Yesterday, while browsing food blogs online like a typical foodie, I chanced upon a post by Rasa Malaysia on making "cheater donuts" using refrigerated Pillsbury dough. I could not have found it at a better time because for the last week or so, I'd been craving donuts and never seemed to have the time to stop by a donut shop. I don't eat donuts very often. In fact, I can't remember the last time I had a donut. Since this recipe sounded so easy, I thought I'd try it today.
(Yields 20 donuts, about 2-1/2 inches in size)
2 7.5 oz. cans of refrigerated Pillsbury dough (buttermilk variety)
Vegetable oil for frying
|The dough: Pre-cooked on a plate and cooking nicely in the hot oil.|
1. Pop open the can of dough and separate the pieces on a plate.
2. Heat oil to about 350º. You can use a deep fryer if you have one or in my case, I used my wok. When you see the oil beginning to smoke, it's a good sign that the temperature is just about right.
3. Gently drop the dough into the oil one at a time. It's important not to crowd them so that they cook evenly. In my case, I cooked them in batches of five.
4. Once they brown nicely on one side (about 20 seconds), flip them over to brown the other side.
5. Remove and drain on paper towels then sprinkle with a good amount of sugar. Serve warm.
|The un-sugared donuts: Nice and warm, draining on some paper towels. Some |
got browned a little too much but no worries, they will be equally loved and devoured.
If you're cooking them in a deep pot/pan or a wok like I did, it's very important to keep an eye on them at all times and adjust the temperature accordingly. They tend to brown very quickly and could burn easily if you're not careful.
In the beginning, you can start off at a medium-high heat setting so that the oil will maintain its temperature after the cold dough goes in. Once they do, turn the heat down to medium-low or even low. Once that batch is removed, you can turn the heat back up again to repeat the process.
You don't need alot of oil if you cook them in small batches. I used only about 3 cups and that was more than enough.
|The sugared donut - up close and personal.|
Wow. Just, wow. For the amount of time it took to make these donuts and the ease of it all, this recipe is pure WIN.
Sure, they don't taste like Krispy Kreme donuts but boy, are they good! And they definitely do hit the spot if you're craving a donut. They are slightly crunchy from the exterior but the interior is so nice and chewy. My man gave it two thumbs up.
Next time I make these, I'm going to try a nice glaze on them or maybe with some cinnamon sugar. Can't wait! ~ Veggie Girl