• Tommy Centola

Cinnamon Sugar Honey Doughnut

Updated: Jan 4

Honey is one of the oldest known farmed products. It is also one of the oldest, if not the oldest, sweetner on the planet. Louisiana has a few different varieties of honey from local producers. This week, I will feature a breakfast dish, as well as a chicken dish, using this golden substance

2 7.5 ounce cans refrigerated Biscuit Dough

6 cups Vegetable Oil

2 cup Honey

1/4 cup granulated Sugar

2 tablespoons ground Cinnamon

Divide the biscuit dough and roll into 20 bite-sized balls. In a large heavy pot or deep fryer, heat oil to 320℉. While the oil is heating, place the honey in a small saucepan set on low heat until melted, about 2 to 3 minutes.

In batches, fry the biscuits in the oil until golden brown on all sides, about 2 minutes per side. Mix the sugar and cinnamon in a bowl and set aside. Remove doughnuts to cooling rack or paper towel and pat dry.

Dip each into the hot honey, coating evenly, and remove to cooling rack. Immediately sprinkle with the cinnamon sugar mixture and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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