This is such an easy recipe (maybe too easy!). I only make these once in a while, but they turn out perfectly every time! Technically they aren’t 100% homemade, with the use of canned biscuits and all, but they’re so good and don’t at all resemble biscuits when you’re done. If you don’t want to take the time to make a glaze, try tossing the warm donuts in a mixture of cinnamon and sugar!
- Canola Oil
- Canned Biscuits (any kind except flaky layers which will absorb too much oil)
Use a small round cookie or biscuit cutter to cut out holes in every biscuit (save them for doughnut hole making!).
Pour oil in a skillet (it only takes about half an inch of oil). Heat oil over medium/high for several minutes. Oil should be hot enough to instantly sear doughnuts when they enter it. Doughnuts will soak up too much oil and end up soggy if oil isn’t hot enough. Pop a doughnut hole in the oil to test it. It should sizzle and bubble around the edges. When oil is ready, add as many doughnuts into your pan as you can. Flip doughnuts over after bottom side has a nice light brown color. Doughnuts should cook up quickly, only about a minute per side. Place cooked doughnuts on a paper towel lined plate.
- 1/8 cup milk
- 1/2 teaspoon vanilla extract
- 1 cups confectioners’ sugar
Combine all ingredients in a small saucepan and warm over low heat. Whisk until well combined. Remove from the heat and dip doughnuts into the glaze.
Place doughnuts on a draining rack (you can improvise with an upside down muffin or mini bundt pan). Let sit for several minutes before serving.