Homemade biscuit donuts

This last week I experimented with three types of homemade donuts, my poor suffering family casts their votes for favorites and gladly took part in the taste tasting. Head over my blog to read my thoughts on doughnuts.

The second batch I tried, I used my favorite homemade biscuit recipe. I don't know there is anything magical about mine (from the Muffin Lady by Linda Fisher) but here it is.

2C. flour 2 Tbsp. sugar 1/4 C. milk
1 Tbsp. baking powder 1/4 tsp. salt
1 stick butter 1 egg

Sift (mix) all dry ingredients. Cut the butter into pieces and add to the dry ingredients. Add the egg. With your hands, dough hook of a mixer, or pastry blender, lightly blend or knead the dough mixture. Gradually add the milk until the mix is moist enough for both the flour and the butter to stick. It might not be mecessary to use all the milk. Take the resulting mix and form by hand into a ball. Cover it with a towel or another bowl and let sit for 30 minutes.

Roll dough out until it is about 1/2" thick. Using a doughnut cutter or whatever you have on hand - biscuit cutter or even a drinking glass. Cut the Hole out. If you didn't use a doughnut cutter, use what you have. I used a clean medicine bottle.

In a skillet (I used a small iron skillet) heat enough vegetable oil or shortening to about 375º to partially submerge them. It should cook a doughnut to a golden brown in about 40 seconds. If you get big a skillet, they the doughnuts can cook quickly if the oil is too hot and you won't have time to think.

Gently place the doughnuts into the heated oil. As soon as they come to the surface, or are a light golden brown, use tongs to flip them over so they'll expand evenly without cracking. When they're golden brown, remove them with a slotted spoon or rubber tipped tongs and let them drain on absorbent paper. I used cookie cooling racks with paper towels under them.







Top it off. Which topping you choose, I suggest a shallow bowl for the glazes and only dipping one side of the doughnut, the gooey stuff will drip down the side! If you have little ones, they might enjoy some colorful sprinkles or even chopped nuts on top.







Confectioner's Sugar Glaze
Blend 4 tsp. milk or water with 1 C. powdered sugar in a bowl that would be easy for dipping your donuts in. I added a dash of salt and a hint of vanilla and it seemed to be better.


Powdered Sugar: I have a shaker filled with powdered sugar - simply shake however much you want.


Chocolate: There are many recipes out there, but this is what we finally settled on. I did mine in the microwave - I had too much going on to babysit a pan on the stove.

• 1/3 cup unsalted butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4-6 tablespoons hot milk
  
• 4 ounces milk chocolate chips or semi-sweet chocolate chips

1. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted
   If you do this in the microwave, only heat for 30 seconds at a time, stirring in-between
   heating.
   
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in water 1 tablespoon at a time, until desired consistency.