This is really just more of that method cooking that I love so much. Try omitting the pp spice and switching out the apple juice for fresh squeezed lemon juice.... sweet and tart! I'm so hooked on this glaze I've started using it on anything that calls for frosting. Light and deliciously easy alternative.
Ingredients
* 1 (7.5-ounce) can refrigerator biscuits
* 1 cup powdered sugar
* 1/2 teaspoon pumpkin pie spice
* 2 tablespoons apple juice
* 3 cups canola oil
Directions
Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
Heat the oil, in a medium pot over medium heat, to 350 degrees F.
Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes.
Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.
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