Cinnamon Sugar coated donuts with a maple glaze.
- 1 Bottle Vegetable oil (48oz)
- 1 Sleeve Pillsbury Grands Homestyle Biscuits (48oz)
- 1/4 C Sugar
- 2 tbsp Cinnamon
For the glaze
- 1 C Powdered sugar, sifted
- 1/4 C Unsalted butter, browned
- 2 tbsp Pure maple syrup
- 2 tbsp Milk
- In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
- Remove biscuits from container and roll out flat, lengthwise. With your hands, roll each cutting into a long string with a pizza cutter. Cut in half if necessary.
- Drop biscuits in oil.
- Fry for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.
- Combine cinnamon and sugar in a Ziploc bag. Throw fried donuts in the Ziploc bag, seal it and gently toss to coat the fries in the cinnamon sugar mixture.
For the glaze
- Sift powered sugar. This step is necessary to create a smooth glaze.
- Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
- Pour melted butter over powdered sugar. Add maple syrup and milk.
- Whisk until smooth.
- For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk