After the beast that was tiramisu, I thought we could try something super simple today with these Three-Ingredient Donuts. All you need is vegetable oil, a can of store-bought biscuits, and sugar. Yes, that’s it.
We’ll transform these simple ingredients into addictive donuts through the magic of frying. The first time I made these donuts, I had never fried anything before. I was a bit worried I would blow up my kitchen or my face or something. But I am happy to report that both my kitchen and face are well intact. In fact, you can find frying success too if you follow just a few guidelines.
Grab a large pot, fill it 2 inches deep with vegetable oil or any other neutral tasting oil, and then heat the oil to 350-365°F. The key to frying is monitoring the temperature of the oil. I use a candy thermometer, since it measures high temps with ease. Once it’s in the desired temperature range, I throw* a tester donut into the oil wait, let it fry, and then take it out to measure its doneness. After 2 to 3 minutes, the donut should be golden brown on the outside and fully cooked on the inside. If it’s too dark on the outside and raw in the middle, the oil is too hot. Lower it a bit and try again.
Know that adding dough to the oil will bring down the temperature. Don’t fret. After each batch, allow the temperature to rise back to the desired temp zone and carry on frying. It’s a delicate balance between time and temperature but after a few batches you’ll get the hang of it.
*Personal Admission #19: Okay, it is more of a gentle placement. I do not recommend “throwing” anything in 350° oil.
- 1 can biscuits
- 24 oz vegetable oil, at least
- 1 cup sugar
- Fill a large pot 1-2 inches deep with vegetable oil. Over medium heat, bring oil to 350-365°F.
- Pour sugar in a small bowl. Set aside.
- Cut biscuits in half. Pinch each half piece of dough into a round ball.
- Add 3 to 4 donut balls into oil for 2 to 3 minutes. Fry until golden brown.
- Remove from oil. Place in small bowl and coat generously with sugar.
- Devour immediately.