Donuts that are deep-fried in oil, coated in cinnamon sugar, and drenched with a sweet maple glaze.
For the Donuts:
- 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 reaches 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 seconds 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 the powdered 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 powdered sugar. To make glaze thinner, add additional milk
- Category: Breakfast
- Method: Fried
- Cuisine: American
Keywords: cinnamon donuts