All Fun, No Fuss Doughnuts

Image by Molly Yeh

By Molly Yeh November 29, 2015

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

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