Step 3: Fry the Donuts
- Prepare the Oil: In a deep, heavy-bottomed skillet or Dutch oven (cast iron works best), pour in at least 2 inches of vegetable oil. Heat to 350°F (175°C). You can test readiness by dropping in a tiny piece of dough — it should sizzle immediately.
- Fry the Biscuits: Remove the biscuits from the can and separate them. Working in batches, carefully place a few biscuits into the hot oil. Fry until golden brown on both sides, about 1–2 minutes per side, turning gently with tongs.
- Drain and Cool: Transfer the fried donuts to a baking sheet lined with paper towels to absorb excess oil. Let them cool completely before filling or glazing.
Step 4: Assemble the Donuts
- Fill the Donuts: Transfer the pastry cream to a piping bag fitted with a round tip (such as Wilton #2A). Using a paring knife, make a small slit on the side of each donut. Insert the piping tip and gently squeeze to fill the center with cream. The donut will puff slightly when full.
- Add the Ganache: Dip the top half of each filled donut into the cooled ganache, allowing excess to drip off. Place the donuts on parchment paper to let the glaze set for 10–15 minutes.
- Serve and Enjoy: Enjoy your donuts immediately for the best texture — crisp on the outside, creamy in the middle, and decadent all over. Store leftovers in an airtight container for up to 24 hours.
Optional Variations
- Cinnamon Sugar: Skip the filling and ganache, and instead toss warm donuts in a mix of cinnamon and sugar.
- Strawberry Filled: Fill the donuts with strawberry jam or pie filling for a fruity twist.
- Glazed: Dip in a simple vanilla glaze (powdered sugar, milk, and vanilla) for a classic touch.
Golden, creamy, and covered in silky chocolate, these Fried Biscuit Donuts taste like something straight out of a bakery case — but they’re made right in your kitchen. Perfect for breakfast, brunch, or a cozy weekend treat, they’re guaranteed to disappear fast! 🍩✨
