I can see now, that door was doughnut-shaped.
Or will you turn me into a meme about not following recipe instructions?
Your instincts were correct.
Once again, theyre frickin fantastic.
Two of the most common types of doughnuts youll see in a shop are yeast-raised, or cake doughnuts.
The yeast variety is more delicate and light, like the signature Krispy Kreme glazed doughnut.
Theyre leavened with baking soda, baking powder, or another pop in of chemical leavener.
The chemical leaveners get right to work as soon as moisture is added, but they have limited power.
If you let the dough sit too long, they wont puff as well in the oil later.
Heat the oil
You need about two inches of oil in a small pot.
Start heating your frying oil to 375F.
Add the Bisquick to a medium-sized bowl.
To make it chocolate, add a few tablespoons of cocoa powder.
I used Hersheys Special Dark, which is Dutch-processed, but regular cocoa will work just fine.
Whisk it together to fully combine the powders and break up any clumps.
Add water
When the oil is close to temperature, mix in the water.
Youre looking for a very thick dough that comes together into a ball, like in the picture.
I started adding most of the water and stopped with just a little left in my measuring cup.
No dry powdery spots should remain.
If you see some, add the last bit of water.
Cut out the doughnuts
Lightly flour a work surface.
Plop the blob of dough on the flour and flip it over so both sides get coated in flour.
The dough will be soft.
Either use your fingers or a rolling pin to flatten the dough.
It should be around a half-inch thick, or just shy of that.
Use a large and small round cookie cutter to make doughnuts and doughnut holes.
Glaze the doughnuts
While the doughnuts cool, whip up an easy powdered sugar icing.
Add the powdered sugar, salt, vanilla, and water to a deep bowl.
Stir with a spoon, making sure to smash any lumps, until its smooth.
The glaze will be runny.
Add one doughnut at a time to the icing pool.
Use a spoon to scoop the icing over the top until its covered.
Lift it out of the icing with a fork and let some of the excess glaze drip off.
Place it back on the wire rack to drip-dry.
Repeat this with all of the doughnuts and holes.
This recipe makes enough for four large doughnuts and about a dozen little doughnut holes.
Pour two inches of oil into a pot and begin heating it to 375F.
Set up a wire rack over a sheet tray with a piece of paper towel nearby.
Mix the Bisquick and cocoa powder until well combined.
Once the oil nears 375F, lightly flour a work surface.
Pour the water into the dry ingredients.
The dough will be thick, but mix it until no more dry powder remains.
Put the dough onto the floured surface and flip it over to get flour on both sides.
Use a rolling pin to roll out the dough until its a half-inch thick.
Use a large and small round cookie or biscuit cutter to cut out large doughnuts and doughnut holes.
Fry each of the large doughnuts for one minute per side.
Dab them on the paper towel and then place them on the wire rack to cool.
Fry five or six of the doughnut holes together at a time for about 45 seconds.
Be sure to dunk them repeatedly so they cook evenly.
Repeat this with all the doughnuts.
While the doughnuts cool, make the icing.
Mix all of the icing ingredients together until you get a smooth glaze.
Lift it out of the bowl with a fork and move it to dry on the cooling rack.
Allow all of the doughnuts to dry for at least 10 minutes before devouring.
