Doughnuts with Chocolate Espresso Glaze

This is one recipe where I'm not telling you to use Olive Oil. Because we're frying doughnuts. You can....But it's not that important to the flavor and a basic cooking oil will do.

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

Doughnuts:
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!

Glaze
1 1/2 cup confectioners sugar
4 tbsp cocoa powder
2 tbsp milk or water
2 tsp Espresso Balsamic

Glaze:

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.