Camp Doughnuts Recipes

SUGARED CAMPFIRE DONUTS

Sugared Campfire Donuts image

Turn refrigerated biscuits into delicious, sugary donuts.

Provided by Luthiena

Categories Bread Yeast Bread Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

½ cup white sugar
¼ teaspoon ground cinnamon
1 (10 ounce) can refrigerated biscuit dough
3 tablespoons melted butter

Steps:

Toss together the sugar and cinnamon in a bowl, set aside. Cut each biscuit into thirds, and roll into balls. Skewer on a toasting fork, and cook over hot coals, turning constantly, until golden brown. Dip into melted butter, then roll in cinnamon sugar.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.7 g, Cholesterol 11.8 mg, Fat 9.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 380.3 mg, Sugar 15.1 g

CAMP DOUGHNUTS

Camp Doughnuts image

A sweet version of eggy bread. This seems to work best with the cheapest white bread and the cheapest jam (jelly) you can buy. They aren't actually as complicated to make as my instructions probably make out! I think you can only make these over an open fire. Holding them over the hob just isn't going to be the same at all.

Provided by Chef Hels

Categories Breads

Time 10m

Yield 8 doughnuts

Number Of Ingredients 3

Ingredients

1 egg, beaten
2 slices bread
8 teaspoons jam

Steps:

(It's probably best to make these one at a time).
Cut bread into square quarters.
Place about 3/4 tsp of jam in the centre of the quarter of bread and fold bread over.
Seal the bread shut with a little beaten egg and coat the outside with a little egg as well.
Make sure the bread stays folded over by poking a skewer through the top corner.
Using the skewer, hold the doughnut over the embers of the fire until the egg is cooked and (hopefully) the bread stays stuck together.
Eat - remembering that it's full of hot jam :-).
Make as many as you have ingredients for.

Nutrition Facts : Calories 44.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 53.4, Carbohydrate 7.7, Fiber 0.2, Sugar 3.5, Protein 1.3

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