This recipe uses refrigerated canned biscuits as a shortcut, which gives all the deliciousness of freshly fried doughnuts without making the dough. Ree’s tip for frying donuts is to use lard, because it gives the donuts a nice crispy edge.
Level: | Intermediate |
Total: | 40 min |
Active: | 30 min |
Yield: | 10 donuts |
Level: | Intermediate |
Total: | 40 min |
Active: | 30 min |
Yield: | 10 donuts |
Ingredients
- Lard, for frying
- Two 6-ounce cans buttermilk biscuits (not Grands! or Flaky Layers)
- 1/2 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 4 ounces semisweet chocolate, chopped
- 1/3 cup heavy cream
Instructions
- Heat 2 inches of lard in a large, heavy-bottomed pot over medium heat to 375 degrees F. Set a wire rack over a sheet pan.
- Using a 1/2-inch circular cutter, cut out the center of each biscuit, then set the biscuit donuts and centers aside.
- In a wide bowl, mix together the sugar and cocoa powder, then set aside.
- Fry the donuts and centers in two batches until deep golden brown, about 1 minute per side. Remove to the wire rack.
- Roll the donuts and holes in the cocoa sugar and return to the wire rack.
- Add the chopped chocolate to a separate bowl. Heat the cream in a small skillet until just bubbling. Pour over the chocolate and let sit for 1 to 2 minutes. Stir until smooth.
- Spoon the chocolate over the donuts, or dip the donuts into the chocolate, returning them to the wire rack and letting the excess drip onto the sheet pan.
- Serve immediately.
Nutrition Facts
Serving Size | 1 of 10 servings |
Calories | 328 |
Total Fat | 21 g |
Saturated Fat | 9 g |
Carbohydrates | 33 g |
Dietary Fiber | 1 g |
Sugar | 17 g |
Protein | 3 g |
Cholesterol | 19 mg |
Sodium | 201 mg |
Serving Size | 1 of 10 servings |
Calories | 328 |
Total Fat | 21 g |
Saturated Fat | 9 g |
Carbohydrates | 33 g |
Dietary Fiber | 1 g |
Sugar | 17 g |
Protein | 3 g |
Cholesterol | 19 mg |
Sodium | 201 mg |
Reviews
Delicious and supremely easy
Quik easy an delicious!!!!