Easy Doughnuts
Photo by: Photo: Yunhee Kim
- YIELD: Makes 8 doughnuts, plus holes
- COURSE: Breakfast/Brunch, Desserts
Ingredients
- 3/4 cup vegetable oil
- 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
Preparation
Heat 1/2 cup of the oil in a medium skillet over medium-low heat.
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
Nutritional Information
- Amount per serving
- Calories: 126
- Calories from fat: 36%
- Fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 332mg
- Carbohydrate: 19g
- Fiber: 1g
- Sugars: 7g
- Protein: 2g
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