Thursday, April 16, 2009

Tip of the week: donuts are easy

It's true. You don't any confidence, skill, more than 4 ingredients, a deep fryer, or even very much oil.

From Real Simple, here's what you do need:



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


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 min 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.

Notes: My wooden tongs worked famously for turning without mangling.  My grocery store didn't have the Grands Biscuits, so I used their Flaky Rolls (worked great!). If your having these the next day, they're better if you microwave them for about 10 seconds.




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