5-Ingredient Campfire Donuts: Simple Skillet Recipe

Make-Ahead and Camp Tips

You can pre-mix the cinnamon sugar at home and store it in a small zip-top bag. Pack the butter in a small container. Keep the biscuit can in your cooler — it doesn't need to be ice-cold, just cool. If the dough gets too warm, it becomes sticky and harder to handle. Pop it back in the cooler for 10 minutes before cutting.

For a variation, add a pinch of nutmeg or cardamom to the cinnamon sugar. Or skip the cinnamon and coat the donuts in powdered sugar mixed with a little cocoa powder for a chocolate version.

Takeaway

Five ingredients, one skillet, and a bed of coals. That's all it takes to pull off warm, cinnamon-sugar donuts at the campsite. The key is managing your fire temperature and giving the dough enough time to cook through under cover. Once you nail that, you'll be making these on every trip.

Frequently Asked Questions

Can I use homemade biscuit dough instead of canned?

Yes, you can use your favorite homemade biscuit dough. Just make sure it's slightly sweet (add a tablespoon of sugar to the dry ingredients) and cut into small pieces. The cook time may vary by a minute or two depending on thickness.

How do I know when the donuts are fully cooked?

The donuts should be deep golden brown on all sides. Break one open to check: the center should be fully set, not doughy or sticky. If dough clings to your finger, return them to the skillet for another 2-3 minutes.

Can I make these on a camp stove instead of a campfire?

Absolutely. Use a camp stove on medium heat (about 350°F). Follow the same steps but cover the skillet with a lid or foil. The cooking time will be similar, but check the bottom to prevent burning.

What if I don't have a cast iron skillet?

You can use a heavy-duty aluminum foil pan placed on a grate over coals, or a Dutch oven. If using a foil pan, place it on a stable surface and stir the donuts gently to avoid tearing the foil.