Ayesha Curry Has The Best Hack For Making Donuts And You Probably Have All The Ingredients In Your Fridge Already
Ayesha Curry shared her favorite late night snack—maple bacon glazed donuts, of course—and the way she makes them is a total hack for people looking for a quick sweet treat. Instead of whipping up dough from scratch, Ayesha uses refrigerated biscuit dough and the whole recipe can be found in her latest cookbook The Full Plate.
"Lately the husband and I have been loving donuts late night after we put the kids to bed," Ayesha said: "We play cards, we drink wine, and we have donuts. Sometimes we're buying them from the store but sometimes it's just easier to make them. Especially these days that most of us are quarantined at home."
Along with the pre-made dough, all you'll need is oil for frying (Ayesha uses canola oil), powdered sugar, vanilla extract, maple syrup, and cooked bacon. Using refrigerated biscuit dough makes this recipe so easy because it saves time and also is probably already something you have in your fridge.
First, you have to open the biscuit dough to form it into a donut shape. If you don't have a little circular cookie cutter, Ayesha suggested using a bottle cap of some sort instead, that way you have the donuts and can cook the donut holes as well for a small bite: "I love a good hack, I really do. Especially with kids right now and making three-to-five meals a day because of quarantine it's nice to have some life hacks like this ready to go," she said.
Once the dough is formed into the proper shape and the oil is heated up to 375 degrees, fry the dough until both sides are golden brown (about two minutes per side). While the donuts cool, prepare the icing using 1/4-cup maple syrup, a cup of powdered sugar, and a splash of vanilla whisked together to form a smooth paste. When the donuts are room temperature, coat them in the icing and then sprinkle some bacon bits on top for a savory touch. If you're not in the maple bacon mood, Ayesha suggests toppings like cinnamon sugar, powdered sugar, and honey.
"You can play around with the combinations. I've even done honey lavender before. The possibilities are endless."
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