I am going to show you how to make decadent 3-ingredient donuts. Your life will never be the same.
Hello. Good day. Namaste.
I hope this missive finds you with enough energy to bend down at your kitchen cabinet and reach way into the back to pull out your biggest cast iron skillet.
In that cast-iron skillet, you need to pour a couple cups of vegetable oil or shortening. Or for the really brave among you, scoop out some lard. You get bonus points if said lard is from your own hogs. You may laugh but I know a woman who has hogs and she gets lard from them and bakes cookies and makes caramels with them. These cookies and caramels taste Ahmazing.
Are you up for the task? I hope so because I’m going to share a secret family recipe with you, which will probably get me disinherited. But, I really love you dear reader and I just can’t keep this top-secret donut recipe to myself any longer so I’m going to cast it out into the world, but to you guys first.
Now, I call this a recipe but it’s really just a formula.
You’ve already done the hardest task involved with this dish, hefting your cast iron skillet out of its hiding place and getting it on the stove top. Hopefully you’ve managed this without straining a muscle. If you have strained a muscle, let me know and I’ll send you some pain relieving cream.
It’s time to Make the Donuts.
Turn on your stove and get your frying medium heating while you gather the other needed items. Before you start frying, the oil should be around 375 degrees F. Use a candy thermometer or a deep fry thermometer to check the temperature after about five minutes or six minutes. Or, if you’re lazy like me, wait until the oil starts bubbling and then use it.
- Newspaper or paper towels to drain the donuts
- Tongs or a metal slotted spoon for removing the fried donuts
- Shallow bowl full of sugar–maybe a cup or two for rolling the donuts
- A clean bottle cap
- Serving platter
Open a package of jumbo flaky refrigerator biscuits, which you can find in the dairy aisle and hopefully have stocked up in your fridge if you’re like my Australian friends who are having cold winter right now. Place the biscuits on the counter. We aren’t sending them to the boiling abyss just yet. (Don’t try to be cheap and buy the .45 cent can of regular size refrigator biscuits. They don’t work nearly as well. You need Jumbo.)
Peel each biscuit apart in at least two to three sections and place back on the counter. You do this so that each donut cooks all the way through quickly. You don’t want any raw biscuit dough interfering with your decadent donut morning. If you just use each biscuit as it, the outside will get too well done by the time the inside cooks.
Grab a clean bottle cap of some sort–water or soda or liquor and use it to punch a hole in the middle of each biscuit slice.
Once you’ve gotten the biscuit slices ready, you’re ready to start frying the most delectable, decadent donuts you will ever taste.
Proceed with Caution:
Carefully and I cannot stress this enough, very carefully and slowly place a few–maybe 3 donuts in the oil and stand right at the stove. Flip each one after 20 to 30 seconds. Once a light golden brown–after maybe 45 to 60 seconds total, use the tongs or metal spatula to remove each donut from the oil.
Drain each donut briefly on the paper towels or newspaper then immediately place in bowl of sugar and roll around until each has a thick coating of sweet, sweet, sugar.
Place sugared donuts on a platter and try to continue frying, draining and sugaring while fending off the horde of wild beasts that your family will have turned into while watching this whole process and smelling freshly made donut aroma.
Serve with glasses of creamy cold milk and/or steamy coffee or tea. Enjoy.
Have I mentioned how economical this breakfast is? You’ll end up with at least a couple dozen donuts plus holes (my favorite part). The biscuits, at my store, were $1.45 and I estimate you use about .50 cents each worth of oil and maybe .25 worth of sugar, depending on your sale price. The last time I went through Dunkin Donuts for a dozen donuts, I spent at least $7, I think and that was a few years ago. Plus Dunkin ain’t got nothing on these donuts you can make in your own kitchen.
Speaking of families, does your’s have this same secret recipe? I won’t tell, promise, Girl Scout’s Honor.
Other topping ideas:
-powdered sugar glaze
-powdered sugar glaze topped with sprinkles or nuts