These biscuit donuts are made from scratch with homemade biscuit dough and then deep-fried until golden. You can enjoy these on their own or coat them in cinnamon sugar or sugar glaze.
Growing up I thought these were the only kinds of donuts because that is what mom always made! Of course, now over the years, my own kids have made yeast doughnuts a fun experience to make and eat.
This is for sure kids approved favorite snack. It is much easier to make than the classic yeast donuts.
Ingredients and substitutes
- Liquid - ideally we use buttermilk or sour milk. Most people don't readily have this on hand I've given you a quick 5-minutes method to make your own buttermilk using lemon juice or vinegar.
- Flour - use plain all-purpose four or maida for making donuts.
- Sugar - these are sweet donuts similar to biscuits so there is more than a little sugar. I use white sugar but brown sugar adds a nice caramel-like flavor too.
- Egg - yes, large eggs are the base of this dough and hold everything together.
- Leavening - we use both baking powder and baking soda for this dough. That's what gives the dough light and airy texture. Do not add more than the amount in the recipe as it can have a weird aftertaste.
- Flavor - you can use vanilla extract, almond extract, or rose extract as well as nutmeg to this dough.
Simple steps for making biscuit donuts
- Make the dough - 10 mins
- Rest dough - 15 mins
- Roll and shape the donuts - 10 mins
- Rest the donuts - 10 mins
- Deep fry the donuts - 10 mins
If using a thermometer, the oil should be about 325°F and the donuts take a total of about 4 minutes to cook each batch.
Cinnamon sugar donuts
Combine the sugar and cinnamon on a large plate. As soon as the donuts are out of the oil drop them into the cinnamon sugar. Coat them well.
Pro tip - if you let the donuts dry the cinnamon sugar will not stick to them. So dust them with the sugar immediately.
In a small bowl combine the powdered sugar and milk. Let the donuts cool to room temperature then dip one side of the donuts in the sugar glaze and scrape off the excess over the edge of the bowl. Let the glaze dry before you serve or stack.
Pro tip - you can also add gel food colors to the sugar glaze. I used pink gel food color.
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- 2 large Eggs
- ¾ cup Sugar
- 1 cup Milk
- 1 teaspoon Lemon juice or white vinegar
- 2 tablespoon Unsalted butter melted
- 5 cups (625 g) All-purpose flour maida
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- 2 teaspoon Baking soda
- ½ teaspoon Freshly grated nutmeg Jaifal
- 1 liter Cooking oil
Cinnamon sugar coating
- 1 tablespoon Ground cinnamon
- 1 cup Sugar fine grain or sanding sugar
- 6 oz Melted d chocolate or colored candy melts
- 1 cup Powdered sugar or confectioners sugar
- 2 - 4 tablespoon Milk
- Buttermilk - Combine the milk with lemon juice and set aside for 5 minutes until curdlesPro tip - alternatively you can use buttermilk and omit the lemon juice. This gives the donuts a nice soft crumb.
- Dry ingredients - In a small bowl, combine flour with salt, and baking powder - set aside
- Wet ingredients - In a large mixing bowl, beat the egg with sugar until the sugar is almost melted. Then add the buttermilk and baking soda. Pro tip - use fine grain sugar so it melts into the eggs easily otherwise the donut dough will be grainy.
- Combine - Add the flour mixture to the egg mixture and combine well. Pro tip - notice we added the baking soda to the buttermilk, not the dry ingredients this is a great way to get more out of your baking soda without adding too much.
- Rest - Cover the dough with plastic wrap and leave it to rest for 10 to 15 minutes. This will help the dough relax and prevent shrinking when rolling.
- Roll - Transfer the dough to a lightly floured surface and roll it to about a ¼ inch thickness. Use a donut cutter and cut some donuts. Pro tip -alternatively you can use a 2-inch round circle cutter for the outer circle and a ¼ inch round circle cutter for the inner circle.
- Rest - Cover the donuts with a clean kitchen cloth and leave them to rest for another 10 minutes. Pro tip - letting them rest now will help them relax and puff up better in the oil.
- Deep fry - Heat the oil in a large pot, saucepan, or deep fryer on medium heat. Once the oil is ready drop a few donuts in and fry them on both sides until golden brown. Remove on an absorbent paper. Pro tip - if using a thermometer, the oil should be about 325°F and the donuts take a total of about 4 minutes to cook each batch.
Cinnamon sugar donuts
- Combine the sugar and cinnamon on a large plate. As soon as the donuts are out of the oil drop them into the cinnamon sugar. Coat them well. Pro tip - if you let the donuts dry the cinnamon sugar will not stick to them. So dust them with the sugar immediately.
- In a small bowl melt the chocolate and let cool slightly. Let the donuts cool to room temperature. Then dip the donuts in the chocolate glaze one at a time scraping off the excess over the edge of the bowl. Let them dry before you stack or serve.
- In a small bowl combine the powdered sugar and milk. Let the donuts cool to room temperature then dip one side of the donuts in the sugar glaze and scrape off the excess over the edge of the bowl. Let the glaze dry before you serve or stack. Pro tip - you can also add gel food colors to the sugar glaze. I used pink gel food color.
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