Food & DrinkNovember 10, 2011 at 6:00 am

Home Ec: Donut Making 101

Forget yeast, kneading and industrial–size fryers. The secret to making airy, golden donuts is a can of biscuit dough.
*Makes 8 donuts with their respective donut holes
1 can of buttermilk biscuit dough (like Pillsbury)
1 quart peanut oil or canola oil
1/4 cup white sugar (optional)
2 tsp. cinnamon (optional)

How to make the easiest donuts in the world:

1. In a large pot, heat up oil to 350° F.  If your collection of dusty kitchen appliances doesn’t include an infrared thermometer, carefully flick a drop of water into the oil. If the water disappears immediately, the oil is hot enough. While the oil heats up, mix the cinnamon with the sugar in a shallow bowl.

2. Pop the can of biscuits open and separate them onto a cutting board. Use a 1.5 inch cookie–cutter to cut out the center of each biscuit. If you don’t have a cookie–cutter, your standard shot glass is a fine alternative. 

3. Gently drop a donut into the oil. Fry until golden (about 45 seconds) and then flip using tongs or a spatula to fry the other side. Repeat with all the donuts and donut holes.

4. Remove the donut from the oil and onto some paper towels. When they’re cool enough to handle, roll the donuts and donut holes in the cinnamon sugar.


Now go and impress your friends with your newly acquired baking skillz.

—Isabel Oliveres

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