Homemade Citrus & Powdered Sugar Coated Mini Janes ((Donuts))
Kade has been asking for me to make donuts for breakfast for a while. So, with our current snowed in status and no more good excuses, I decided this would be the prefect time to satisfy his cravings. Typically, I “make” donuts by quartering canned biscuit dough and deep-frying the pieces. Guess what — there were no canned biscuits in the house. I used those for snow day Tuesday.
Hang on — let me get this off of my chest: I had some major pantry issues this weekend. Here is the list of what I discovered was absent ((when I needed it most)):
- canned biscuits
- powdered sugar
- sour cream
- diced tomatoes
- corn chips
Painful. I think it was most painful for David, he went to the store 6 times – icy roads and all. I am here to tell ya — the end of the month really showed in my pantry! So glad for March – time to reload!
Back to the donuts or should I say Mini Janes. Calling them “Mini Janes” cuts the calories and fat by half right or more?? Right because they are a quarter of a Long John! These miniature breakfast pastries are so pretty – they would be gorgeous for a brunch, except for one thing. They are best served within minutes of ((whisper)) deep-frying. I don’t think a hostess wants to stand over a vat of bubbling oil on party day — make the hubby do all the work, haha.
The star of the show is the crescent sheet. But with only 4 ingredients, it wasn’t hard for the crescent dough to shine. Did you notice that? Only 4 ingredients for these Mini Janes.
This recipe is very simple but each step is important:
- Preheat peanut oil to 350°. I use a thermometer and fill a 7 qt pot to 2″ below the top. Bringing the oil to temp will take about 15 minutes.
- Do not use perforated sheets. Crescent sheets can be found at Crest ((probably other places too – I just haven’t seen them at WM)). The perforations will expand while frying & that won’t be good.
- Lightly roll out the crescent sheets (I used 2 cans which yielded 16 Mini Janes).
- Fold the sheet in half & half it again.
- Lightly roll it so that the layers press together. ((roughly 9″ x 7″))
- Cut the sheet into 8 even strips.
- Line a plate with several paper towels.
- Mix together powdered sugar & citrus zest ((I used sumo)).
- Once the temp reaches 350°, carefully slip each strip into the oil. I did 5 or so at a time.
- Turn the strips over halfway through the cooking process. Once the color reaches a pretty medium golden brown, turn, about 1 minute per side.
- Remove when both sides are done and allow to rest on the paper towels for about 30 seconds.
- Dust with powdered sugar and serve.
A yummy snowy day treat! The kitchen was a mess, our lips were covered in powdered sugar & our tastebuds were dancing. I won’t mention our waistlines!
- peanut oil ((10 cups or so))
- 2 cans of crescent sheets ((not perforated))
- 1 c powdered sugar
- zest of one orange or sumo
- Using a 7 to 10 quart pot, pour oil into pot leaving a 2" space from the top. Heat oil to 350° using a cooking thermometer to accurately measure the temp.
- While the oil is heating, open the crescents and flatten out each sheet. Fold each sheet in half and half again. Lightly roll out each sheet so that the layers are pressed into each other. The finished sheet will be approximately 9" x 7". Cut each sheet into 8 strips. In a small bowl, combine powdered sugar and zest. Line a plate with paper towels.
- Once the oil temp has been reached, carefully slip 5 strips into the hot oil. Turn the strips over once the bottom side has turned medium golden brown. Each side will fry for about 1 minute.
- Once both sides are finished, place the strips on the paper towels. Allow to rest 30 seconds before dusting with the powdered sugar.
- Repeat until all the strips are fried and coated in powdered sugar. Serve hot.
- Optional toppings: cinnamon & sugar, cocoa powder & powdered sugar, chocolate icing