Description
These easy and delicious glazed doughnuts are made from refrigerated canned biscuit dough, fried to golden perfection and coated with a sweet vanilla glaze. This quick recipe offers a homemade doughnut experience without the need for complicated dough preparation or yeast rising times. Perfect for a delightful homemade treat any time of day.
Ingredients
Scale
Doughnuts
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- Vegetable oil, for frying (2-3 inches in skillet)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Heat oil: Heat 2-3 inches of vegetable oil in a deep skillet or saucepan over medium heat until the oil reaches 350°F (175°C), suitable for frying.
- Prepare doughnuts: Open the can of biscuit dough and separate the 8 biscuits. Use a small round cutter, like a bottle cap, to punch holes in the center of each biscuit, creating doughnut shapes. Save the cut-out centers for doughnut holes.
- Fry doughnuts and holes: Carefully place the doughnuts into the hot oil in batches. Fry each side for 1-2 minutes or until golden brown, using a slotted spoon to transfer them to a paper towel-lined plate after frying. Fry the doughnut holes for 30-60 seconds per side until golden.
- Make glaze: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk amount to achieve your desired glaze consistency.
- Glaze doughnuts: Dip the warm doughnuts and doughnut holes fully into the glaze, allowing any excess to drip off on a wire rack for an even coating.
- Serve: Enjoy these glazed doughnuts immediately for the best flavor and texture, while they are fresh and warm.
Notes
- Use a thermometer to ensure oil temperature stays at 350°F for perfect frying results.
- Be cautious not to overcrowd the skillet when frying to maintain oil temperature.
- You can experiment with different glazes or toppings such as cinnamon sugar or chocolate drizzle.
- Leftover glazed doughnuts are best eaten within a day as their texture changes when refrigerated.
