2 Ingredient Easy Mulling Spiced Donuts
2 Ingredient Easy Mulling Spiced Donuts – easy, quick, simple, and so delicious – perfect fall comfort food breakfast, fast!
While I love doughnuts – I hate making them.
Waiting for them to rise, mixing, kneading – when I’m just trying to make something fun and quick, doughnuts aren’t ever something that I want to handle.
These super quick and easy two ingredient “donuts” (way less work also = way less letters in my mind), are SUPER delicious and crazy easy – and involve almost no work!
Using refrigerated/canned biscuit dough and the yummy taste of fall with sugary mulling spice mix, you can make these easy donuts in almost no time at all!
Perfect parenting activity!
These donuts are such a fun and easy treat, I always get my kids involved in making them too.
While I don’t let them near the frying process, they do help peel the biscuits (I like to make them a bit thinner, but that’s a totally optional step), punch out the holes, and then roll them in the mulling spice sugar.
They are so fun for kids to make and eat – and so easy, you won’t mind indulging them!
Finding the right spice blend
When making these donuts, it’s important to find a sugar or crystallized mulling spice blend – spices rolled all over the donuts wouldn’t be very appetizing.
Your mulling spices should look like sugar – with a fine, light texture.
I use Aspen Mulling Spices and strongly recommend them for this recipe (this is in no way sponsored – I have loved their mulling spices forever! They also have other flavors that would be amazing in this recipe.)
2 Ingredient Donut Serving Ideas
While these donuts are perfectly delicious for a cozy fall morning, they are also awesome with delicious fall-inspired ideas!
- Spoon warm applesauce over the doughnuts for a sort of pancake-donut combo that everyone will love!
- Instead of punching a hole out of the donut, separate the dough and spoon apple sauce or diced apples into the middle of the donut, re-sealing it into the dough for a delicious surprise inside!
- Serve with caramel sauce for a delicious donut dip!
- Add pumpkin spice seasoning in with the mulling spice sugar!
Tips to Perfect Canned Biscuit Donuts
- To see if your oil is the right temperature, I prefer testing it with a tiny ball of dough vs a thermometer.
- Pull off a tiny bit of dough from a donut or donut hole and drop into the hot oil – if it immediately turns a dark brown, it is too hot.
- If it barely bubbles and doesn’t puff, it is too cold.
- If the dough bubbles rapidly, puffs, and becomes a toasty color – it is perfect.
- When your donuts are done frying, set them on a plate lined with paper towels to pat off any excess oil. If you let too much excess oil sit on the donuts after frying, they will taste greasy and become soft very quickly.
- Set them sit for a minute to pat off oil before rolling into mulling spices – but don’t wait so long they are cold. You want them to still be nice and warm!
To make these 2 Ingredient Easy Mulling Spiced Donuts, you will need:
- Refrigerated biscuits (I like the layered ones that you can peel apart)
- Sugary Mulling Spice Blend (make sure it is the texture and consistency of sugar)
- 3 cups frying oil
Other breakfast recipes you might enjoy:
2 Ingredient Easy Mulling Spiced Donuts Recipe
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To see me make this easy donut recipe, click to watch the video below:
- 1 can biscuit dough, I like the flaky layer kind
- 1/2 cup Aspen Mulling spices or other sweet crystallized mulling spice mix
- 3 cups frying oil
- Heat oil in large pot with high walls.
- If wanting thinner donuts, split in half.
- Use shot glass to punch out hole in middle of biscuit.
- When oil is 350 degrees, drop biscuits in a couple at a time (enough to fill the pot but not touch each other).
- Let brown on one side, about 1 1/2 minutes.
- Flip to other side and let brown.
- Remove from oil and shake off excess oil.
- Set on paper towel and pat off excess oil.
- Repeat through all the donuts and donut holes (holes will cook faster.)
- Roll in mulling spices and serve hot!
Amount Per Serving: Calories: 37 Saturated Fat: 3g