- Yield: about 16 donuts
For the donuts:
- 2 cans buttermilk biscuits
- Vegetable Oil
For the Chocolate Glaze:
- 2 sticks unsalted butter
- 1/2 cup whole milk, warmed up a bit
- 2 tablespoons light corn syrup
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 8 ounces milk chocolate, chopped
You'll also need:
- chopsticks or a bamboo skewer
- Paper towels
- A cooling rack
- Sprinkles (optional)
For the Donuts:
- Heat about 2 inches of oil in a large pot. (I used a cast iron pan). Heat on medium heat until hot, this should take about 5-8 minutes. Test the oil by tossing a small piece of dough into the oil, if it sizzles it\'s ready. (or you can use a cooking thermometer and get the oil to about 350F.)
- While the oil is heating up, prep the biscuits. Open the canned biscuits. Using the large end of a melon baller (or an apple corer) take the middles out of the biscuits. There, it already looks like a donut!!
- Set the donut holes aside. Cook 2 donuts at a time. Drop them into the oil and wait for them to turn golden brown. This should take about 30 seconds. If they get super dark before 30 seconds, the oil it too hot! If it takes longer the oil is not hot enough!
- Use chopsticks or a bamboo skewer to flip the donuts. Cook until the other side is a golden brown color.
- Once cooked, move donuts to a cooling rack lined with paper towels to cool. Repeat until all donuts are done.
- After the donuts have cooked, drop the donut holes into the oil and cook for about 40 seconds, rolling them around with the skewers. Remove them and let them cool on paper towels.
For the Chocolate Glaze :
- In a sauce pan, melt the butter. Add in the vanilla, warm milk and light corn syrup. Whisk together. Whisk in chocolate until melted. Remove from heat and stir in powdered sugar.
- Quickly dip the tops of the donuts into the chocolate glaze and sprinkle with sprinkles!. Stir the glaze every so often to keep it from getting stiff.