Easy Biscuit Doughnuts with Chai Sugar or Chai Glaze
A simple can of store-bought biscuits is the trick to crafting hot, fresh, homemade doughnuts, whenever the mood strikes. When it coms to flavoring, the sky’s the limit, but this chai-spiced sugar and glaze are so wonderful, any time of day.Â
- Yield: 8 doughnuts 1x
Ingredients
Scale
8 store-bought biscuits, thawed (the toppings will stretch to make more, if you want)
Vegetable oil, for frying
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For the Chai-Spiced Sugar
- Â â…” cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp cloves
- 1 tsp cardamom
- 1 tsp freshly cracked black pepper (or more! I tend to use a lot)
- 1 tsp ground ginger
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For the Chai-Spiced Glaze
-  1 cup confectioner’s sugar
- 2 TBSP milk or apple cider
- 2 tsp ground cinnamon
- ½ tsp cloves
- 1 tsp cardamom
- 1 tsp freshly cracked black pepper (or more! I tend to use a lot)
- 1 tsp ground ginger
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Instructions
- Set a large, deep, heavy-bottomed pot over medium heat and add oil to a depth of 1 inch. Heat to 350 degrees F (if you don;t have a thermometer, heat until shimmering and a tiny pinch of dough bubbles for you).
- Using your thumb (or something similar) poke holes through the centers of each biscuit, creating the classic doughnut shape.Â
- When your oil is ready, fry the doughnuts in batches until golden brown on both sides; about 2 to 3 minutes per side (it goes pretty fast). Transfer the doughnuts to a paper towel-lined tray or to a baking rack-topped baking sheet to drain. For chai-spiced sugar coated doughnuts, roll the hot doughnuts around in the sugar right after they’re oil of the oil to allow for maximum stickage.Â
- For any chai glazed doughnuts, you’ll want to allow them to cool significantly before dipping them in the glaze, or else it will just run off. TIP: dip once, allow the glaze to set a bit, and then dip again. Double dipping can be so good, sometimes. Enjoy right away!
Keywords: Biscuit Dough Doughnuts with Chai Glaze