Friday, August 16, 2013

Grub It Up: Homemade Glazed Doughnuts

We can't remember how making homemade doughnuts got on our Summer Bucket List, but we've set about to make them several different times this summer and each time decided it sounded like a hot mess. And we even planned to cheat by using ready-made biscuits as dough. We finally decided to forgo much of the "culinary" requirements of recipes we had (setting up glazing racks, sifting powdered sugar, etc.) and roll with it.

It did not start out well. First, mom had the oil too hot (she initially blamed this on the fact that none of the recipes provided a temperature for the oil, but then realized that a) we don't have a thermometer and would have winged it anyway and b) we've now done the same to you). Then, the round doughnuts were too thick. They started to burn on the outside before they were done in the inside. So, we decided to improvise and chop them up into free forms and munchkins. Worked like a charm. Plus once they got covered in that sweet glaze, it didn't matter what they were shaped like or whether they were a bit toasty.

These are basically like crack sugar bombs, so mom suggests just making mini munchkin shapes. They're easier for little hands to roll and cook evenly, too. Now go forth to fry and glaze!

Homemade Glazed Doughnuts:
- 2 cans refrigerated, canned biscuits (we used Whole Foods buttermilk and they were delish)
- vegetable oil
- 1/2 cup whole milk
- 2 tsp vanilla
- 3 cups powdered sugar

For the doughnuts, cut each biscuit into fourths and roll each into a small munchkin. Pour enough oil in the bottom of a cast iron pot/dutch oven to reach half the level of your doughnut pieces and heat on low heat until a small piece of dough placed inside turns golden brown easily. Fry munchkins until golden brown on one side. Flip and repeat. Place on plate covered with paper towels to drain.

For the glaze, in a medium saucepan, mix milk and vanilla together. Heat on medium until warm. Add powdered sugar slowly and whisk until well mixed. Leaving stove on the lowest warm setting, use tongs to quickly coat doughnut. Place on cooling rack or plate and immediately dash with sprinkles (once the glaze dries, the sprinkles won't stick).

1 comment:

Darcy said...

you had me at donut! we must make these, maybe today!