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To be fair, our New York City winters are relatively mild, but the overall slate gray hue of the sky drags spirits down, no matter what the temperature. We are just beginning to spy cotton candy blossoms on trees and the clouds popping against a more emphatic blue. With that in mind, we turned to more vivid palettes in these special treats that are ridiculously easy to make and ideal to serve during Easter or at birthday celebrations for young and old.


EASY AS PIE DOUGHNUTS

Makes 8 small doughnuts or 10 large doughnuts *See notes at end of post

1 roll biscuits
8 cups vegetable oil

– Line a large plate or baking sheet with 2 layers of paper towels.

– Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°F on a candy or deep-fry thermometer — or just keep an eye on it and wait for the surface to shimmer. (Oil should be 1- to 1 ½ inches deep).

– Add half of the doughnuts and half of the doughnut holes and fry until the bottoms turn golden brown, 1 to 1 ½ minutes small doughnuts and 2 to 2 ½ minutes for large doughnuts. Using chopsticks or tongs, turn the doughnuts and holes and fry until golden brown, 1 to 2 minutes longer. Transfer them to the prepared plate. See below for topping ideas!

FOR THE TOPPINGS

2 tubs store-bought vanilla icing
Food coloring of your choice
Sprinkles, gummy candies, or crushed cookies of your choice

– Place a cooling rack on a baking sheet. Transfer the icing to a medium microwave-save bowl. Heat the icing for 30 seconds, stir, and heat in 15 second increments until it is runny. Stir in food coloring of your choice. Dip the doughnuts in (you should dip the doughnut about half-way) and place, icing side-up, on the cooling rack. Repeat with remaining doughnuts and top with sprinkles. You can, of course, pour small amounts of icing into multiple bowls and add different food colors to each one for a more colorful array of doughnuts. You can also try the Plain Jane Glaze below for simpler doughnuts. We also like to make to toss them in granulated sugar and cinnamon for a quick breakfast or dinner party dessert.

 

PLAIN JANE GLAZE

2 cups confectioners’ sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1/4 cup whole milk
1 teaspoon pure vanilla extract

– Place confectioners’ sugar and salt in medium bowl. Whisk in melted butter, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately. 

 

Notes: We use Pillsbury® biscuits for this recipe:

One roll of “Buttermilk” biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You’ll need a 1/2-inch round cutter to punch out the holes (you can also use a bottle cap!).

One roll of “Grands Homestyle Buttermilk” biscuits yields 8 large (about 3 1/2 inches in diameter) doughnuts and eight doughnut holes. You’ll need a 1-inch round cutter to punch out the holes.

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