Chinese Buffet Style Donuts easily take two ingredients to create a simple and quick breakfast donut in just a few minutes.
Chinese Buffet Style Donuts
By Sue Lau | Palatable Pastime
Chinese Buffet Style Donuts is my recipe of the day with the blogging group Bread Bakers. The group meets monthly to post bread recipes on various topics chosen by the monthly host.
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This month Wendy has suggested we make Chinese breads.
My first choice had been to make some Mandarin pancakes to go with Mu Shu pork, but I am backlogged with event recipes. I almost wasn’t going to participate this month but then I thought of the Chinese buffet donuts. I could get those made fast.
The donuts are not traditional Chinese food. But they are quite common on Chinese buffets.
I don’t know if they make them using biscuits, but it does work. It might seem plain since it is not cake donut batter or yeast donut dough.
Still, the dough is tender and the sugar makes it right.
Take your pick of granulated sugar or cinnamon sugar. They are both very tasty. For a deluxe touch, you could inject with jelly, custard or whipped cream. Or simply dip in those. In donut shops the jelly is riced like mashed potatoes, but you can also nuke it in the microwave for a melty dip.
Bread Bakers
Chinese Breads
- Chinese Buffet Style Donuts by Palatable Pastime
- Cocktail Buns by Zesty South Indian Kitchen
- Jujube Mantou by A Messy Kitchen
- Nai Nai’s Pork Bao by Culinary Adventures with Camilla
- Pan Fried Pork and Scallion Buns (Sheng Jian Bao) by Karen’s Kitchen Stories
- Scallion Flatbread by A Day in the Life on the Farm
- Tiger Biting Pig Buns – Lǎohǔ Yǎo Zhū Bāozi by Food Lust People Love
- Vegan Scallion Pancakes (Cong You Bing) by Sneha’s Recipe
Chinese Buffet Style Donuts
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Chinese Buffet Style Donuts
Chinese Buffet Style Donuts
Ingredients
- 16.3 ounce can Pillsbury Grands Southern Homestyle biscuits
- vegetable oil
- granulated sugar
- cinnamon
Instructions
- Cut each biscuit in half and tightly roll into a smooth ball.
- Heat oil 3 inches deep in a 2 quart saucepan to 325F.
- Fry dough pieces 6 in a batch for 5 minutes per batch.
- Drain on paper toweling.
- Roll in sugar or cinnamon sugar while still warm.
Notes
Nutrition
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Every fall when the kids were young we would make biscuit donuts when carving pumpkins. Thanks for the memories.
This looks delicious my kids will love it, I need to try it for them. Thanks for hosting this month’s event
This is how our lovely 4-H leader would make donuts when we were working on sewing projects at her house.
These are amazing donuts!
Ack! They taste nothing like donuts and especially don’t taste anything like Chinese restaurant donuts. They taste exactly like what they are, breakfast biscuits.
Quite honestly, which is what buffet style donuts taste like. There are two different types of Chinese donuts, one made with yeast and one with baking powder (biscuit dough). These are not like the long cruller type Youtiao donuts (made with yeast), but that is easily discernable by looking at the photos. I have eaten the ones on the buffets, and these are like those. However, to be fair, breakfast biscuits are not fried at all. Those are something entirely different.