Glazed Vanilla Donuts
Servings: 12 servings
Ingredients
- 16.3 ounces Flaky biscuits - 1 can
- Vegetable oil - for frying
- Vanilla Glaze
- 1 ½ cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- ¼ cup Rainbow sprinkles - optional
Instructions
- Place a cooling rack over a baking sheet and set aside.
- Fill a Dutch oven or heavy-bottomed pot with 2 to 3 inches of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F.
- Separate the biscuits and cut a hole from the center of each one using a small round cutter. Gently stretch each donut slightly to widen the center hole.
- Working in batches, fry the donuts for 1 to 2 minutes per side, or until golden brown.
- Transfer the donuts to the prepared cooling rack to drain while you fry the remaining donuts.
- Once all of the donuts have been fried, allow them to cool for 2 to 3 minutes.
- In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth.
- Dip the top of each donut into the glaze and return it to the cooling rack.
- Immediately decorate with rainbow sprinkles, if desired.
- Let the glaze set for about 30 minutes before serving.
Notes
- Flaky-layer biscuits create the lightest, most donut-like texture.
- Keep the oil at 350 degrees F for evenly cooked donuts. Oil that is too cool can make them greasy, while hotter oil can brown them before the centers cook through.
- Let the donuts cool for a couple of minutes before glazing so the icing sticks instead of sliding off.
- A cooling rack lets the excess glaze drip away and gives the donuts a smooth finish.
- Add the sprinkles immediately after glazing so they stick before the glaze sets.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- These donuts are best enjoyed the day they're made.
- For a baked version, place the shaped biscuits in a donut pan and bake according to the biscuit package directions before glazing