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Course: Breakfast
Keyword: Brunch, Desserts, Fried, Hacks, Hot Glazed Bonuts, Southern

Hot Glazed Bonuts

Hot glazed bonuts piled on a white serving platter.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 8 Servings
Turns out, Southern-style biscuit dough makes light and flaky deep-fried donuts.
If you think you recognize this mixture from a certain biscuit recipe featured on a certain TV show, you’d be right. The difference: I fried it and glazed it. You’re welcome.
Both U.S. standard and metric measurements are listed, but for consistent results, go metric.
This recipe first appeared on Season 1 of Good Eats: Reloaded.
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Bonuts

  • 2 quarts peanut oil
  • 2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, thinly sliced and chilled
  • 1/4 cup leaf lard, chilled
  • 1 cup low-fat buttermilk, chilled

Glaze

  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups plus 1 tablespoon powdered sugar
Hot glazed bonuts piled on a white serving platter.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 8 Servings

Procedure

Bonuts

  • Add the peanut oil to a large Dutch oven fitted with a fry/candy thermometer and place over medium-high heat until the oil reaches 350ºF. Keep an eye on the thermometer so the oil doesn't rise above the target temperature. When it reaches about 300ºF, back off the heat.
  • Meanwhile, sift the dry ingredients together in a large mixing bowl. Working quickly so the fats don't melt, use your fingertips to rub the butter and lard into the dry mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry mixture and pour in the buttermilk. Stir until dough just begins to come together. It will be very sticky. While it is still in the bowl, fold the dough over itself 2 to 3 times so that it absorbs any remaining flour, then turn it out onto a lightly floured work surface.
  • Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself 8 more times, turning one quarter turn between each folding motion. Then, press dough out to a thickness of 1 inch.
  • Cut out dough using a 2 1/4-inch doughnut cutter or pastry ring, and a 1 1/4-inch ring for the center hole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many doughnuts as possible. Whatever scrap is left should be cut and formed into balls about the same size as the other holes.
  • Using chopsticks, carefully place the bonuts into the oil, 3 to 4 at a time. Using chopsticks, flip after 1 1/2 to 2 minutes per side and continue cooking. When the cold dough hits the fat, the temperature is going to fall quickly, so boost the heat and keep an eye on the thermometer.
  • Remove the golden-brown rings-of-wonder to a cooling rack inverted over a paper towel-lined half-sheet pan and cool for 2 minutes before glazing. Finish up frying the holes in 2 batches until golden brown, about 1 to 2 minutes per side.

Glaze

  • Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.
  • Gently dip one side of each bonut into the glaze, give it a twist, then lift straight out. Allow the excess to drain off, then flip glaze-side up and place on a cooling rack.
  • To glaze the holes, I usually just drop them in and lift them out with a dinner fork. Or, just go bobbing for them, don't you judge me!
  • I'd say cool before eating, but we both know you won't.
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