Bonuts: fried biscuit-dough donuts with a vanilla glaze
Alton Brown · ♥ 20.5K likes · 1.1M views · 5 min video
Read about doughnuts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 batch biscuit dough
Knead and fold the biscuit dough over a few times and pound out to about an inch thick.
- 2 quart peanut oil
Heat 2 quarts peanut oil to 350F, checked with a fryer/candy thermometer, then bring the flame down to hold it there.
Cutters and the frying oil
- 1 tsp vanilla
- ¼ cup whole milk
For the glaze, microwave the vanilla and whole milk together for about 15 seconds.
- 8 oz confectioner's sugar
Whisk in the confectioner's sugar until it dissolves and runs off the whisk in a ribbon.
Cut rounds as close together as possible, then poke out the holes with the small cutter; keep the holes. Keep the dough no warmer than room temperature or it gets sticky.
Cutting the donuts and holes
Confirm the oil is at 350F and turn the flame up a little, since the temperature will drop; lower the dough in by hand or on a spoon.
Fry no more than about four at a time, 1 to 2 minutes per side, rolling them over with a wooden spoon, until golden brown.
Fry the holes next, lowered in with the spider; lift out when golden brown and drain.
While still warm but cool enough to handle, dip one side in the glaze and spin; hotter donuts give a thinner glaze.