Biscuit donuts

Um, why did no one tell me about the wonderfulness that is a biscuit donut?

I learned about them on the Say Yes blog and couldn’t believe I’d never tried them before. Basically all you do is crack open a can of biscuit dough, stamp out the middles, fry the donuts in oil and roll them in cinnamon sugar.

They come out remarkably similar to donuts you would buy in a store. They remind me a lot of the cider donuts you get when you go apple picking.

It does take a pretty large amount of oil for frying, but you can actually save it an reuse it another time. Because you will be making these again.

I am a lazy cook, so I did not use a thermometer to figure out how hot the oil was. When it seemed like the donuts were cooking too fast, I turned down the burner a little bit. That seemed to work fine. They got brown and crispy really quickly, so it didn’t take long to make a batch of 8 plus the donut holes. Harper ate most of those and we ate the whole ones. Perfect!

This was sort of the opposite of the breakfast baking I did the weekend before. I have been determined for a long time to find a yeast cinnamon roll recipe that was worth all the effort. I’ve tried 3 times, I think, and they were never good enough. I mean, how can a cinnamon roll that takes 3 hours to make be just OK?

But I finally found THE recipe. I think it came up on Pinterest and it just looked too good not to try. One morning I actually had energy so I got to work. I had to be at the store later that morning so I ended up taking some shortcuts and the recipe still turned out fine. For the first rise, I probably gave it 40 minutes instead of an hour. Then I think I shortened the second rise a little too. The dough was very sticky, but it rolled out just fine.

I made some other changes too. I used all butter instead of margarine because I am a butter girl. My yeast was expired but that didn’t seem to matter either. And then I probably used 1 tablespoon of cinnamon instead of 3. That seemed like plenty to me.

The cream cheese icing seemed like it was too sugary and not cream cheesy enough. But then later it seemed fine, so maybe it just needed to meld a little more.

I couldn’t make this recipe everyday (and definitely shouldn’t!) but I will keep it on file for special occasions. It is everything you want from a cinnamon roll — soft, crumbly bread with a gooey center and melty frosting on top. And at least when you make these at home you know what’s in them.