These easy homemade donuts don’t require any yeast, rising, resting or kneading. They’re also very fast to make; you’ll mostly be waiting for the oil to heat up. While they’re not quite the same as “real” donuts, they’re very tasty and are undoubtedly faster and easier.
What You Need to Make Them
All you need to make these donuts is oil, canned biscuits, and toppings like powdered sugar.
For the biscuits, I recommend ones that are smaller in size. You can probably do this with larger biscuits, but they’re thicker and may not cook properly.
For the oil, any high smoke point oil with a neutral flavor would work. I personally used vegetable oil. I wouldn’t use olive oil since the biscuits may take on the flavor of the oil.
Toppings, Coatings and Glazes
Like other donuts, you can cover these in just about anything you can imagine. From standard glazes, chocolate, sugar and sprinkles, there are plenty of fun options to choose from.
The donuts pictured are topped with powdered sugar, cinnamon sugar, and a chocolate glaze. The recipe will give the ratios for each topping, if applicable, as well as how to apply them.
While I opted for topping the donuts, you can definitely do a full coating instead.
What to Eat With These Donuts
Donuts aren’t something you generally have “on the side” with something else. However, there are plenty of drinks that would be great here.
The most obvious choice here is coffee. I usually drink my coffee black, but since the donuts themselves are unsweetened, a bit of sugar would make sense. Tea would also be nice – again, preferably with sugar.
Milk is another great option, and is already a bit sweet, unlike plain coffee or tea. If you don’t make a chocolate glaze, chocolate milk is an arguably better choice.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making these homemade donuts. If you like this recipe, consider following me on WordPress or Pinterest, or sharing the recipe on social media.
For another great dessert recipe, check out my fudgey brownies.
Ingredients
1 7-oz tube of small biscuits
Oil, for frying
Powdered sugar topping:
Powdered sugar, as needed
Cinnamon sugar topping:
2 Tbsps sugar, 30 grams
1 tsp cinnamon, 2-3 grams
Chocolate glaze*:
1 oz chopped chocolate or chocolate chips, 28 grams
1 Tbsp unsalted butter, 14 grams
Makes about 10 donuts
Preparation
Heat your oil to 350 F (177 C). Remove the biscuits from the tube, then flatten slightly**.
Fry biscuits for 1-2 minutes per side, then remove***.
To coat in powdered or cinnamon sugar, toss hot donuts in a large bowl with the applicable coating.
To top donuts with cinnamon sugar or glaze, dip donuts in a small bowl full of applicable topping, then set upright on plate.
To top donuts with powdered sugar, add some to a fine mesh strainer or sifter and “dust” over the donuts. For best results, place donuts on a wire rack so the sides don’t get covered with powdered sugar. You can also dip the donuts in a bowl full of powdered sugar.
Notes
* Make the glaze by heating the chocolate and butter together in a sauce pan or microwave.
The microwave is more volatile, especially when using such little chocolate, but it’s faster and easier. If using a sauce pan, use low heat and stir frequently.
** This is to ensure the center cooks through. I’ve made them successfully without flattening, but flattening is easy and doesn’t take much time.
*** I recommend placing them either on paper towels, or a wire rack set over a baking sheet.
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