Easy Doughnuts! Made from biscuits in a can!!



From the Kitchen of Julie is back!  January was a little crazy.  Which probably explains this delicious and indulgent doughnut recipe instead of my usual healthy spin on baking.  These doughnuts are SOOO easy that I don’t mind making an exception this one time.

Doughnut Ingredients & tools

  • Pillsbury Grands Flaky Layers Originals
  • Canola oil
  • Doughnut cutter
  • Medium pot
  • Baking thermometer (these go higher then a meat thermometer)
  • Long handle slotted spoon (spoon with holes).  The long handle gives you room to stand back from heated oil when submerging doughnut.
  • Paper towels

Chocolate Ganache Icing

  •  1/2 cup of bittersweet chocolate
  • 1/4 cup heavy whipping cream
  • 2 Tbs cup honey

Chop bittersweet chocolate into small chunks and place in a bowl.  In a separate bowl, heat the heavy whipping cream in microwave for 30 seconds.  Pour cream over chocolate, add honey, stir with a whisk in a spiral motion from middle of the bowl to edge until smooth.

Cinnamon and Organic Coconut Sugar Dusting

  •  2 Tbs of Organic Coconut Sugar (Trader Joe’s) and 2 Tbs of granulate white sugar
  • or 1/4 cup granulated white sugar
  • 1 Tbs cinnamon

Mix all together with a fork.


  • Fill medium pot 1/3 to 1/2 full with oil.  Heat oil to 375 degrees.  Clip thermometer to side of pot and monitor temperature closely.  Start at a medium high heat and go up from there till you hit 375.
  • As oil is heating up, crack open the biscuits and lay them out to rise.  Then get your cutter out and cut your biscuits into doughnuts shapes.  Save your doughnut middle for doughnut holes!
  • Have slotted spoon for submerging ready and a stack of paper towels to place doughnuts on after they have cooked.  Once oil is heated, gently submerge your doughnut into oil.  CAUTION!  Be careful with heated oil at this temperature.  It could crackle out of the pot and fly up at you!  Stand back when submerging.
  • Let doughnuts cook until golden brown about 4-5 minutes.  The holes should also be golden brown but only 2-3 minutes.
  • Remove doughnuts from oil with slotted spoon and place on paper towels.  Then toss in cinnamon sugar mixture until fully coated.
  • If you are doing the chocolate ganache icing let doughnuts cool then dip into icing.
  • Serve immediately!  These bad boys will keep for a few days but are amazing right after cooking.  Enjoy!!

Healthy Yellow Cake Mini Doughnuts with Chocolate Frosting!



Yellow Cake Ingredients

•            Nonstick cooking spray

•            1 box yellow cake mix

•            1 cup of butternut squash puree

•            1/4 cup of water

•            2 TB of vegetable oil

•            2 large eggs

•            1 large egg white

•            6 oz of banana or vanilla yogurt ( greek works too)

Preheat oven to 350 F.  Coat a mini doughnut baking pan with cooking spray and flour lightly.  In large mixing bowl combine cake mix, puree, water, oil, eggs, egg white, and youguret.  Mix 1 to 2 minutes. Pour batter into doughnut baking pan and bake about 20 minutes, or until toothpick comes out clean.

Chocolate Icing (make enough for about 20-25 mini doughnuts)

•            1/2 cup unsalted butter

•             1/4 cup whole milk, warmed

•            1 tablespoon light corn syrup

•            2 teaspoons vanilla extract

•            4 ounces bittersweet chocolate, chopped

•            2 cups confectioners’ sugar, sifted


Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat overmedium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.