Mindy Kobrin


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  • 1 Navel orange, zested
  • 2 cups granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 (7.5oz ) container store-bought buttermilk biscuit dough
  • Vegetable and olive oil (for frying)
  • Sprinkles for decoration


  1. Place zest, sugar, ground cinnamon and nutmeg in a paper bag and shake to combine. Place equal parts vegetable and olive oil into a 12-inch skillet until it measures approximately 2 inches deep. Heat oil to 350°F.
  2. Place dough on a clean working surface. Separate into 1/2-inch thick rounds. Gently flatten each with the palm of your hand. Using a floured 1-inch cookie cutter, cut a hole in the center of each biscuit.
  3. Working in batches, place donut holes in hot oil and fry until golden, approximately 5 – 8 minutes. Transfer the hot donuts using tongs or a slotted spoon to the paper bag. Shake to generously coat with zested spiced sugar. Serve immediately. Makes 8 donuts.
  4. Add sprinkles for fun. (For extra yum, fry small center cuts for donut poppers).