Buffet-Style Chinese Donuts

I don't know about anybody else but when I go to a Chinese buffet I load up on 3 things...crab rangoons, egg rolls and chinese donuts. Clearly, I go for the healthiest of all options.

Now this is somewhat strange and slightly reminiscent of "A Christmas Story" but every year when I visit my family in Minnesota for Christmas we go to a Chinese buffet Christmas Eve and cook a huge dinner Christmas day. Where did this little tradition come from? I'm not quite sure but you would all probably be rather surprised to hear that the buffet is busy that day every year!

Who woulda thought?

But little did I know that, as I am discreetly unbuttoning the top button on my jeans to shovel the eighth chinese donut in my mouth as if I would never see one again, I can make these at home...easily.

Now bear with me, I don't fry things ever really. This was one of the first times I had played around with frying. As Shawn took his first bite of his donut after I made them, we discovered that the inside wasn't was raw in fact. Oops! So what I did was throw them on a baking sheet after I pulled them out of the oil and baked them at 350 for 10 minutes and they came out just fine. So if you are like me and frying-dumb then try that out.

Buffet-Style Chinese Donuts


1 (10 count) can refrigerated biscuits
1/3 cup sugar
oil, to deep fry in


Use either a deep fryer, or a large deep skillet. Be sure to add enough of oil to line the bottom of the pan a couple of inches deep. Heat oil to 350 degrees.

Remove biscuits from can and fry a few at a time in the fryer. When browned on one side, turn over.
When golden brown on both sides remove from oil, and drain on paper towels.

Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.

Be sure to fry only a couple at a time.

Share/Bookmarka2a_linkname="Little Miss Cuppycake Bakes";a2a_linkurl="";

Rate this recipe:
Generate another secure code  = 

You may like