Instructions

1. Pour about 1 inch deep of canola oil into your pan. Heat over medium to bring the oil to temperature.
2. Remove the biscuits from the packaging and place them on a parchment paper-lined cookie sheet. Use a small circular cookie cutter or a small juice glass to cut circles out of the middle of the biscuits. You should have 8 doughnuts and 8 doughnut holes.
3. When the oil is ready, it should bubble or pop very slightly. You can test its readiness with one of the doughnut holes if you’re not sure. The dough should start frying immediately after touching the oil. Add the doughnuts to the oil 3-4 at a time and fry for a minute or two, until the dough starts to turn golden. Flip them gently with a wooden spoon or tongs. When they’re done frying, remove from the oil and place them on a paper towel-lined dish to drain any remaining oil. Repeat with the remaining doughnuts.
4. While the doughnuts are cooling off a bit and draining excess oil, add 3/4 cup confectioner’s sugar, 3/4 cup powdered Mexican chocolate, and 1/4 teaspoon ground cinnamon to a bowl. Mix with a spoon, then add the 1/4 cup whole milk (skim and 1% are too thin; don't substitute!). Stir the mixture until it’s a relatively smooth consistency. Some small lumps are OK and the glaze should be thick. (If the glaze is too thick, you can add another tablespoon of whole milk.)
5. Dip the tops of the doughnuts in the icing, twisting them slightly to ensure they’re coated evenly all the way around the tops. Place them on the parchment paper-lined baking sheet to dry. 
6. Garnish with a drizzle of dulce de leche (as pictured) or roughly chopped Mexican chocolate.