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I fully realize that this might go against every recipe I’ve ever created for the Donut Mysteries, but sometimes the donut is more of a topping delivery device than a means to an end. When I don’t feel like messing with creating my own dough, I reach for a tube of premade biscuit or breadstick dough from my fridge, and as the oven or oil is preheating, I focus on the toppings to dip them in when they’re done.
Some popular choices in my household are, in no particular order, slightly warmed hazelnut spread, chocolate fudge or butterscotch ice cream toppings, sugary glazes like one of the two listed above, simmered jams and other sweet fruit glazes, nuts, sprinkles, and anything else we happen to have on hand.
Bake these treats according to the directions on their packages, and be ready when they come out of the oven. For an even more donutlike texture, deep fry the dough instead.
I like to set the table like a buffet so each person can customize their very own treat!
Ingredients
1 canister breadstick or biscuit dough
Assorted toppings listed above
Canola oil for frying, if desired (the amount depends on your pot or fryer)
Directions
You can bake these different doughs in the oven (usually at 375°F) or do what I like to do. Add enough oil to your pot to fry the dough. As it is heating to 375°F, break open the containers and shape the dough, whether biscuit or bread, into small rounds a little larger than the size of walnuts. After they’re finished baking or frying, cool them until they are safe to touch and then distribute them and start dipping!
Yields 12 to 16 small rounds