Sugar Cinnamon Donuts from Canned Biscuits

Recipe and photo courtesy of Jessika Cesilia Perez

A stovetop and sauté pan (or any pan with a high edge) will be needed for this recipe. 

Yield depends on how many biscuits are in the can. One biscuit = one donut (and one donut hole).

Ingredients

• 1 can of regular or butter biscuits
• 1 cup of sugar
• ⅓ teaspoon of nutmeg
• 1½ Tablespoon of cinnamon
• Small dash of ground cloves
• Vegetable oil (enough for each donut tofry on each side as you flip)

Note: The cinnamon topping mixture is optional. These donuts are like a blank canvas, so any frosting, topping, or filling will complement the fried, flaky base (imagine a churro-croissant).

Prep work

1. Remove biscuits from the can and punch holes out of each donut. A small cookie cutter, or small round object (even a bottle cap) will do. The round cut outs can be fried, as well, just fry separately from the donuts and watch to make sure they don’t burn.
2. Mix the sugar mixture – combine the sugar with the spices of your liking in a bowl large enough that the finished donuts will be able to be tossed in. 
3. Prepare a plate with napkins or paper towels to immediately place your fried donuts onto.

Directions

1. Waiting to preheat the oil until all your ingredients are ready is recommended. The amount of oil needed will be based on the depth of your pan. The donuts must be able to flip over and be cooked completely, however, it is recommended to start with less and add more slowly if unsure. Preheating the oil takes about 5 minutes, to a temperature of 360 degrees, using a candy or oil thermometer. 
2. Carefully place donuts onto oil and watch over them until the bottom side looks golden or fried to your preference. Flip each donut only once.
3. Take donuts out once both sides have been cooked and place onto a plate with napkins to absorb some of the excess grease, then place into sugar bowl. Mix to cover entirely. If topping with icing, let the donuts cool so the frosting or other doesn’t melt upon placing. Enjoy!