I’ve been on a sugar kick lately and I can’t be stopped. There are brownies, icecream and doughnuts galore coming out of the Greymeetsgold kitchen. These pretty doughnuts came about because I needed to whip up a quick dessert for a dinner party and someone had already volunteered to bring cookies and brownies so, naturally, a third dessert was in order. I know what you are thinking. Doughnuts for dessert? Yes! Why not!?They are beyond simple to make, so good, and seriously sweet—they’ll satisfy any sweet tooth!
What you will need to begin making these yummy treats
- skillet or deep fryer
- Pillsbury biscuits
- cocktail jigger
- See below for different glazed ingredients
Cooking the doughnuts is as easy as 1,2,3.
Step 1 – Heat about 1 to 1-1/2 inches of oil in a high-sided skillet over medium heat until it reaches 350°F.
Step 2 – Pop open the biscuit container remove the rounds. Cut out doughnut holes. (I usually use a cocktail jigger like this one). Makes perfect rounds! 🙂
Step 3 – Set out a paper-towel lined plate, and a slotted spoon. (If you’re adding glaze, have that ready as well.)
Step 4 – Add dough to the oiled pan (making sure they have room to cook independently) and fry until the bottoms turn golden brown. (1-2 minutes). Turn the doughnuts and holes over and fry until golden brown, 1 to 2 minutes longer. You can also use a deep fryer. I’ve tried it both ways!
Step 5 – Transfer doughnuts to the towel-lined plate and allow to cool slightly, 1 to 2 minutes before dipping in glaze or sprinkling/tossing with cinnamon and sugar.
Making doughnuts is so much fun, especially when you can easily make several different flavors in one batch! Hello, less messy kitchen!
To begin, if you’d like to make a coating glaze, start with roughly 2 Tbsp of liquid for every 1-1/2 cup of confectioner’s sugar. Add more liquid if it’s too thick, more sugar if it’s too thin.
Some of my favorite glazes I’ve made can be found below! I like to use the Classic Glaze as my base and then switch ingredients out depending on the flavor I am using.
Classic Glaze (that sits on top)
2 to 2-1/2 cups of powdered sugar, 2 Tbsp of milk, and a dash of vanilla.
Maple Pecan Glaze
Add maple extract in place of vanilla. Top with roasted pecans.
Deconstructed Dulce de Leche
Sprinkle with brown sugar and stripe with bottle sweetened condensed milk.
Replace milk with berry puree.
Replace milk with blueberry puree.
Replace milk with mix: Melt a 1/2 cup of chocolate chips with 2 Tbsp of butter. Top with sprinkles. (Also works with melted Nutella and chopped hazelnuts.)
Replace milk with 2 Tbsp cherry syrup (from the jar of maraschino cherries). Top with slivered toasted almonds. Optional: replace vanilla with amaretto liqueur.
Apple Cinnamon (my favorite for the holidays)
Replace milk with 2 Tbsp apple cider. Mix 1 cup of granulated sugar with 2 Tbsp of cinnamon and a tsp of nutmeg. Liberally dust over glaze (or toss donuts).