Doughnuts, Simple

Heather says:

I feel almost dirty for posting this. Do you ever get a craving for funnel cakes and the fair is months away? Or do you ever break all your own advice and wander through the grocery store while your belly rumbles? Well, that’s what happened tonight. Apparently I’m in denial that I’m running a 5k tomorrow or perhaps I’m carb loading. Yes, that must be it, carb loading.

Powdered Doughnuts
Powdered Doughnuts

These are hands down the most simple powdered doughnuts on the planet. Oh, don’t even bother to get intimidated, there are all of three ingredients.

  • Refrigerated biscuits
  • Powdered Sugar
  • Vegetable oil*

In a heavy skillet or frying pan, heat an inch of oil to about 325F. It doesn’t have to be spot on. This part is boring and takes a ridiculously long time, so entertain yourself, however you can. I recommend reading through our archives. Entertaining and educational, it’s win-win I say.

The cheaper the better.
The cheaper the better.

After you’ve bored yourself silly and the oil is somewhere around the 300F mark, pop open the tube of biscuits. Dig through your kitchen cupboards or tool drawers and find something round. I swiped the cap from a martini shaker. There are no silly rules about whether you should only press or twist. Just make a hole and save the dough. You’ll want the doughnut holes, too. Throwing them away would be sacrilege. Seriously.

Poke a hole in each biscuit.
Poke a hole in each biscuit.

Now that the oil is hot, add a doughnut. It’ll sink to the bottom, then float.

Time to fry the donuts
Time to fry the donuts

After a minute, flip it over.

Flip it over to blot the other side.
Flip it over to blot the other side.

After another minute place it on a paper towel to drain.

Sprinkle with powdered sugar and serve.

*Don’t throw away the cooking oil. Strain it through cheese cloth or a fine mesh filter and store in a sealed container until next time. Keep your oil in a cool dry place and it will be good up to 3 months. If a burnt flavor or an off odor develops, discard and use fresh oil. Heavily seasoned foods will affect the flavor of your oil. Consider keeping separate oil different uses. This goes double, no triple for frying fish.

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25 thoughts on “Doughnuts, Simple”

    • A simple yeast dough works well for homemade donuts if you want something more authentic, but these are ridiculously good. So, if you're just looking for something quick, bad for you, and awesome. You're set 😉

      Reply
  1. Pingback: Good Blog Citizenship the Lazy Way — Linda Sellers
  2. Salvage that oil! Simply peel and fry a cubed raw potato in the oil to remove odours! Discard the potato unless you like strange flavoured fries. Repeat if necessary.

    Reply
  3. I’ve used this recipe since the second grade i can’t believe i found it here. To all it truly is quick and easy (try using cinnamon rolls, it’s even better.) kids love it…

    Reply
  4. We made these last night…I think we got too excited and got the oil too hot, so they didn’t fry correctly, really, but ohhhhhh how delicious they still were… 😀

    And I can’t believe I’m admitting that we had extras, but what would you suggest is the best way to store these? I waited until they were cool much later and put them in a ziploc bag, and um….they’re scary lookin’ now…. 😀

    Reply
    • my guys think they are only good while hot and fresh. If we have left-overs (yeah, right. I have 5 big-eatin' men here: 2 teens, 3 adults), we save them up with bread scraps for bread pudding. Now THAT is something else so yummy, comforting and delish!

      Reply
  5. It’s too late, Becca. It’s like a siren’s call. Now, whenever you enter the grocery store the biscuits will be calling. Behhhh-ca! Behhhhh-ca!
    Heed the call of the biscuits, before it’s too late.

    Reply
  6. I have never had a home-made doughnut and I must say that I am going to completely forget that this recipe is sitting on here underneath the beautiful photo of the doughnut. Nope….I’m off to the gym!

    Reply
  7. Funnel cakes, mmmmm….I’ve actually made them a couple times and they were easier than I’d thought.

    Thanks for that last warning about the oil, though. Now you’ve got me thinking of fresh, warm, fish-flavored doughnuts. *hurl*

    😉
    TBG

    Reply
  8. You absolutely could. I’d refrigerate the dough just a little, so it’s good and cold before dropping it into the oil. Until yesterday I hadn’t purchased refrigerated dough in a long time, but it was on sale and I’d wanted an excuse to make these for the kids.

    Reply
  9. I know it probably sounds silly, but could I use homemade biscuit dough, or would I be better off using a “real” doughnut recipe?
    These look so good, but I am trying to stick to my budget. I have everything at home to make biscuits… but no refrigerated biscuit dough!

    Reply

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