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Dutch Oven Doughnuts

by Steve Yee

One of the most easy and fun recipes the Cobra Patrol has tried are Dutch Oven Doughnuts. I learned this recipe from an Elk Grove scoutmaster at Scoutmaster training. Later, our patrol cooked them for breakfast at a Camporee. In no time at all a crowd of scouts surrounded around our campsite. They all wanted to make Dutch Oven Doughnuts. Warm and delicious!

Ingredients:
1 box: Pillsbury Yellow Cake Mix with Pudding in the mix
1 (11-ounce) can buttermilk biscuits
1 quart vegetable oil
1 cup sugar

Cookware:
campfire or propane stove or regular stove or grill
dutch oven
ladle
plates for doughnuts and toppings

Instructions:

1. Heat the oil until a drop of water added sizzles.

2. Everyone makes their own doughnuts. Have each doughnut maker wash their hands and give them their bisquit(s). Using a finger or thumb, make a hole in the middle of the bisquits and shape into a doghnut.

3. GENTLY place the doughnuts into the oil with the ladle, three or four at a time to cook. Too many makes them stick together. Remove from heat in a minute or two when puffed and browned. Transfer to plate and roll in desired topping or eat plain. (We put ours in a paper bag with the sugar mixture and shook until coated.)

Ideas: Have your scouts bring along their favorite topping or filling for a Dutch Oven Doughnut contest. Have each scout create funny doughnut shapes. Make churros. These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut.