Making Doughnut Holes out of Biscuits

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Many people don't realize that you can actually make delicious doughnut holes out of regular biscuits. Find out more about making doughnut holes out of biscuits with help from a published cook book author in this free video clip.

Part of the Video Series: Sweet Delights
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Hi, I'm Dede Wilson, and I'm the author of A Baker's Field Guide to Doughnuts. I'm gonna show you how to make doughnut holes out of biscuits. That's right, sounds a little odd, but it's kind of an old fashion thing. You're gonna start with refrigerated biscuit dough, and this is something you can do around the campfire, sometimes they're referred to as campfire doughnuts, and then you're gonna fry them and you're gonna be amazed at how much they taste like the regular doughnut holes that you get at your favorite doughnut shop. So all we need is our refrigerated doughnuts, we need a little bit of flour, that will be for dusting our surface when we're patting the doughnuts out, and then you need a one and a half inch cutter for the doughnuts. Now, in this instance, this white plastic one is labeled, so I know it's a one and a half inch. If you have a cutter and it's not labeled, I find that keeping a ruler in the kitchen is really handy, and then you can always go in to check, and you'll know you have the right size. This is gonna give us the perfect size finished doughnut. In terms of yield, in terms of how many doughnut holes you're gonna get out of this, it's hard to tell because these refrigerated biscuits come in a lot of different size containers. Put a nice, thin coating on our work surface. Separate the biscuits out, and then one at a time take one of them and just flatten it out, just a little bit, not too much. This is to about a half an inch thickness. I like to dip the doughnut cutter in the flour, and that way you can get nice, clean cuts, and then once these, these doughnut holes are cut, we can put them on the tray, and you can cut out as many one and a half inch rounds as possible. I just have a cookie sheet tray lined with parchment paper. I find that the parchment paper keeps the biscuit slash doughnut holes from sticking. Now with the scraps, knead them together a little bit and then press them out and you would press out, press it out to a half inch thickness, and you would just cut out some more doughnut holes, just keep going until it's all done. You want your oil to be between 350 and 355, that will be perfect. I've got this nice deep pot. I've got some canola oil in there, safflower or grape seed oil would also be a great frying oil. We're ready to fry. So these just get dropped in. And even though they kind of look flat right now, you'll see, they're gonna puff up into beautiful doughnut holes. You don't want to crowd them. You want to give them some space. So now they're gonna start browning, and we're just gonna keep an eye on them, mostly for color. It's about about a minute, between a minute and two minutes on each side. We'll flip them over at some point. This is a spider, it's a, it's used in Asian cooking, and you can see all that open work, it's specifically for deep frying, and we can go in there and toss these around. We want to get them evenly browned all the way around. Now those are going to be ready in less than a minute. So what I have waiting is a some cinnamon sugar, some powdered sugar, and then I also have a glaze. And this is simply powdered sugar with a little bit of water. All of these recipes can be found in a Baker's Field Guide to Doughnuts, and I'll show you how we're gonna dip our doughnut holes once they come out. I've got a sheet pan with three layers of paper towels. Fish them out of the oil. You' never know that these are made with refrigerated biscuit dough, and they taste, they taste really light, like a yeast doughnut. So to coat them with cinnamon sugar, you can just drop them right into the cinnamon sugar, and just start tossing it around a bit. For the glaze, once they've drained on the paper towels, you want to put down some foil. This glaze, as I said, is a confectioner's sugar and water, and we're just gonna drop one of the doughnut holes into the glaze, toss it back and forth with two forks, don't pierce it with the fork, just use it to help it perch, and then put it down onto the foil. And the glaze will set up a little bit as it cools so that you'll be able to eat them and not get your fingers too sticky. We'll do one more like this, and then I'm gonna go back to my cinnamon sugar, and I'm gonna do a few in powdered sugar as well. Oh they're so light, they're even kind of crispy crackly. I'm gonna do one more in the cinnamon sugar, and there we go, doughnut holes made from biscuits, refrigerated biscuit dough, couldn't have been easier, and it was so simple to create three different varieties. We have glazed, the powdered sugar covered and the cinnamon sugar covered. I know you'll enjoy these. And check out my book, A Baker's Field Guide to Doughnuts for plenty of doughnut recipes including different glazes and toppings as well. I'm Dede Wilson, and you can check out my recipes at Bakepedia.com, the Baker's Resource.

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