I've made these before. I might even have posted something like this before. But I made these for Sunday breakfast and had such a good time. The leftovers were dessert.
And yes, doughnuts really are this easy. This is really a very quick process, so start with just a few until you get the hang of it. My favorite tool for flipping doughnuts in oil is a pair of wooden chopsticks. Just don't poke holes in your dough!
Doughnuts with Chocolate Espresso Glaze
1 can Biscuits
Oil for frying
Heat about an inch of oil in a large heavy pan. Oil is ready when a drop of water skitters across the top or a tiny bit of dough bubbles and browns when you put it in.
Unpop your biscuits and either cut a hole in the center with a cutter or tear with your fingers and round it out a bit.
Drop into the oil gently and flip when browned. Drain on a plate lined with paper towels. Dunk in glaze and let sit a few minutes until set. Have fun with it!
1 1/2 cup confectioners sugar
4 tbsp cocoa powder
2 tbsp milk or water
2 tsp Espresso Balsamic
Sift the sugar and cocoa powder together in a large bowl*. Slowly stir in the balsamic and the milk or water. (milk gives more of a milk chocolate taste) The glaze should be thick, but still pourable.
*It is important to sift the sugar and cocoa powder to avoid lumps! If you look at the picture carefully, you will see that I did NOT. Still delicious. Not nearly as pretty.