“Homemade” Doughnuts

Will loves doughnuts.  They used to be his go to comfort food; back in our long distance says he would stop at the gas station and grab some Krispy Kreme after dropping me off at the airport. Well those days are behind us!  And now doughnuts have a much happier stigma- they are a go to for our big, delicious, yay-we-got-to-sleep-in Sunday morning breakfasts.

Instead of walking down the street to the gas station or Dunkin Doughnuts we just make them homemade. Well, semi-homemade.

For those of you reading this from Lexington, KY these doughnuts taste like the doughnuts from Spaldings to me.

These are super simple.  Here is what you need:

  • Pilsbury Biscuits (not the flaky layers kind) or off brand equivalent

    What you start with

    What you start with

  • plenty of oil
  • sugar
  • cinnamon if you like

These are pretty great because you usually have everything but the biscuits on hand.  And those biscuits, you can get them pretty cheap sometimes.  

Here’s a tip: When the biscuits are cheap, buy a bunch and freeze them.  Let them set out on the counter overnight to thaw and they’ll work like you had just bought them!

How you do it: 

  1. Punch out a hole in the middle.  You can cut it out with a knife, but I suggest using something like and apple corer if you have one.  Save the cut outs to make doughnut holes with if you like.

    biscuit with the middle cut out.

    biscuit with the middle cut out.

  2. Heat oil in a deep fryer.  A skillet works too if that is all that you have.  We used a skillet the first time that we made these.  You need a good inch of oil in it though.
  3. Once the oil is hot, use tongs to carefully place the dough in there.  I say carefully because I have been bitten by the grease that splashes up if you don’t do it carefully.

    Into the fryer!

    Into the fryer!

  4. When the bottom is looking pretty golden, should only take a minute or so, flip the doughnut so that the other side can cook.  the second side will cook a little faster.  Note: these cook more quickly and evenly in the deep fryer.

    Nice and Golden =)

    Nice and Golden =)

  5. Once they are cooked coat them in sugar, or a cinnamon sugar mixture.  I suggest using normal sugar because the powdered sugar absorbs the oil and just doesn’t look appetizing.

    This is my method of coating the doughnuts in cinnamon-sugar

    This is my method of coating the doughnuts in cinnamon-sugar

  6. Ta Duh! Doughnuts!  Easy Peasy.

    I didn't let any oil drip off before sugaring thses.  I suggest that you let the oil run off first.  It really helps the appearance.

    I didn’t let any oil drip off before sugaring thses. I suggest that you let the oil run off first. It really helps the appearance.

Here is the original picture from pinterest that inspired this Pomeroy staple.

original

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