How To Make Homemade Doughnuts
How about if I told you that you could make these Homemade Doughnuts real quick, serving them warm and golden to your family, with no knowledge whatsoever of yeast or dough, no special equipment other than what you likely have on hand, and have them done start to finish in under ten minutes, including prep time?
Here’s How To Make Donuts at Home… You’re Welcome 🙂
We Southerners (and humans in general), love our doughnuts.
The most important thing about this doughnut making recipe though is that you begin with CANNED BISCUITS. No, they do NOT taste anything like a biscuit when you are done. They taste every bit as melt in your mouth good as they look!
Recipe Ingredients:
- Vegetable oil
- Canned biscuits for the doughnuts
- Butter
- Cinnamon
- And sugar for the coating.
TIP: For the biscuits, any style at all will do, just don’t get the flaky layers because they will absorb the oil whereas normal biscuits won’t if we get our oil hot enough before frying them.
- In a bowl, stir together cinnamon and sugar and set that aside.
- Melt a stick of butter in another bowl and set aside as well. Now they will both be handy as soon as the doughnuts are done.
Making the doughnut hole
Now you can go buy a doughnut cutter or some other fancy finagled device (which I actually have tucked away in the dark recesses of my kitchen drawers) but I like to show y’all how to do things the simple way. I’m a big fan of not over complicating a simple matter. For that very reason, we are going to just use a plain old 20 oz bottle cap to cut the centers of our doughnuts out.
- Cut out the holes in every doughnut, reserving them to cook along with the doughnuts.
- Voila, our doughnuts are done.
Pour your oil in a skillet. You need a little less than a half inch.
Heat your oil on medium to medium high for several minutes. We want it to be hot so that our doughnuts are instantly seared when they enter it. This prevents them from absorbing too much of the oil and being soggy. However, we don’t want it too hot so that the outside gets done before the inside.
TIP: To test my oil, I put a doughnut hole in it. It should sizzle and bubble around the edges and then you know its hot enough. You may need to turn your heat down a bit after testing it with some doughnut holes to see if it is just right. Once the doughnut hole is golden, remove it and let it cool a minute before taking a bite to make sure it’s fully cooked, not gooey, in the center.
Time to cook the doughnuts!
TIP: If your skillet isn’t big enough you may have to do them in batches. By the time you have put them all in, some may already be ready to turn. It takes less than a minute for them to be ready to turn over.
This is how they look, nice and golden.
- Turn them all over and let them cook until the undersides are this way. All in all, this should take less than two minutes.
- Remove cooked doughnuts from oil and place on paper towel lined plate or a drying rack if you’re feeling fancy.
- Now do the same thing with the doughnut holes.
- Here are our cooked doughnuts, now let’s add a little bit of heaven to them!
- The doughnuts should have cooled just enough so that you can handle them but they will still be very warm.
- Pick each one up and dip both sides in melted butter…
- Then press them down into the cinnamon sugar on both sides.
- Repeat with all doughnuts and doughnut holes.
- Eat them warm. They will positively melt in your mouth, they are so good!
No one will believe you started out with canned biscuits so lets just keep that little tidbit to ourselves 😉
Doughnuts in minutes! What a fun breakfast or evening treat when family is visiting!
Ingredients
- 1 large can Grands style biscuits or your preference, just not flaky layers
- 1 Cup Sugar
- 1 1/2 Tablespoons cinnamon
- 1 stick butter melted
- Vegetable Oil For Frying
Instructions
- Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt butter. In a separate bowl, combine cinnamon and sugar.
- Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
- Dip both sides of each doughnut into melted butter, then press both sides into cinnamon sugar mixture. Serve warm.
Nutrition
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Quick and Easy Jelly Filled Doughnuts
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I made these for breakfast this morning, and they were delicious. My husband said that they were better than the ones from the store, and then he said that he was going to eat the whole plate. My two year old, who has never had a doughnut before, said yummy doughnuts. Thanks for a great recipe and a fun Saturday morning at our house.
My sister learned how to make these in junior high Home Ec class back in the 50’s. They were taught to cut the biscuits in quarters and they became “Puff Balls”. I was the queen of slumber parties and these were always served for breakfast.
O M GOSH!!!!!!!! I LOVE YOU SOOOOOOOOOOOOO MUCH!! If you are out & see a crazy gal squealing & running @ you to hug you……that would be me!!
I’ve wanted to make homemade donuts for FOREVER, but don’t have the patience for the rising of the dough & all that jazz….THIS is right up my alley!! Not to mention that NOW I can justify drinking a Diet Dr P, BEFORE breakfast!! These WILL be made tomorrow morning!!
THANK YOU THANK YOU THANK YOU!! XOXO!!
Oh how I love these! These are the smile makers, I can remember times sitting in my aunts kitchen and her and my mom would fix these for all of us kids, so so super yummy a favorite special treat. The only difference was she made a thin glaze with 10x sugar a touch of milk and butter and they were heavenly!
When I use to cook these I didn’t bother cutting the holes out ~ I just took my finger stuck it in the middle and then stretched the hole open!! Quick and easy!!
Hello, I tried the recipe you shared and it was fantastic but I noticed that the donuts could only stay soft for an hour. Could you please share tips on what additive or ingredients we can add that would keep the donuts soft for 8hrs in room temp? Donuts from Dunkin or KK has a soft staying power of 24hr in room temp. (I conducted an experiment). Please email me at Louelljoy@yahoo.com for the tips thanks
Thank you for posting this recipe! I had already been nominated for “Queen Mother” for the cinnamon rolls but with these donuts it was no contest! Talk about motivation to get your kids ready on time! My whole family thanks you for posting your recipes. Life is good and GOD is better!