SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
I have been the most awful mother/wife/blogger/domestic person ever for the past approximately 72 hours. Like, horrendous. Want to know why??
Because I’ve been sucked up into the first two seasons of Melissa and Joey.
Ok, even I know how ridiculous that sounds. Seriously, though. I’ve tried to explain this before, but there are no words to describe just how sucked up into a story I get. It’s completely manic. Completely.
And it’s not just TV– it’s just about anything with a plot! Books, especially series (obviously). Movies– I’ve been known to watch the same movie over and over and over again in just a 2 or 3 day span. Just because I can’t let go. Because I get so. friggin. involved.
Focusing on anything else is just out of the question when I’m like this. I can’t write a blog post, I can’t do any of my networking. Baking is completely out the window, much less any sort of decent recipe development. My daughter spends the entire day in just her underwear (although, for those of you who follow me on instagram, we know that’s not actually unusual, don’t we?) and eats applesauce through a straw for 3 meals a day.
I’d like to say that on some level this is a really great characteristic to have. Like, that it means I’m really imaginative. Or…. something. I mean, don’t we always talk about people who are “swept up by books” in this really admiring tone? Like they somehow, mystically supersede the humans who have grounded themselves on earth doing mundanely human things?
Anyway. I’d like to say it’s a good thing. But, frankly, it feels like some sort of crazy addiction, and I’m not sure I can make it until my next “hit.” …or is it “fix?”
I’m a little fuzzy on the substance abuse vernacular. But you get the idea right?
And then when the book/movie/season is over, I’m left stunned. Like there’s this blinding light welcoming me back to the world of deadlines, responsibilities, and meal planning. And I don’t want to come back, but I can’t see how to crawl back into wherever it was that I came from. And so I slowly reacquaint myself with my husband and daughter. And my inbox.
Gradually it all comes back to me… how to make dinner, where we keep the vacuum… maybe even wearing pants that button again! Eventually I remember that everything is ok. That I really, actually like my real life. Prefer it, even.
Although, sometimes I do need a little convincing. Especially just out of the gate.
And that’s where good, old fashioned, dependable, reliable sugar-coated-fried-stuff comes into play. It wraps its loving arms around my waistline me and gently guides me back into the real world.
Have you heard of canned biscuit donuts? Most people have by now, I think. You simply deep fry canned biscuit dough and it emerges from the oil as this fresh, fluffy, golden donut. And you can frost it or coat it in cinnamon sugar, and it’s so amazing.
Well, this is the same thing– but with canned Cinnabon cinnamon rolls. And oh. em. gee. They are incredible.
Ingredients
1 can refrigerated Cinnabon cinnamon rolls
1 inch vegetable oil for frying (I used about 3 cups in a 12" pan)
Optional: powdered sugar, cinnamon sugar, powdered sugar glaze for coating
Instructions
Heat the oil over medium (don't go higher or lower than medium) heat for approximately 10 minutes. I like to test the oil by flicking a few drops of water into it. If the water makes the oil bubble, it's ready.
Prepare a place near the oil to put the donuts after frying. I like to use a wire rack covered in a couple of layers of paper towels for soaking up the oil.
Carefully place each uncooked cinnamon roll into the oil. They will cook quickly, so don't go anywhere! Once the bottom is golden brown (approx. 2-3 minutes), flip the roll onto the other side using a fork or a pair of tongs.
Once both sides are a golden brown, remove each roll to the towel lined rack for cooling.
Notes about this recipe:
I “punched” holes in the middle of my rolls using a small, circular cookie cutter before frying to make them more donut-like. Totally not necessary, but I liked it for the sake of looks. And my daughter loved eating the “holes.”
The options for coating/topping these donuts are endless and totally up to you. The obvious (but no less delicious) route would be to frost them with the Cinnabon frosting that comes with the can of dough. You could also make a simple powdered sugar glaze (by whisking 1 cup powdered sugar with milk, 1 tsp at a time, until desired consistency is reached). You could also coat them in powdered sugar or cinnamon sugar. It all sounds wonderful! The donuts pictures have been glazed using a simple powdered sugar/milk glaze.
There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer. You can use it for pretty much any recipe you like.
While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.
Old-Fashioned Doughnuts are basically cake doughnuts that have been fried. This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.
The Honey Dew Coconut Jelly Stick is the most calorie and sugar-heavy donut on our list with 590 calories and 40 grams of sugar per stick. Not only that, but it has a whopping 680 milligrams of sodium, which is almost a third of the recommended daily limit.
Marge explains that he ate the entire wedding cake by himself… before the wedding. On the back Homer pledges his soul to Marge, and the jury finds that his soul is the property of Marge, not the devil's. The devil begrudgingly agrees, but instead of taking Homer's soul, he turns his head into a big donut.
A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).
What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.
Some Dunkin' locations bake their donuts in house, but not all. There are three ways Dunkin' locations can acquire donuts, according to TikTok user and franchise owner Amir Mohamed.
Entenmann's Donut Cakes are delicious, moist, old-fashioned-style doughnuts that offer something new—they're baked! Made with real ingredients like cinnamon and chocolate, they have no high fructose corn syrup or artificial colors.
We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present.
Purchased cake flour will yield light and delicate doughnuts, just like the ones from a good bakery. DIY substitutions don't really cut it. AP flour will not create doughnuts with that same soft texture. Bleached cake flour will work best.
What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.
Amish doughnuts are always made from scratch with the baking basics—sugar, flour, milk, yeast and eggs. What sets them apart from other doughnut recipes is the method, which requires kneading, stirring and patience. The doughnuts themselves are usually fried in fat, but we'll use vegetable oil.
Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
They were introduced to America by the Dutch in New Netherlands to America as oliekoecken (oil cakes or fried cakes). Made of yeast dough rich in eggs and butter, spices, and dried fruits, their sweetness came from the fruit and the final dusting of sugar.
Cake donuts are made from a kind of cake batter which is chemically leavened with baking powder or baking soda. Yeast donuts are made from dough leavened with yeast.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
