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Choose-a-Glaze Doughnuts

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Updated Apr 29, 2021
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Looking for a yummy homemade pastry in just 40 minutes? Enjoy this doughnut made using Pillsbury™ Flaky Layers Buttermilk Biscuits of your favorite flavor.

Choose-a-Glaze Doughnuts

  • Prep Time 40 min
  • Total 40 min
  • Ingredients 12
  • Servings 24
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Ingredients

Chocolate Glaze

  • 1 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 2 tablespoons butter, melted
  • 4 to 5 teaspoons milk

Citrus Glaze

  • 1 cup powdered sugar
  • 1 teaspoon grated lemon or orange peel
  • 3 to 4 teaspoons lemon or orange juice

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 3 to 4 teaspoons milk

Doughnuts

  • Oil for deep frying
  • 2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Instructions

  • Step 
    1
    In small bowl(s), mix ingredients for desired Glaze(s) until smooth, adding enough liquid for desired glaze consistency. Cover; set aside.
  • Step 
    2
    Heat 3 inches oil in heavy saucepan or deep fat fryer to 375°F.
  • Step 
    3
    Separate cans of dough into 24 biscuits. With 1-inch round cookie cutter, cut hole in center of each biscuit. Fry biscuits and holes in hot oil 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towel.
  • Step 
    4
    Dip top of each doughnut into desired glaze. Serve warm.

Nutrition

150 Calories
8g Total Fat
2g Protein
19g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Doughnut and 1 Hole with Chocolate Glaze
Calories
150
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
10mg
0%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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