I’m sure you’ve noticed Valentine’s Day is everywhere right now so I thought I’d get an early start with a fun v-day idea. Forget heart-shaped pancakes and waffles–homemade doughnuts are where it’s at! Well, semi-homemade doughnuts. I actually thought my idea was fairly original until I discovered Krispy Kreme had already beat me to the punch–in 2007! That didn’t deter me however and I got down to deep frying!
I was a tad skeptical since these are made with buttermilk biscuits. And I was definitely disgusted as I poured a whole BOTTLE of vegetable oil into my electric skillet! But I quickly got over that after I tasted one of these babies hot out of the oil, dipped in glaze/powdered sugar/cinnamon sugar–warm, melt-in-your-mouth goodness!
And naturally I had to make some filled ones. Raspberry, of course. That was always my favorite doughnut. Back when I was allowed to eat doughnuts, before I was conscious of what calories and trans fat were. Sniff.
These were just for kicks and giggles.
I think they’re quite cute. I just want to eat them up. Wait….I did.
Lastly, what to do with all the little cut out hearts? Doughnut hole hearts! YUM.
I’m not much of a doughnut connoisseur but Jeremy and I LOVED these. I was almost just as happy to discover the yummy glaze recipes that I used for them too. Needless to say, I think my doughnut drought has come to an end and I’ll be spending a little extra time at the gym to atone for my sins.
2 quarts vegetable oil
1 can refrigerated buttermilk biscuits (I actually used reduced fat–couldn’t tell a difference)
-Powdered Sugar, Cinnamon Sugar, Glaze (see recipes below) for dipping
-Raspberry/Strawberry Preserves, etc for filling
1. Heat oil in a deep fryer or electric skillet to 325 degrees (mine never got to that temp so I started frying at 290).
2. Spray a piece of foil with non-stick cooking spray. Using this as your surface, separate the biscuits and cut out holes with a cookie cutter for the doughnut shape you desire.
3. Gently place doughnuts in hot oil. Fry until golden brown, 1.5 to 2 minutes on each side.
4. Drain on plate covered with paper towels. Dip in coating of your choice.
5. If using a filling, cut a small hole in the corner of a pastry or plastic bag, insert a very small tip and fill the bag with the preserves. Push the tip through the side of the doughnut and fill.
1/3 c Butter, melted
2 c Powdered Sugar, sifted
2 t. Vanilla
3-4 T. Warm Milk
Combine butter, sugar and vanilla. Whisk until smooth. Stir in milk until somewhat thin, but not watery. Dip.
Satiny Chocolate Glaze
3/4 c Semi-Sweet or White Chocolate Chips
3 T. Butter, melted
1 T. Light Corn Syrup
1/2 t. Vanilla
Melt chocolate in microwave in 20 second intervals, stirring after each time. Stir butter, corn syrup and vanilla into melted chocolate until combined.
Note: When coloring white chocolate, use a GEL based dye, as opposed to water or oil based. They will ruin the chocolate and cause it to seize. Not pretty.