Semi-Homemade Donuts

One of the first things I knew I had to make with my new deep fryer was donuts. If you know me, you know I cannot resist a donut, preferably with chocolate frosting and sprinkles. But yeast donuts seemed so time consuming, I was putting it off until I had a big chunk of time available. However, after perusing the internet for donut recipes, I was surprised to find one appearing over and over: cut holes in refrigerated biscuit dough and deep fry it.

Deep fried biscuits? Masquerading as donuts? No thank you, right? But I KEPT seeing this "recipe" pop up online. With tons of positive reviews. So I thought, why not. Worst case scenario I waste $2 on a can of biscuits and about five minutes of my Saturday.

And turns out, they were outstanding.

Honestly, what I liked most about them is that they weren't quite as airy as your standard Dunkin Donut. You know, where you eat three donuts and feel like you were chewing air? Delicious air, but still not much sustenance?

Well, the biscuit dough solved that. It's layered and light but still bready. And no, they really don't taste like biscuits. Once they surface from that deep fryer, they taste like donuts!

And don't forget the donut holes! (Blurry, but equally yummy.)

Semi-Homemade Donuts

1 can biscuit dough
Small circular cutter (you can use a bottle cap or skinny shot glass in a pinch)
Oil for frying

3/4 cup semi-sweet chocolate chips
1 Tbsp corn syrup
2 Tbsp butter

Heat the oil to 350 degrees.
Cut your donut holes.

Prepare the glaze:
In the microwave or double broiler, melt chocolate chips, butter, and corn syrup until smooth. Keep warm over the double broiler or re-microwave if necessary to keep the glaze thin while frying your donuts.

Fry the donuts quickly! I dunked them for about 30 seconds per side, which worked perfectly without over-crisping.
Drain for a minute or two on paper towels.
Dunk in chocolate glaze, then immediately coat in sprinkles.

(Also try coating with powdered sugar or cinnamon sugar.)

Devour. I finished off all 8 of these in less than 24 hours. No shame.

P.S. If anyone can figure out how to make that "butternut" topping Dunkin Donuts uses, throw a girl a bone over here.


  1. Do you think you could bring your deep fryer as carry-on next time you come to visit me?


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