Camp Recipes

Cooking "Scout Doughnuts" at Silver Creek Plunge

Scout Doughnuts

Ingredients

  • Pillsbury Biscuits (DO NOT USE FLAKY VARIETY)

  • Canola Oil

  • Cinnamon Sugar Mix (1 part Cinnamon to 20 parts powdered sugar)

    • 20 lb powdered sugar is about right for 192 doughnuts

  • Small brown paper bags (one per doughnut)

Step-By-Step

  • Assemble Dutch Ovens on Camp Chefs (3 for a large batch)

  • Pour Canola Oil into a Dutch Ovens until there is about 1 1/2 inches of oil

  • Heat canola oil to 340 - 360 degrees

  • Open biscuit can - and for each biscuit poke a hole and form into a doughnut shape

  • Place 6-8 doughnuts in each Dutch Oven

  • Cook 2-3 minutes per side until golden brown

  • Put the cooked doughnut into a brown paper bag with 1 teaspoon of cinnamon sugar mix

  • Roll/Fold top of bag. "Customer" will need to shake the bag to coat