Fry
by: Sarah Coates
June27,2014
4
4 Ratings
- Makes 10
Jump to Recipe
Author Notes
When canned biscuit dough can produce a donut of passable quality, can you imagine what honest-to-goodness homemade biscuit dough would do? And what if that dough had the best qualities of both a good, buttery biscuit and a yeasted donut? I couldn’t help myself. I had to find out.
I was not disappointed. As soon as the first round hit the oil, I knew I was in for a treat. I could see the layers of dough puffing up into a crispy, tender, yeasty donut. I could smell the butter in the dough sizzling and taking on nutty, caramelized notes. When I cut into one, still-warm, I could see all the flaky layers separated out. It looked like a poor-man’s cronut. And it tasted even better. —Sarah Coates
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 teaspoonactive dry yeast
- 1 cupwhole milk, at room temperature
- 2 1/2 cupsall purpose flour
- 2 1/2 teaspoonsbaking powder
- 2 tablespoonssugar
- 1/2 teaspoonsalt
- 8 tablespoonsbutter, cold
- Oil, for frying
Directions
- Mix the yeast into the room-temperature milk. Set aside while you assemble the rest of the ingredients.
- Place all of the dry ingredients into the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
- Cut the cold butter into 1/2-inch cubes, and add them to the dry ingredients. Work the mixture on a low speed for about 2 minutes, or until the butter is mostly incorporated into the flour, with some larger flakes of butter still visible. Mix more than you would for traditional biscuits or a pie dough: Most of the butter should be incorporated into the flour.
- Add the milk and yeast to the mixer, and mix on a medium speed, just until the mixture starts to cohere and there is no dry flour in the bottom of the bowl.
- Dump the mixture out onto a floured surface, and pat and knead it together until it forms a smooth ball. Roll the dough out to about 1/2-inch thickness, and use a doughnut cutter (or a biscuit cutter and a piping nozzle) to cut out as many donuts as you can. With a 3-inch cutter, you should end up with 10 biscuits, re-rolling the dough scraps twice.
- Set aside your donuts and donut holes in a cool place for 30 minutes. Unlike traditional yeast baking, you do not want to put this in a warm spot -- that would cause the butter in the biscuits to melt and would make these very tough to work with.
- When the donuts have had their 30 minute rest, heat about 2 inches of oil in a wide, deep pan, and bring it up to 350° F (170° C). Alternatively, you can place one of the donut holes into the cold oil. When it turns golden brown, the oil is hot enough to fry in.
- Place a few donuts at a time into the hot oil (fewer is best -- you don't want the oil to bubble over). They need about 1 1/2 minutes per side. When they have turned a dark golden brown and have puffed up to about twice their size, the donuts are ready. Carefully remove the donuts from the oil, and place them on a cooling rack or some paper towel to drain.
- Once they're all cooked, you can either toss the donuts in cinnamon sugar or powdered sugar, or glaze them. I used a mixture of puréed blackberries and icing sugar to top mine.
Tags:
- Cake
- Biscuit
- Bread
- Pastry
- American
- Milk/Cream
- Fry
- Summer
- Father's Day
- Valentine's Day
- Fourth of July
- Winter
See what other Food52ers are saying.
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Laura415
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Suzanne Truong Hoyer
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Goose
Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.
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3 Reviews
Goose November 16, 2020
OMG my partner just surprised me with this wonderful cinnamon sugar delight. The Biscuit doughnut is amazing. ***GreatRecipe*** I will definitely let everyone I know about this one. I have a question about substituting some ingredients for my Father who can’t have flower or butter. Do you by any chance have any suggestions. Great Job!!!
Thank you
Goose:)
Laura415 December 14, 2015
I like this. I will try it with a gluten free flour mix since I already make great biscuits with it. Looking forward to seeing what the texture will be like.
Suzanne T. February 3, 2015
Can you not cut a hole into them and then fill them with custard or jelly?