Nothing better than a classic fried sugared donut! Covered in sugar, this donut is special because it takes only three ingredients to make this. You won’t believe what the one major ingredient is!
There is absolutely nothing in the world that I love more for breakfast than a classic fried sugared donut and a large cup of coffee. Every morning, when I go to a favorite local coffee shop near work, I’m always looking for their pastry display case to have a sugared donut. They sometimes have it and they sometimes don’t. On the days they have it, it’s probably one of the best ways to wake me up in the morning because I instantly perk up and get excited to bite into a freshly fried sugared donut. There’s just something about the light crispy dough and the sugar crystals covering your lips.
I ate far too many of these sugared donuts after frying them up. They were so fluffy and yeasty – just like real donuts, but you’d be surprised to know that I made these with the canned Pillsbury biscuit dough! YES! It’s true!!
I was so skeptical with frying the Pillsbury biscuit dough. I didn’t think they would taste anywhere near a donut. I thought it would just taste like a fried biscuit or worse, it would just sit in the oil and soak it all up.
I was so happily proven wrong.
You NEEEED to make these. They’re the easiest things to make and will fix any donut craving you have. I want to go buy a bunch of biscuit dough now and just fry them up and cover them in sugar so I won’t have a sugared donut craving again! I’m guessing my jeans won’t like that very much ;)
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 can of Pillsbury buttermilk biscuit dough
- 1 quart canola oil, for frying
- 1/2 cup granulated sugar
- In a 5 1/2 quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 375 degrees Fahrenheit.
- While the oil is heating up, separate out the biscuits and using a small biscuit cutter, cut out a hole in the middle of the dough and roll that cut out into a ball for the donut hole.
- Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 1-2 minutes.
- Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts and donut holes have been fried.
- While the donuts are still warm, toss donuts in a bowl of a sugar and generously coat them with granulated sugar.
- These are definitely best eaten warm and within a few hours of frying. They do NOT keep well. By the next day, they were super doughy and didn't taste good at all.
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