Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Recipes

All Fun, No Fuss Doughnuts

Out of all the hacks in life, the biscuit doughnut might be my favorite. You know, the one where the hardest part is withstanding that terrifying moment when you wonder if the store-bought tube of dough is going to explode in your hands? And the second hardest part is deciding if you want to call them doughnuts or donuts?

These are what we make more often than not at Hanukkah, because with so much craziness around the holidays, it can be hard to find time to make a home-made sufganiyot dough. They’re definitely best eaten the day you make them!

Biscuit Doughnuts With Naturally Colored Glazes

For the doughnuts:

Vegetable or canola oil, for frying
A few tubes of biscuit dough (I like “simply“ buttermilk biscuits, but their basic buttermilk biscuits work well, too)

For the glaze (this will make enough for about 40 small doughnuts):

1 stick unsalted butter, melted
1 tablespoon light corn syrup
2–3 tablespoons milk
1½ teaspoon vanilla
2 cups powdered sugar
Natural food colorings such as India Tree’s line, or you could use things like jams, Matcha powder or fruit juices

1) In a large pot, heat 2 inches of oil to 360˚ F. You’ll want to keep the temperature in the 360˚–375˚ range. While the oil is heating, set out your dough. You can either keep the rounds of dough as they came or roll out the dough into a big sheet and cut out your own circles (I like doing this if the biscuits are really big). If doing the latter, it will be easier to roll out the dough if it’s close to room temperature.

2) If you don’t have a special doughnut cutter but want to cut out holes in the center, you can use a large piping tip as a cutter.

3) Fry the doughnuts on both sides until golden brown and cooked through, and remove them with a slotted spoon to a paper towel.

4) To make the glaze, mix together all ingredients, adding milk to your desired consistency. Divide into bowls and stir in the coloring. Dip the doughnuts in the glaze and let dry. You could also roll them in sugar and/or pipe filling in the center. Serve the same day, if at all possible!

Molly Yeh is a frequent contributor to the Forward. Her blog is www.mynameisyeh.com

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.