Directions

1. 1

   Pour vegetable oil into a medium-sized pot and attach a candy thermometer to the side of the pot. Heat the oil over medium heat until it reaches 360–375°F, adjusting the heat as needed to maintain the temperature. Exercise extreme caution as the oil will be dangerously hot.

2. 2

   While the oil heats, remove the biscuits from their container. Working with one biscuit at a time, flatten it out and use a pizza cutter to slice it lengthwise into long strips. Cut each strip in half if needed to create manageable pieces.

3. 3

   Once the oil reaches the target temperature, carefully lower several biscuit strips into the hot oil using tongs. Fry for approximately 20–30 seconds per side until they turn golden brown and float to the surface.

4. 4

   Using tongs, transfer the fried strips to a paper towel-lined plate to drain excess oil. Work in batches to avoid overcrowding the pot. Allow the candy thermometer to remain in the oil until it cools completely before removal.

5. 5

   In a medium bowl or Ziploc bag, combine the granulated sugar and ground cinnamon and mix well. Place the warm fried biscuit strips into the cinnamon-sugar mixture, seal if using a bag, and gently toss until all pieces are evenly coated.

6. 6

   In a small saucepan over medium heat, melt the unsalted butter, stirring occasionally. Continue cooking and stirring until the butter turns a deep golden brown with a nutty aroma, about 5–7 minutes. Be careful not to burn it.

7. 7

   Remove the browned butter from heat and pour it slowly over the sifted powdered sugar in a small mixing bowl, stirring constantly to combine.

8. 8

   Add the pure maple syrup and whole milk to the butter and powdered sugar mixture.

9. 9

   Whisk the glaze until smooth and well combined. If the glaze is too thick, add a bit more milk; if too thin, add additional powdered sugar. Drizzle the warm glaze over the cinnamon-sugar coated donut fries and serve immediately.