0:03
- Hey y'all I'm so glad that y'all came back and joined us,
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because the best is yet to come,
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these guys are gonna show you,
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how to make a wonderful doughnut,
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using a canned biscuit.
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So what you say let's get started.
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every time I think of a canned biscuit it reminds me
0:19
of when you were at Ready... Set... Cook!.
0:22
And there's a really funny story that goes with that.
0:25
- I was in competition against this,
0:27
French chef named Ludovic,
0:29
this particular meal that we were getting together,
0:35
can I tell y'all I almost cried with relief,
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when a can of biscuits was under that dome,
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and I looked over at Ludovic,
0:45
he was just a working on these biscuits.
0:48
He was opening those biscuits now, with a can opener,
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and I holla at him and said no Lulu stop, stop,
0:58
and he just looked at me and just kept going,
1:00
well, sure enough those biscuits exploded in his face.
1:05
Do I have to tell y'all who won that one.
1:07
(Paula laughing) - We know who wins mama.
1:10
- All right guys, y'all go ahead and cut the holes,
1:14
from your doughnut, so just go in there,
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now while y'all are doing that,
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I'm gonna be making the frosting for these.
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Now I'm using a cup of powdered sugar,
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and I'm gonna add like probably a cap full,
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maybe a fourth of a teaspoon of vanilla,
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and then I'm gonna add just a little bit of milk,
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and remember now that you wanna add this milk very slowly,
1:41
because you're go wanna thick glaze to go on these.
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Now for the chocolate,
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I'm gonna use one cup of powdered sugar,
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a fourth of a cup of cocoa powder,
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and then I'm gonna add the milk slowly,
1:56
to bring this one also to just the right consistency.
2:00
- [Bobby] It's perfect.
2:04
all right let me get us some paper towels,
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cause you'll wanna drain these,
2:11
when you pull them out of the fryer.
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Now these are only gonna take,
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a couple of minutes y'all you're gonna be amazed,
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at how quickly these fry up.
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when you're cooking your doughnuts y'all,
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is that you'll wanna flip them,
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before they get, too too dark on one side,
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because they'll get heavy with grease
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and they won't wanna stay flipped over,
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so make sure you constantly kind of flip your doughnuts.
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Now, I'm frying these or Jamie's frying these in peanut oil,
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now you can use a solid shortening,
2:49
you could use a vegetable shortening,
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I just I'm a big big believer of peanut oil,
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because it has a higher resistance to burning,
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than like a vegetable oil or a solid shortening,
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but you can use anything that whoa, whoa, whoa,
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the only thing that you'll wanna make sure of,
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is that it's clean grease,
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you wouldn't want to fry doughnuts,
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in grease that you'd fried your fish in.
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So just make sure it's clean grease.
3:14
- Oh that's a terrible thought.
3:15
- I know it, I know it, all right, Bobby let's start--
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- Glazing them while they're hot right?.
3:21
- Yeah we gotta get them while they're hot, honey,
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so let's just stick them over there,
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and you can kind of just pour you know, spoon that glaze
3:28
around. - What can I do?
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- (laughs) Hey Bobby. (laughs)
3:32
- Where do you want it?
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- I want in that glaze. - Then where you want it?
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- Then I want you to just kind of--
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- Is sure is hot and smells delicious.
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- I know, look at that is that beautiful,
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or what? - It really is,
3:46
it really is. - All right, so you be,
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doing that. - I got it.
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- I'm gonna be coming over here,
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and dipping them in chocolate.
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- Jamie they're perfect.
4:00
ain't that wonderful?
4:02
All right, I'm gonna start sprinkling okay?
4:06
- What's your favorite?
4:09
- Yum, you can use any kind of topping that you want,
4:14
you know, what would be good on these?
4:19
- Ooh, that would be good. - Wouldn't that be
4:21
delicious? - That'd be very good,
4:23
- I know they do, why don't you start picking them up
4:27
and moving these to--
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- Move these to our serving dish,
4:31
- And Jamie and Bobby fried up doughnut for Michael,
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for our papa cause he's got a tremendous sweet tooth.
4:40
- Or is it teeth. (laughs)
