In the words of my girlfriend Pam, these donuts are so freakin, easy. She found the recipe on the website Real Simple Recipes and I have to give her credit, not just for the donuts (which were so yummy) but for thinking that a semi-homemade dessert would be the route to take after making Tom Colicchio's Short Ribs, which require a two day preparation. I did receive confirmation that the short ribs are divine and well worth it.....so on to the semi-homemade, super freakin easy donuts.
My girlfriends and I all got on the bandwagon and decided these donuts sounded way too good and super freakin easy, not to make on a work/school/weeknight. I, personally was excited that I would be able to rush home from work with enough time to make these donuts AND take pictures of them with the natural lighting that was left. I swear, I felt like Rachel Wray, getting all the ingredients together and whipping ANYTHING up in 10 minutes from prep to finish is awesome. I will admit, that in my rush to make them, I took the cold biscuit dough straight from the refridgerator to the frying pan. The donuts looked great, particularly after dipping them in the satiny chocolate ganache, but after taking a bite, I realized they were a bit raw inside. I wish I could say that stopped me from finishing the donut. Anyway, second time was the charm. I rested the dough for about 5 minutes before placing them in the hot oil and I ended up with perfect biscuit donuts.
The chocolate ganache sauce that Pam chose was a perfect for the donut, as was the cinnamon and sugar. I am sure you could get creative with nuts and sprinkles or fill them with your favorite jam using a frosting bag and tip. These donuts are best served warm or at room tempature and don't keep well, but most donuts don't. In my house, I didn't have anyone else there to eat my donuts but me and thank god I am a competitive eater. I don't actually compete with anyone else and my only reward so far is in the form of pounds, but a competitive eater all the same. I ate a whole batch myself!
Super Easy Donuts
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
Sugar Cinnamon coating:
1/2 cup sugar
1/4 teaspoon ground cinnamon
Chocolate Ganache dip:
(adapted from Allrecipes)
3/4 cup Giardelli Dark Chocolate chips
3 Tbs Butter
1 Tbs light corn syrup
1/4 tsp Vanilla Extract
Heat ½ cup of the oil in a medium skillet over medium-low heat, place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes." Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.