Guys it’s #NationalDonutDay! Did you know this? If you are like me you were too busy tending to the everyday tasks that make up your life and you almost missed it. But we should have some fun too, right?
I’ve got a last minute “recipe” that will enable us to get in on the fun of #NationalDonutDay without much prep or stress. I use the term “recipe” very loosely. It’s more like a assembling a few ingredients adding a dash of prep time and ta . . . da . . . a donut hack is born. But no one will ever know the difference. They’ll be too busy devouring the maple goodness of this hack to ask any questions.
I know we’re in hurry to get started but before we do, can I take a minute to share? Thanks friends.
Since moving back to CA I have not been able to find a good maple donut. I don’t know when it happened, but I fell in love with these sweet treats. Maybe it has something to do with the fact that they were readily available at my neighborhood Dunkin Donuts when I lived in Chicago. Any time I got a craving, I’d roll through that drive-thu and seconds later maple bliss.
In LA I’ve tried all the chains but, no bueno. I’m also aware that LA has a ton of donut options as is evidence by the presence of Time Out LA’s Donut Party where people are shelling out $25 (guilty as charged) to get their hands on donuts by a variety of local vendors.
Until I meet another that I love as much and I can get my hands on it with minimal effort, I’m opting for this easy-peasy-homemade option. Here’s my secret: I use pre-made biscuits.You know the ones that come in the metal tubes. No dough to knead, straight to the chase. Fry those babies up and cover in delicious glaze. Let’s do it!
Maple Donut Hole Hack
1 package ready-made biscuits (makes about 20 holes)
1/4 cup butter
1 cup sifted confectioners sugar
1/2 cup real maple syrup
1/2 teaspoon maple flavoring
- Make maple glaze first. Melt butter in small sauce pan. Once melted, remove from heat and whisk in sifted sugar. Once well combined, add up to 1/2 teaspoon maple flavoring to desired taste. Set aside.
- Add enough vegetable oil to cover 1/2 the dough into a frying pan (cast iron skillets are awesome for this). While oil heats, open biscuit tube and remove biscuits. Cut each biscuit in half and roll between palms to form a ball.
- Once oil is hot enough (test by placing a piece of dough into it, if it begins to bubble, it’s ready). You don’t want the oil to get too hot or it will burn your dough balls very fast. Using a pair of tongs place dough balls into the oil and cook for approximately 2 minutes. This goes really fast so make sure you’re watching. Once you see that the dough is turning golden turn over and fry the other side for another approximately 2 minutes.
- Once golden on each side place on a paper towel lined plate to absorb any extra oil. Let cool for 2-3 minutes then dip in glaze. Coat on all sides and then place on a drying rack with a piece of parchment paper underneath it.
- Once the glaze is dry, repeat the glaze process. It’s an extra step but you’ll be happy you did it. Trust.