|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 1g||3%|
|Total Sugars 31g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making your own homemade doughnuts can seem like a daunting task. You have to activate the yeast, wait for the dough to rise, struggle to form the round shape, and then worry about cooking the doughnuts properly in the hot oil. This recipe is infinitely easier and the easiest way to make doughnuts at home—all you need is a can of refrigerated biscuits. Simply pop open the can of biscuits and poke a hole in the center with your finger, gently stretching the dough into a circle, and you're done. The doughnuts are all uniform in size and ready to fry in just minutes.
Once the doughnuts are fried to perfection, they can be glazed and topped as you like. If you love the maple and bacon topped doughnuts from Krispy Kreme, this copycat version will knock your socks off. A simple glaze made with powdered sugar, maple syrup, and milk is perfect for dipping the homemade breakfast pastries. While the glaze is still wet, top with a generous sprinkle of crisped, cooked bacon. The result is a perfect blend of sweet and salty in every bite.
8 strips bacon
1 (16.3-ounce) can refrigerated biscuits
Canola oil or vegetable oil, for frying
2 cups confectioners' sugar
2 tablespoons maple syrup
2 tablespoons milk, or as needed
Gather the ingredients.
Fry the bacon in a large skillet until crisp.
Drain on a paper-towel-lined plate and crumble when cool enough to handle. Set aside.
Pop open the container of refrigerated biscuits. For each biscuit, poke a hole in the center using your finger and gently stretch to form a ring. Make the holes slightly larger than what seems necessary, because the hole will puff up and close slightly as the doughnuts fry.
In a large cast-iron skillet, heavy-bottomed, deep pan, or electric skillet, add enough oil to fry the doughnuts. Heat the oil to 375 F, and fry the doughnuts in batches for 2 to 3 minutes per side until golden brown.
Drain doughnuts on paper-towel-lined plates to cool.
In a medium bowl, whisk together the confectioners' sugar, maple syrup, and 1 tablespoon of the milk. Add the other tablespoon or more milk as needed to achieve a glaze consistency.
Dip each donut in the glaze and place on a wire rack.
Immediately sprinkle each doughnut with the crisped and crumbled bacon so the bacon sticks to the glaze.
Serve and enjoy.
It is important to fry doughnuts in oil at the proper temperature. When the oil is at 375 F, it will cook the doughnuts without burning but also keeps them from absorbing too much oil, which can make them oily and dense. You can check the temperature of the oil using a candy thermometer or by using an electric skillet.
How to Store
- These doughnuts taste best when enjoyed fresh. Luckily, the recipe only makes eight doughnuts, so you shouldn't have too many leftovers.
- Leftover doughnuts can be kept in an airtight container at room temperature for a day or two.