Today is National Donut Day and I’m celebrating with a big plate of them! Raspberry jelly filled, glazed and sprinkled, there’s something for everyone! With a little help from buttermilk biscuit dough, they puff and fry up in no time. Let your family decide how they like them: covered in powdered sugar, rolled in sprinkles, or stuffed with sweet oozy jelly. Just don’t forget the coffee or milk!
- 2 rolls-Refrigerated Buttermilk Biscuit Dough
- 1 pint raspberries, plus more for garnish
- 2 cups confectioners sugar, plus more for garnish
- 1 tsp vanilla extract
- seedless raspberry jelly
- canola oil
- sprinkles, optional
- Glaze: In a blender, puree 1 pint fresh raspberries. Strain through a fine mesh sieve to remove seeds and reserve the puree.
- To the puree, whisk in 1 Tbs raspberry jelly, 2 cups confectioners sugar and 1 tsp vanilla extract. You can adjust the consistency by adding more confectioners sugar to thicken or heavy cream to thin.
- Donuts: Using a donut cutter or a set of round cookie cutters, cut donut shapes out of biscuit dough. Cut out centers for traditional donuts or leave whole for jelly filled. Save the cut out centers for making donut holes.
- In a heavy pan, heat about 1" of oil over medium heat. Oil is ready when it starts to ripple. Test oil by dropping in a small piece of dough. If it bubbles around the edges the oil is ready. Make sure oil is not too hot or donuts will burn.
- Carefully drop in donuts and flip once the edges start to turn golden. This happens very quickly so don't walk away!
- Remove donuts with a slotted spoon and drain on paper towels.
- Once cool, dip in glaze, roll in powdered sugar, or use a piping bag to fill with jelly.
- Tip: For jelly filled donuts, poke a hole through the side of the donut and hollow out space with a skewer before filling with jelly.