Food & Drink
RECIPE: Beer Bourbon Glazed, Mexican Tequila Chocolate, & Salted Caramel Doughnuts
by Powell Bernhardt
When I first came to the District, I wandered through every neighborhood to find a doughnut that rivaled those that I grew up inhaling outside of Philadelphia. Even though I searched far and wide, my demanding palate was often left insatiable. So I started making my own active yeast pastry. Since making doughnuts from scratch can be a lengthy process, I’m sharing a secret I picked up during my childhood while camping in the Poconos. Canned buttermilk biscuits are a perfect substitute when short on time.
1 can of large buttermilk biscuits (refrigerated)
Vegetable or canola oil
Pour about a cup and a half to two cups of oil in a large pot and heat to 350 degrees. Make sure you have enough oil to cover half of the dough.
Remove biscuits from the refrigerator and separate. To make a doughnut, cut a hole in the center of an individual biscuit. To make a doughnut hole, break a biscuit apart and roll to form a circle.
Place dough into the oil and cook until golden brown. Flip onto the other side and cook until golden brown.
Remove and drain on a paper towel.
After a few minutes, sprinkle with powdered or cinnamon sugar. I made beer bourbon glaze, Mexican tequila chocolate, and salted caramel dipping sauces.