FRESH HOMEMADE CIDER DOUGHNUTS

Let me just start this post with a little disclaimer: Growing up in our home, doughnuts were considered a totally legit breakfast. 

Most Saturday mornings, my dad would go for a bike ride and return with a box of doughnuts. (Now that I’m thinking about this…there are two stand outs… First, we got to eat doughnuts for breakfast almost every week and second, how in the world did my dad get a box of doughnuts home on his bike?!) 

But anyway, my point is: no one in the family would bat an eye if breakfast consisted of a maple bar followed by a double blueberry. 

Which is what I ate (and thoroughly enjoyed) pretty much every Saturday morning of my entire childhood.

There are just some things that carry through from your growing up years—and my love for a good doughnut is one of those things.

So knowing this, you might think that my offspring would also have a deep and abiding love for “the doughnut.”  However, (I don’t know how or why) there are some in my family who do not appreciate the doughnut like I do. 

When I suggest we stop to pick up a box of doughnuts, they are less than thrilled and want. . . a bagel. 

What?! 

However, these particular doughnuts have won over even the two non-doughnut lovers in our family—they are always requesting these homemade doughnuts. They looove them. 

We make them several times a year. . . usually about three times in October(!) and then once or twice during the rest of the year.

They are quick, delicious and could not be any eqsier to make!

Fresh Homemade Doughnuts

Ingredients:

1 can Pillsbury Grands Original Biscuits Refrigerated Dough

Powdered Sugar

Granulated Sugar

Cinnamon

Vegetable or Canola Oil

Directions:

1. Open can of refrigerated biscuits and separate.

2. Cut out a circle (aka: a doughnut hole) from the center of each biscuit. You can do this by using a small circle cookie cutter--or if you don’t have one of those on hand, the tiny liquid measuring cup that comes with your Children’s Tylenol works perfectly too!

3. Heat ½” of oil over medium low heat. 

4. Using a pair of long tongs, place dough in hot oil and let it cook for a couple minutes on each side.

5. With the tongs, remove the doughnut from the oil and place on a paper towel. 

6. Let the doughnut cool for a couple minutes and then dip in powdered sugar or a cinnamon/sugar mixture.

Yields: 

8 doughnuts, 8 doughnut holes

Author & Photography: Tiffany Lasson

Website: gillargirl.blogspot.com   

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