How to Make Chinese Donuts
Published on January 1, 2008 by Noel Madali
Coming home from my job, I decided to go to Kroger and purchase Pillsbury Buttermilk Biscuits. My boss told me his secret for Chinese Donuts at the restaurant, and I even saw it in action. So first I got a 4 pack of the 10 biscuit can and drove home as fast as I could just because I was craving these donuts. And so the baking/cooking begins.
Heat up about 3 pints to a quart of oil in a pot, or if you have a deep fryer, that would be perfect.
Wait about 10 minutes or so for oil to be super hot.
Whip out that can of biscuits and follow the instructions on how to open it. (Took me a while to find out how to) .
Take out the 10 pieces and set them on a plate. Throw away the empty can. (It’s always good to clean up).
Once the oil is hot, drop pieces in enough for the pot to hold. Mine held about 5 each.
The pieces turn from the biscuit shape to a sorta poofy roundish oval shape.
After they turn golden brown, take out the pieces and strain them of their oil.
Place them in a bowl, preferably big enough to toss them around in.
When all the donuts are done, pour some powdered sugar and toss donuts in the bowl for an even coat.
Place donuts on a platter and serve.
Have fun eating and don’t get hurt, burn your house down, burn your hand, or eat your finger from licking the sugar from your fingers. And also, I am not responsible for any damage done by and from any incompetent person who can’t make these donuts.
Happy new year!