Simple Homemade Chocolate Sea Salt Doughnut Recipe

I don’t know about you guys, but when it comes to doughnuts I doughnut mess around. I’m usually a local/gourmet doughnut shop kinda gal because even though I love baking at home I always had this perception that homemade doughnuts would 1) Take so much time and efffort to make and 2) That they would never come out tasting as good as those $4 doughnut shop doughnuts. So when I was searching the web for homemade doughnut recipes I stumbled upon multiple that were using Pillsbury Grands biscuit dough and I was shook. I thought to myself that there was no way that this would end well, so I tried it and to my complete shock these doughnuts were the and were so easy to make! Because I personally prefer for my doughnuts to have some sort of topping, rather than just plain glazed, I decided to add my own little twist by dipping mine in milk chocolate and then finishing them off with some flaked sea salt. Follow along for the full recipe below.


For the Doughnuts-

1 can- Pillsbury Grands! Refridgerated Biscuits (makes 8 doughnuts and 4 doughnut holes)

3.5 cups- Vegetable Oil

For the Glaze-

2 cups- Powdered Sugar

1 teaspoon- Vanilla Extract

4 tablespoons- Hot Water

For the Milk Chocolate Sea Salt Topping-

1/4 cup- Milk Chocolate Chips

Flaked Sea Salt (to your tasting)


1. I found this so much easier to do by first setting up my stations. So for this you’ll need 2 racks, some paper towels, and a baking sheet. On the first rack that I will use to place my freshly fried doughnuts I layered paper towels on top of the rack, and then for the second rack that I used for the glazing portion I placed a baking sheet under for easy cleanup.

2. Okay now we’re ready to roll, start off by laying the biscuits out on to a baking sheet. Now since these are biscuits they don’t have the centers cut out so you will have to do so by using either a very small circle cookie cutter or in my case I just used an apple corer. Then I rolled together 2 center pieces to make doughnut holes.

3. After holeing (Is that even a word? Probably not but you all know what I mean so I’m just going to continue as if that didn’t just happen) out your dough add the vegetable oil into a skillet that is deep enough to hold approx. 4 cups of liquid and then turn the heat up to medium low until the oil reaches 375 degrees (using a thermometer).

4. While your oil is heating up make your glaze by combining the powdered sugar, hot water, and vanilla into a medium bowl and mixing until completely smooth.

5. Once your oil reaches 375 start adding your doughnuts 2 at a time, I used metal tongs for this because I have a fear of hot oil splashing on me lol.

6. Fry each side until golden, this only took 1 minute per side for me. Then using the tongs place your doughnuts on to the rack with paper towels to cool for the 2 minutes in between batches.

7. In between each frying time you’ll want to glaze your previous set of doughnuts, that way they are still warm and will hold the glaze a lot better.

8. After frying and glazing all of your doughnuts and doughnut holes you can either leave them plain glazed or you can dip the tops into the metled chocolate and finish them off with some flaked sea salt (my personal favorite combo on a doughnut).

Born and raised in sunny Southern California I am a recent graduate from FIDM where I earned my AA in visual communications and now I am currently enrolled at Saddleback college majoring in graphic design. Some things I love include (but are not limited to): Jesus, people, baking, eating, exploring, and all things Disney ?

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