When I got up this morning and checked Instagram (@breakfastbylisa!!!), it took me about 0.2 seconds of scrolling through my feed to see that today is, in fact, National Donut Day. I try really, really hard to restrict how often I eat donuts because they’re lots of empty calories, but I had to celebrate this momentous national holiday, right??
When I was younger, my dad and my sister and I would, on special occasions, make donuts from Pillsbury biscuit dough together and I just remember that they were SO GOOD. Don’t get me wrong, I love a good donut-shop donut, but, as it’s often true, nothing beats making your own donuts.
This morning, I texted my dad asking what he did to make donuts, and he gave me the basis for the recipe below. I then made the dough from scratch with a simple biscuit recipe and, voila, I had a plate full of delicious, sugary, crisp donuts.
The dough recipe is quite simple, you just combine your dry ingredients, cut in the butter, and add a splash of milk. Mixing and kneading it is a pretty easy process, too.
When making the donuts, I just roll out the dough and use any medium sized cup I can find to cut circles about 3 inches wide.
For the frying, my dad insists that it’s vastly superior to melt Crisco shortening and heat it at 375 degrees rather than just the Crisco vegetable oil. I’m not sure there’s actually a difference, but I’ve never tried it any other way so it’s a mystery to me.
Once the donuts are cut and ready, I’ve found it’s easiest to set up stations–the donuts go from the wooden board I cut them on into the oil and then straight into the powdered sugar. Once I’ve given them a good roll, they go onto the plate of ready to eat donuts.
Once they’re cooked, eat them right away! They’re at their best when they’re super fresh, so I usually go ahead and eat as many as I can since they’re not nearly as good the next day.
Happy national donut day!!!