I’ve made cake doughnuts in the oven before, but they just didn’t quite satisfy like a true bakery doughnut—you know, the pillowy-soft raised ones that are fried to perfection. I didn’t think it was possible to get doughnut-doughnuts from a DIY, especially without owning a deep fryer. But! Did you know you can make REAL raised doughnuts at home with just one ingredient + some fun toppings? Here’s how you can look like a doughnut pro.
We decided to fill this batch with a delicious vanilla cream that is dangerously easy to make. (Seriously—once you know it’s so simple, what’s to stop you from making it every day? Don’t say I didn’t warn you.) Here’s all it takes:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla
Fit the bowl of a stand mixer with a whisk beater, or use a hand mixer with a whisk attachment. Add the butter (be sure that it’s softened—that’s very important!) and powdered sugar to the bowl and beat on low speed until well mixed. Increase the speed to high; beat about 4 minutes or until soft and fluffy. Scrape down the sides of the bowl. Finally, add milk and vanilla; beat 4 minutes longer. Set aside.
For the doughnuts themselves, all you’ll need is:
- 1 can of refrigerated biscuits
- Canola oil for frying (about 5 cups)
- 1 ½ cups sugar of choice for coating finished doughnuts (powdered, granulated or colored sugar all work well here)
- Candy or deep fry thermometer
Oh, and don’t forget the tasty toppings!
Begin by placing about five cups of oil (it should be at least 2 ½ inches deep) in a 10-inch wide saucepan or Dutch oven over medium heat. Heat the oil to 375° F, keeping a close eye on your candy or deep fry thermometer. If the oil gets too hot, your doughnuts could end up burnt on the outside and undercooked in the middle.
Separate dough into 8 biscuits. Gently place two biscuits in hot oil. (Frying just two doughnuts at a time will prevent the oil from getting too cool.) Fry 2 minutes. Using a spatula, flip biscuits over and fry 2 minutes longer or until doughnuts are a deep golden brown all over.
Transfer doughnuts to paper towel-lined plate to absorb any excess oil. If your oil cools during cooking, just wait for it to reach 375° again before cooking your next two doughnuts. Repeat with remaining biscuit dough and toss finished doughnuts in sugar to coat.
Using the handle of a wooden spoon, poke a hole into the side of each doughnut. Fill a decorating bag fit with small hole tip with vanilla cream (or DIY a decorating bag by filling a plastic zip-lock bag with the cream and cutting a small hole in one corner). Squeeze enough vanilla cream into each doughnut to fill hole.
And there you have it. Don’t they look great?
Top Those Doughnuts!
Possibly the most fun part of making doughnuts is choosing the toppings. Some delicious variations: