Recipe courtesy of Ree Drummond
Chocolatey Biscuit Donuts
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- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 10 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 328
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 19 mg
- Sodium
- 201 mg
This recipe uses refrigerated canned biscuits as a shortcut, which gives all the deliciousness of freshly fried doughnuts without making the dough. Ree’s tip for frying donuts is to use lard, because it gives the donuts a nice crispy edge.
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 10 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 328
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 19 mg
- Sodium
- 201 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Heat 2 inches of lard in a large, heavy-bottomed pot over medium heat to 375 degrees F. Set a wire rack over a sheet pan.
- Using a 1/2-inch circular cutter, cut out the center of each biscuit, then set the biscuit donuts and centers aside.
- In a wide bowl, mix together the sugar and cocoa powder, then set aside.
- Fry the donuts and centers in two batches until deep golden brown, about 1 minute per side. Remove to the wire rack.
- Roll the donuts and holes in the cocoa sugar and return to the wire rack.
- Add the chopped chocolate to a separate bowl. Heat the cream in a small skillet until just bubbling. Pour over the chocolate and let sit for 1 to 2 minutes. Stir until smooth.
- Spoon the chocolate over the donuts, or dip the donuts into the chocolate, returning them to the wire rack and letting the excess drip onto the sheet pan.
- Serve immediately.
