Ingredients:

  • 1 (8-count, standard size) tube refrigerated flaky biscuit dough (approx. 227g / 8 oz)
  • 4 cups / 1 Litre neutral frying oil (such as vegetable, canola, or sunflower oil)
  • 1 cup / 120g icing sugar (powdered sugar), sifted
  • 2 tablespoons / 30ml whole milk or heavy cream
  • ½ teaspoon / 2.5ml vanilla extract (pure preferred)
  • Pinch of fine sea salt (optional)

Instructions:

  1. Prep Station and Glaze: Line a baking sheet with paper towels and set a wire rack over it. While the oil heats, whisk together the sifted icing sugar, milk, vanilla extract, and salt until smooth. Set the glaze aside.
  2. Heat Oil: Pour the neutral frying oil into a heavy pot or Dutch oven. Attach a thermometer and heat over medium-high heat until the oil reaches a stable 350°F (175°C). Crucial safety note: Never let the oil smoke.
  3. Cut Dough: Carefully open the biscuit dough tube and separate the 8 biscuits. Using a small cutter (about 2 inches/5cm) or bottle cap, cut a hole out of the center of each biscuit. Reserve these small pieces (donut holes).
  4. Fry Batches: Test the oil by dropping one donut hole in. If it immediately sizzles and rises, the oil is ready. Gently lower 3–4 donuts into the oil using a slotted spoon, ensuring not to overcrowd the pot.
  5. Monitor and Drain: Fry for 45–60 seconds per side until deeply golden brown and puffed up. Carefully lift the donuts out with the spider and immediately place them on the prepared paper towel-lined baking sheet to drain excess oil. Repeat with the remaining donuts and reserved holes.
  6. Glaze and Serve: While the donuts are still warm (about 2 minutes out of the oil), dip one side into the prepared vanilla glaze. Place the glazed donuts back onto the wire rack to allow the glaze to set slightly. Serve immediately.