Donuts

1. Lay out biscuits and cut a round hole from the center using the middle portion of a biscuit cutter. Fry the doughnut rings and holes in about 2 inch deep oil at 350 degrees, until a deep golden brown. Then flip with metal tongs and fry the other side. Often times with the holes, they will flip themselves and "roll over". Remove rings and holes once fried on both sides, and drain of excess oil on a paper towel lined plate. 

Sugared Topping

1. Fill a lunch paper sack with sugar, place one donut ring at a time, OR 2-3 donut holes, and give a good shake until covered. Remove and set aside. Repeat with remaining donuts. 

Chocolate Donut Glaze

1. In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in the milk and vanilla. Whisk until silky smooth. If you need to add a touch more milk to make it a more "dippable" glaze, or alternately add a bit more powdered sugar if it is too runny. Dip doughnut tops in the glaze and then let rest to set on a plate. Repeat with remaining donuts. 

Vanilla Donut Glaze

1. Mix all ingredients well with an electric mixer. If you need to add a touch more milk to make it a more "dippable" glaze, or alternately add a bit more powdered sugar if it is too runny. Dip doughnut tops in the glaze and then let rest to set on a plate. Repeat with remaining donuts.

Creating a Monster Decorated Donut