just the same and they are dead easy to make. You don't even need a deep fryer or any other special equipment to make them!  A simple deep saucepan and a slotted spoon will do just fine.

Since my boyfriend isn't a huge fan of cinnamon sugar donuts, I decided to make a chocolate glaze to dip the donuts into instead. The glaze was a big hit and will be my go-to recipe for dipping donuts in the future.  I tried a version I found on Food Network.com from Paula Deen. 

Easy Chocolate Dipped Biscuit Donuts (adapted slightly from a recipe by Paula Deen)

2-4 cans refrigerated biscuit dough (I used Pillsbury buttermilk biscuits), as many as you feel like making
oil, for deep frying

for the chocolate glaze:
1/4 cup unsweetened cocoa powder (I used Dark chocolate cocoa powder)
1 cup powdered sugar
3 Tbsp milk
colored sprinkles

Fill a deep medium-sized saucepan about halfway with cooking oil (or use a deep fryer), approximately 2 inches deep. Heat the oil to 350 F (check using a candy thermometer or until you can drop in a small piece of dough and it sizzles and starts to brown right away).

While the oil is heating, whisk together the glaze ingredients in a small bowl. Set out a clean plate to set your dipped donuts on, as well as a plate lined with paper towels or a clean paper grocery bag for draining. You will also need a slotted spoon handy to scoop out the donuts from the oil.

Drop a few canned biscuits carefully into the hot oil and let cook until golden on both sides, flipping over the dough with a slotted spoon to make sure both sides cook evenly. They brown really fast, so don't go wandering off to fix yourself some coffee or something.

Remove donuts with a slotted spoon to drain on paper towel lined plates. Repeat with remaining dough. Tip: You can drop the biscuits in whole, or use your fingers to pull them into the more familiar ring shape of a traditional donut. Tear the dough into smaller pieces to make "donut hole" shapes instead.

Once the donuts have cooled slightly, dip them into the glaze, then set onto a clean plate and decorate with colored sprinkles. Eat while still slightly warm.

**Note: These don't keep well beyond the first day, but usually they get gobbled up fast enough that there are no leftovers. Extra glaze can be chilled for a few days in the fridge.

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