Who doesn't like fried dough?
I'm not a big deep fryer. I don't do it often because I don't own a fryer, so what we're talking about is a whole bunch of oil in just a regular pot, which is a gigantic pain in the ass to deal with, especially when it's hot.
But on occasion, I get a taste for something that requires a deep fry, and I actually get motivated to do it.
This was one of those recipes.
Do-nuggets
One of the reasons I could be tempted to heat up a pot of oil to make this is because heating the oil is the most difficult part of this recipe.
1 package store-bought biscuits
Vegetable oil, for frying
2 tablespoons ground cinnamon
1/2 cup sugar
Preheat oil to 360 degrees F.
Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil.
In a large paper bag combine the cinnamon, and sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter.
You can also make these glazed doughnuts, by mixing about a cup of powdered sugar with enough milk to make a thin glaze, then dunking or drizzling the cooled doughnuts in it.
I love these, though, with just the cinnamon sugar--they get crispy on the outside and stay soft and warm on the inside.
And yes--warm is the best way to consume these.
Which I recommend you do immediately if not sooner.
But on occasion, I get a taste for something that requires a deep fry, and I actually get motivated to do it.
This was one of those recipes.
Do-nuggets
One of the reasons I could be tempted to heat up a pot of oil to make this is because heating the oil is the most difficult part of this recipe.
1 package store-bought biscuits
Vegetable oil, for frying
2 tablespoons ground cinnamon
1/2 cup sugar
Preheat oil to 360 degrees F.
Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil.
In a large paper bag combine the cinnamon, and sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter.
You can also make these glazed doughnuts, by mixing about a cup of powdered sugar with enough milk to make a thin glaze, then dunking or drizzling the cooled doughnuts in it.
I love these, though, with just the cinnamon sugar--they get crispy on the outside and stay soft and warm on the inside.
And yes--warm is the best way to consume these.
Which I recommend you do immediately if not sooner.
