Fried Biscuits Instead of Donuts

These are my TNT recipes for donuts, I make them in my bread machine and my family loves them!

Doughnuts
Makes about 20 doughnuts.

1/4 cup warm water (105ø to 115øF)

1 package FLEISCHMANN'S Active Dry Yeast

3/4 cup warm milk (105ø to 115øF)

1/3 cup sugar

3 tablespoons butter or margarine, softened

1 teaspoon salt

3 3/4 to 4 1/4 cups all-purpose flour

2 eggs

Vegetable oil (for frying)

Vanilla Glaze or Chocolate Glaze (recipes follow)

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, butter, salt, and 1 1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour. Punch dough down. Remove dough to floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour. Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375øF. Place 2 or 3 doughnuts in oil. (Handle dough as little as possible to prevent falling.) Cook about 1 minute on each side or until golden brown. Drain on paper towels. Repeat with remaining doughnuts. Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread with Chocolate Glaze. Drain on rack set over wax paper.

Vanilla Glaze: In small bowl, combine 2 cups powdered sugar, sifted; 1/3 cup milk; and 1 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth. Chocolate Glaze: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.

When cool, make small hole to insert vanilla frosting
(recipe is on following page) . Take a sharp narrow knife and carefully make a
large cavity inside of the doughnut to hold the frosting. Fill the doughnuts
generously with vanilla frosting and dust heavily with powdered sugar.
VANILLA FROSTING FOR VANILLA FROSTING FILLED DOUGHNUTS

1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk

and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight,
refrigerated container.

Fills: 12 doughnuts

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla
until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water
4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from
heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1
tablespoon at a time, until desired consistency.

I grew up with "finger donuts" using the same thing. My mom would take canned biscuits and roll them out flat. She would cut them into strips and drop in oil to fry.

She made a glaze from powdered sugar and milk and rolled them in that and then set them on a rack to drip dry. MMMM!