canned cranberries
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 30 minutes
Cook time: 2 minutes
Servings: 16 to 20
Ingredients
- for frying peanut oil
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 5 tablespoons divided milk
- 2 cups divided confectioner's sugar
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 cans large buttermilk biscuits
- chocolate sprinkles
- colored sprinkles
Directions
Heat 2-inches peanut oil in a large pot or dutch oven to 350 °F.
In a shallow bowl, stir together the sugar and ground cinnamon, set aside. In a small bowl, whisk together 1 cup of confectioner’s sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioner’s sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk, set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1-1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or glaze and sprinkle as desired.