I’ve shared a few donut recipes before, and they are good, but…they are baked.
Let’s do this donut thing right. And by that I mean FRIED.
The first time I fried something, I felt like the most domestic girl in the world. I couldn’t believe this skill was in my arsenal. I decided it must be genetic, since my grandmother made the best fried chicken ever.
Ok, so the first time I fried something, it actually didn’t go so well. I caught the cooking bug during college in Waco. After watching the Food Network, I would search every grocery store in that little town looking for the exotic ingredients Giada called for in her recipes. Sorry, Giada, but in the South, we don’t do no prosciutto or Parmesan (or, as you say, Par-MEE-john-o). I’m American. I eat bacon and Velveeta. You should try it sometime.
I put on a low-cut shirt (isn’t this step 1 for all of her recipes?) and tried to sashe around the kitchen as effortlessly as Giada. I was waiting for my olive oil to smoke in my pan so I could sauté some garlic. I saw a wisp of smoke, so I dropped in the garlic. It hit the pan, instantly turned black and bounced around the skillet. I grabbed the pan from the heat, threw it in the sink and turned the faucet on it. Smart, right? Oil and water. The garlic took flight and almost burned my roommate’s boyfriend’s face. If this is Italian, I don’t want to cook like an Italian anymore. Italian food hurts people. (Just kidding, Paula, I love you more than bacon dipped in Velveeta.)
The next time I fried something, it went very well. It was canned biscuits to make donuts. Now here’s where the genes kick in.
I didn't want you to be dependent on canned biscuits, so I made a homemade version for you to fry. I bet you have all of these ingredients in your pantry already.
I used a 3" biscuit cutter for donuts, then I used the back of a piping tip to cut out the hole. Neat, huh?
A classic fried donut recipe with vanilla glaze.
Half-Dozen Fried Donuts
Ingredients
For the glaze:
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 434Total Fat: 39gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 35mgSodium: 262mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 1g
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Heather {ModernMealsforTwo} says
You are cracking me up! Yes, putting on a low cut shirt is always step on for Giada's recipes.
And fried biscuit donuts are a huge childhood memory for me. I love those things but never make them for a variety of reasons: preservative tasting donuts, it's just Hubster and me and we don't need that many, and the chance that my thighs will explode. Your paired down recipe takes away two of those fears. So thanks! ;)
Lindsay @ The Live-In Kitchen says
I love it! I've been dying to make homemade donuts but my little family can't (or shouldn't) eat as many as most make. I'm definitely going to try this!
Kiran @ KiranTarun.com says
Aaahh, you are so right about frying donuts -- gotta make some soon. Those are definitely making me hungry at 1am :D
Nicole says
LADY. I avoided clicking on this post for as long as I could.
Because I don't need know how easy these gorgeous doughnuts are.
Because we made a vow before getting married to only ever eat doughnuts on the morning we get our Christmas tree. Never mind that we have tried those foodie doughnut shoppes when on holiday. ;)
shelly (cookies and cups) says
The way Giada pronounces words cracks me up. Like my dad when he tries to talk Spanish..it's just English with a Mexican accent...
anyway, fried donuts are the only way.
Monica says
Is the amount listed for baking soda correct? It seems high for a such a small amount of flour. I'd like to try these, but I'm thinking that they may taste like soda.
Shiana says
They totally do taste of baking soda..
I was wondering how much to reduce the amount by to still have them fluff up beautifully like they do but without that horrid after taste... Any clues?
Monica says
Thank you, Christina. I am going to try these when I get home from work tonight.
Amna says
Can I use something else instead of the egg yolk?
Christina says
Hi Amna, You can try anything you want, but there's no guarantee the recipe will work. I only tested the recipe using the ingredients listed. What were you thinking? A flax egg?
Amna says
Hey, Christina, I made these once before and they were truly amazing. I'm craving thrm right now and I'm all out of eggs and it's kinda late here.
I think I'll have to wait till morning. :c
Christina says
Try mayonnaise? Or an extra tablespoon of butter or shortening? Egg yolk is just for fat.
Jennifer says
Now all I need is that special filling tip and I can make custard filled doughnuts at home. Ugh. Hubby's going to kill me....