Abby Giannuzzi, Immaculate’s intern and recipe experimenter, has outdone herself with this recipe. Thanks, Abby!
For breakfast, nothing compares to a couple of warm Immaculate biscuits with jam. But what about those special times when you crave something just a little sweeter, like a doughnut? Look no further than your refrigerator and Immaculate Baking Company’s Buttermilk Biscuit canned dough. In just a few minutes, with a few staple ingredients, you can transform simple, delicious biscuit dough into scrumptious, decadent doughnuts. Simply amazing!
Doughnut Ingredients: (makes 8 doughnuts and doughnut holes)
One can of Immaculate Baking Company’s Buttermilk Biscuit Dough
Canola Oil (Peanut Oil can also be used)
Flour (for dusting)
- Pour approximately two inches of canola oil into a small or medium sauce pan. Over medium heat, heat the oil to approximately 350 degrees. I like to use a candy thermometer to measure the temperature of the oil. Through trial and error, I have discovered that if the oil temperature gets much above 350 degrees, the dough has a tendency to become too crisp and burn on the outside before cooking on the inside.
- While the oil is heating, separate the eight circles of biscuit dough and place each one on the counter (or a cutting board) lightly dusted with flour to prevent sticking. With a small round cookie cutter or other circle approximately 1 ½ inches in diameter, cut out a hole from the middle of each biscuit round. I like to use the cap of my cinnamon jar since I keep the cinnamon close for use as a topping (see below).
- Remove the cut out centers and roll each one into a small ball. They are the perfect size for doughnut bites!
- Once the oil has reached 350 degrees, use a slotted spoon to carefully place the doughnut holes in the hot oil. Depending on the size of your pan, you can cook a couple of doughnut holes at a time. I usually cook two at a time. The doughnut holes take approximately 1 minute to cook. While they are cooking, it is important to turn them frequently so that they turn golden brown on all sides. Once they have reached the desired golden brown color, use the slotted spoon to remove the holes from the pan. Place the cooked doughnut holes on paper towels to cool and dry. Once cooled, gently roll the holes in powdered confectioners’ sugar or cinnamon sugar (recipe below).
- To cook the doughnuts, use a slotted spoon to carefully place one doughnut at a time into the heated oil. The dough will sink to the bottom, then quickly float to the surface. To make sure that the doughnut turns golden brown on both sides and cooks thoroughly inside, it is important to flip the doughnut every 30 seconds or so. Each doughnut takes approximately 2 minutes to cook and reach the desired golden brown color.
Once the doughnut is cooked, use the slotted spoon to transfer it to a paper towel.
Once cooled, gently roll the doughnuts in powdered confectioner’s sugar or cinnamon sugar (recipe below) or, if you are really in an indulgent mood, dip the tops in chocolate or vanilla icing (recipes below) and decorate with your favorite sprinkles.
Cinnamon Sugar: Mix ¼ cup of white granulated sugar with 1 tablespoon of cinnamon.
Icing: While the doughnuts are cooling, I often make two different but equally delicious flavors of icing, chocolate and vanilla.
Chocolate: For the chocolate icing, whisk together 1 cup of confectioners’ sugar, ¼ cup of cocoa powder, and 3 tablespoons of milk.
Vanilla: For the vanilla icing, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
If you decide to go for it with the icing, why not add a few of your favorite sprinkles? Decadent but delicious!
Variation: If you prefer to make all doughnut holes, you can get approximately three holes from each biscuit round, for a total of two dozen sweet, bite-sized treats per can of dough.