neutral tasting oil for frying(I like to use canola)
jams, jellies, and fillings of your choosing
Instructions
Begin heating your frying oil to 350 degrees Fahrenheit. Choose a deep pot that will allow for the oil to expand as the doughnuts are fried. Take care to not overfill the pot with oil as it will expand as new pieces are added. Hot oil expands when cold or room temperature foods are added, so always leave plenty of room for expansion in your pot or fryer. Less is more when it comes to frying oil. You only need enough to float whatever you are frying in the hot oil without it resting on the bottom of the pot. For these doughnuts, 1 ½ to 2 inches of oil is more than enough.
As the oil comes up to temperature, open the roll of biscuits. I like to choose the larger size as they are easier to fill, but the smaller size is equally delicious. Separate the biscuits and lay them on a piece of parchment or waxed paper.
Combine the granulated and powdered sugar, stirring to mix. I find that the sugar is easiest to coat the fried doughnuts when placed in a paper lunch sack or a shallow baking pan. Either will work equally well and allow you to gently coat the warm doughnut with sugar without breaking the tender doughnut apart.
We usually make filled or jelly doughnuts, so I leave the biscuits whole. If you prefer, you can cut out the middle of each biscuit to give them a traditional doughnut shape. I find that an apple corer works very well for this job. Save the small circles of dough to fry as doughnut holes if you like.
When the oil has come up to temperature, transfer a few of the biscuits to the hot oil, taking care not to splash the oil out of the vessel and making sure not to overcrowd them. Each biscuit should be able to float freely in the hot oil without touching another biscuit to prevent them from sticking together. I tend to fry the larger sized biscuits two at a time.
Fry each batch for 2-3 minutes, until medium golden brown. Flip the doughnut carefully and fry for another 2-3 minutes until it is medium golden brown. Remove the fried doughnuts from the hot oil carefully to a paper towel lined tray. Repeat until all of the biscuits have been fried.
After the fried doughnuts have cooled, add them to the sugar blend and turn gently to coat the entire surface. Place the sugar coated doughnut on a wire rack to cool. Using a spoon, spatula, or piping bag with a large tip, fill the doughnut with your choice of filling. We love to let each family member choose their favorite jam, jelly, or other delicious fillings from the fridge and pantry.
Serve the doughnuts and enjoy!
Notes
Leftover doughnuts (if there are any) can be stored at room temperature in an airtight container. They are best on the day that they are made, but no one turns them down at our house on the next morning. If you are planning to store the doughnuts, I find that they keep best when they are not filled until you are ready to serve them.