Super Easy “Homemade” Doughnuts

If you are following me on instagram you’ve probably seen by now that I’m kind of obsessed with doughnuts (donuts?).  I blame @pinksuedeshoe and her #saturdaysarefordoughnuts hashtag.  Her beautiful pictures pop up every Saturday and I can’t help but crave them all week long!

If you are a fellow doughnut obsessee, check out this. I know. It’s glorious.

So anyway, this is my homemade doughnut “recipe” (two ingredients here, people) for simple, homemade doughnuts right from your own kitchen! On mornings when you just can’t manage even a quick pj run to the local doughnut shop- this will help.  I hope. 😉

This is my favorite “homemade” doughnut recipe. I’ve tried the real deal from scratch versions and something about me and yeast just do.not. mix. Maybe it’s because I don’t have the patience or I haven’t followed the steps in the recipes to a T, but I’ve been disappointed every time.

These? They hold up their “doughnut” end of the bargain. The flaky layers of the grands biscuit produces a similarly textured doughnut when fried (not cake like at all) that’s light and fluffy like the real thing. My favorite way to have them is rolled in super fine sugar but it’s still fun for the girls and I to decorate and top them with different things. A close second would have to be a vanilla/milk/powdered sugar glaze. Divine!

Ingredients:

1 tube Flaky Layers Pillsbury Grands Buttermilk Biscuits

Vegetable Oil (enough to get about an inch or so in the bottom of a large sauce pan)

Toppings!

-chocolate syrup

-super fine sugar (you could mix in some cinnamon to this, too)

-sprinkles

-vanilla glaze made by mixing about a cup of powdered sugar with a teaspoon or two of vanilla and a tablespoon or so of milk. Adjust to your desired consistency.

Pop your biscuits open and use something round to cut a hole out of each one. Save those little rounds to make into munchkins! Yum. Seriously. I use the end of a frosting bag coupler but you could use a bottle cap, cookies cutter, shot glass… anything you have lying around.

Heat up your veggie oil to about medium high heat. You can test oil for ready-ness by dipping the end of a wooden spoon into the oil. If little bubbles gently appear, the oil is hot enough. If you hear sizzling right away it’s too hot. And if bubbles don’t form quickly it’s not hot enough yet. Fry four biscuits at a time for about a minute or so on each side. You want a golden brown color to ensure the dough is baked all the way through, but don’t let them get too dark.

I use this handy dandy pasta drainer thing to get the doughnuts out of the oil. You could just a use a fork tough, carefully lifting each one out and letting them drained on a paper towel lined cookie rack.

Let them cool and drain for a couple minutes while you enjoy some coffee. 😀 Then, simply top and enjoy! They really are that simple.

These are best eaten right away, or soonish after making them…ya know, just incase you need an excuse for eating 2. Or 5.

And for all you lovelies wishing to save the recipe on pinterest: