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10-minute Doughnuts
Ingredients:
Pillsbury biscuit dough
cooking oil (enough to float the dough on)
sugar
metal bottle cap (for making holes)
Directions: Warm the cooking oil in a deep frying pan. Fashion the bisuit dough into nice doughy blobs. Cut out doughnut holes with bottle cap. Place dough into pan then immediately begin to flip them over with a spatula or other flipping instrument of your choice. Once the dough is a light golden brown, remove them from the pan. If you want, pour a small amount of sugar into a ziplock bag, along with a doughnut and shake until doughnut is covered.
| suggested revisions to posted "10-minute Doughnuts" recipe- Eddie Knox
These quick doughnuts will be, in my opinion, much better if you substitute the cheaper store brand (or "generic" brand) biscuit dough for the Pillsbury brand. Just about every store I visit that carries canned biscuits with their own store lable gets them, aparently, from the same supplier, in Texas (I think.) Be sure, also, to get the regular variety, NOT the BUTTERMILK kind! If you like glazed, you can slowly blend milk into confectioner's (also known as powdered) sugar until the right consistancy is reached. Use something like a whisk or electric mixer, for no lumps. Dip the hot doughnuts into glaze, let excess drain, and set aside until all are done... or eat 'em as you go! YUM. |
Apple-cider Doughnuts
Ingredients:
Appx. 3 tbsp. sugar for preparing pans
2 cps all purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tbsp. vegetable oil, preferably canola
Directions: Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle w/ sugar, shaking out excess. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tbsp. of batter into each mold. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-bundt pan, then re-coat it with oil and sugar. Repeat with remaining batter.