Jelly Filled Doughnuts

It seems to be a doughnut week this week, what with National Doughnut Day last week and Jelly Filled Doughnut Day today!

Jelly doughnuts are one of my favorites. When I was a kid I wasn’t crazy about how dry a regular doughnut could be and always thought adding jelly to the equation was brilliant. Given the choice, I always go for a jelly-filled over my default favorite, maple bars!

There are several methods for making your own jelly doughnuts, from using regular white bread for a “faux”nut, a bread machine for the dough, or getting as authentic with an all-handmade dough.

You can also check out jelly doughnut muffins, jelly doughnut cupcakes, jelly doughnut pudding, and a jelly doughnut cocktail!

My favorite filling is cherry – what’s yours?

Cheaters Jelly Doughnuts
from Nancy’s Recipes

6 tbsps butter, melted
3/4 cup sugar
3/4 tsp cinnamon
1/3 cup raspberry jelly
1 (12 ounce) can refrigerated buttermilk biscuits (10 in a can)

Heat oven to 375º.

In a bowl, melt butter in microwave. In another small bowl, mix together the cinnamon and sugar. In yeat another bowl, stir jelly until it’s smooth. Place a piece of foil on the tip of the baster so the jelly won’t drip out. Spoon the jelly in the baster and replace top. Using a pastry bag and tip would be much easier.

Bake biscuits according to the directions on the can. Immediately dip each biscuit into melted butter and coat all sides of the biscuit. Roll in sugar/cinnamon mixture, coating all sides.

Remove foil from tip of bulb and insert into the side of each biscuit. Squeeze a small amount of jelly into the center. You may need to refill the baster with jelly.

Serve warm or cool.

[image: flickr]