This is a definite, use what you have recipe. I started doing this from time to time after watching a Paula Deen show. In hers she just made donuts out of the biscuits by cutting a hole in the middle and then fried them. I like donut holes because they serve a wider range of fun necessities!
First of all, kids. My oldest loves it when I make things "her size" and is more apt to help me in the kitchen.
Second, entertaining. This is a fun thing to do for a quick dessert for guests. You can serve them glazed or as I intend to, with a chocolate fondue that they can dip them in. **If you do the fondue thing, still glaze them.**
First is the biscuits. Yes, biscuits. These are regular store bought biscuit dough. I like Pillsbury Grands because I think they cook up best in the oven. That means I always have them on hand. If you like another store bought biscuit dough then by all means use it. I cannot say that one works better. Here is when it is totally all up to you. You can do as I mentioned earlier and just cut a hole out of the center and fry up large donuts or you can find a small biscuit cutter or donut hole maker...or in my case, a child's medicine cup, and make small circles out of the dough.
You need to get your oil hot. I used veg oil in my cast iron dutch oven and heated the oil on med-high heat. Then I let it stay on med heat once I get frying. I do not use a gauge to determine the temp. I just look for little bubble and then I test one.
These guys fry up quickly! Seconds! So make sure you flip them as soon as you see brown edges. The second side will cook even faster. They cook fast and they do not muck up your oil, this was taken when I was nearly done.
Take them out and drain them on a paper towel. Do not leave them here too long. Put them from the towel into the glaze.
The glaze is just 2-3 cups of powdered sugar.
1/4-1/2 cup of milk
1/2 tsp vanilla
1/2 tsp salt
There is a variance of sugar to milk because it will be based on what you want. If you want a thick coat then use less, if you want a nice slick glaze then go with the higher amount.
When you are done in the glaze then put them on a cookie rack with a paper towel under it.
Here I have one of the finished donuts. I wanted to show you the center of it. If you are anything like me then you probably worry about the middle of something if it cooks really fast. Well, in this case, it is perfectly flaky and done!
You can store these in a plastic container once they are cooled completely. These are glazed and cooled and ready to store.
I have no clue about the shelf life, but I would say that it would be great to last for desert and then breakfast or vice versa.
Just to note here, you do not have to glaze them. If you want them plain then they should be very good with a nice jam or with some fresh fruit.
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