Photo: Yunhee Kim
Makes 8 doughnuts, plus holes

Get fresh, hot doughnuts anytime of day with our simple four-ingredient recipe.

How to Make It

Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

Ratings & Reviews

Not Bakery Quality

December 26, 2015
We did these and not impressed. I prefer to make to make homemade.

ltlbitz's Review

November 08, 2013

ChaChaMathew's Review

November 15, 2012

jackdennis's Review

November 16, 2011
Great stuff,

Oceanbird's Review

October 16, 2011

SusanGoldsmith's Review

May 01, 2011
My daughter loved making these! So easy and so yummy. I used a little lower heat because they were browning too quickly. We used chocolate sauce as well as the sugar toppings. Yum!

maureen64's Review

January 24, 2010
i used to make these about 27 yrs ago.When i first came to the states we had little money and it was a great little sweet treat

PinkCamel's Review

April 14, 2009
This recipe is pretty good for what it is. If you're expecting a Dunkin' Donuts quality donut, you'll likely be disappointed. But really, how could fried dough and cinnamon sugar be bad? They grow progressively soggy and disgusting the longer they sit, so you might need enough people to eat them immediately. Or, since you can't freeze Grands, you could make your own biscuit dough to order, or try freezing your own. I've never done that, but I hear there's only a small sacrifice in taste/quality with freezing your own biscuit dough. Also, even though I measured the temp of the oil, the donuts got a little burnt. Weirdly enough, the donut holes, cooking at the same time in the same pan, came out perfectly. Next time, I'm doing nothing but donut holes. Not only do they seem to cook and puff better, much more surface area for all the happy oil and cinnamon sugar to work its magic on.