Strawberry Jelly Filled Biscuit Donuts
Done in under 30 minutes, these Strawberry Jelly Filled Biscuit Donuts are a fun and super easy breakfast (or dessert!) that everyone loves!
A SUPER EASY DONUT RECIPE
Canned biscuits are so versatile! You can use them for so many things like making these Strawberry Jelly Filled Biscuit Donuts. When you fry a canned biscuit, it really changes up the flavor and puffs them up to be nice and fluffy. You can choose to fill the with jelly or leave them plain if you prefer. But I think once you try these, you are going to want to make them all the time. If you like fun and easy treats, then you need to make this Strawberry Jelly Filled Biscuit Donut Recipe.
FREQUENTLY ASKED QUESTIONS:
Essentially any canned biscuits can be used but I like to use the Pillsbury homestyle buttermilk ones. Just don’t use any of the flaky layer biscuits.
No! You can use any flavor that you want to, blueberry, grape, blackberry, lingonberry, lemon, etc. Or you do not have to fill these with jelly at all!
If you don’t regularly keep piping bags on hand you can use a gallon ziptop bag and snip off the corner and insert a filling tip in there.
Yes absolutely. Just keep an eye on the glaze as it may drip off as it reheats. You can air fry donuts at 360F degrees for about 3-4 minutes.
Its very basic! Powdered (confectioners sugar) and milk (or heavy cream or water) are all you need to make a donut glaze.
Yes but they won’t have exactly the same texture as traditional frying but it can be done! See this recipe here for more details.
I don’t recommend storing these. These are best eaten the same day because they are filled and glazed. If you store them they will get soggy. If you absolutely need to store, I would recommend placing in airtight container and place them in the refrigerator for 1 day. I also do not recommend freezing.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vegetable oil
- refrigerated biscuits
- strawberry jelly, jam, or preserves
- powdered sugar
- heavy cream or water
HOW TO MAKE CANNED BISCUIT DONUTS:
Line a baking sheet with paper towels, then place a cooling rack over the paper towels. Set aside. Heat the oil in a medium pot over medium heat. Using your hands and working around the edges, gently shape each biscuit into an oval or egg shape. Carefully lower 2-3 formed biscuits into the hot oil and allow to fry for 2-3 minutes.
When the underside of each biscuit is golden brown, use a pair of tongs to gently flip them over and fry the uncooked sides until golden brown (again, 2-3 minutes).
Use a pair of tongs or a large slotted spoon to remove the biscuits from the hot oil, then place them on the prepared cooling rack to drain and cool. Continue working in batches of 2-3 biscuits until all of your donuts are finished frying.
When the donuts have cooled completely, fit a piping bag with a bismark tip or cream piping nozzle, and fill the bag with the strawberry jelly.
Insert the piping tip into one edge of each donut and squeeze gently to fill the donuts with jelly.
To make the glaze, sift the powdered sugar into a medium sized bowl. Add the additional tablespoon of jelly and the heavy cream to the powdered sugar, then whisk together until smooth.
Dunk one flat side of a donut into the glaze, then allow any excess glaze to drain off. Repeat until each donut is glazed.
Return the glazed, filled donuts to the cooling rack. Allow the glaze to firm slightly, then serve.
CRAVING MORE RECIPES?
Strawberry Jelly Filled Biscuit Donuts
Ingredients
- 2 cups vegetable oil
- 16.3 ounce can refrigerated biscuits
- 12 ounces strawberry jelly jam, or preserves
- 1 cup powdered sugar
- 1 tablespoon strawberry jelly jam, or preserves
- 1-2 tablespoons heavy cream or water
Instructions
- Line a baking sheet with paper towels, then place a cooling rack over the paper towels. Set aside.
- Heat the oil in a medium pot over medium heat.
- Using your hands and working around the edges, gently shape each biscuit into an oval or egg shape.
- Carefully lower 2-3 formed biscuits into the hot oil and allow to fry for 2-3 minutes.
- When the underside of each biscuit is golden brown, use a pair of tongs to gently flip them over and fry the uncooked sides until golden brown (again, 2-3 minutes).
- Use a pair of tongs or a large slotted spoon to remove the biscuits from the hot oil, then place them on the prepared cooling rack to drain and cool. Continue working in batches of 2-3 biscuits until all of your donuts are finished frying.
- To make the glaze, sift the powdered sugar into a medium sized bowl. Add the additional tablespoon of jelly and the heavy cream to the powdered sugar, then whisk together until smooth.
- When the donuts have cooled completely, fit a piping bag with a bismark tip or cream piping nozzle, and fill the bag with the strawberry jelly.
- Insert the piping tip into one edge of each donut and squeeze gently to fill the donuts with jelly.
- Dunk one flat side of a donut into the glaze, then allow any excess glaze to drain off. Repeat until each donut is glazed..
- Return the glazed, filled donuts to the cooling rack. Allow the glaze to firm slightly, then serve.
Video
Notes
- Make sure to use an 8 count can of biscuits.
- We like to use the buttermilk kind, but any kind can be used.
- These can be filled with any of your favorite flavors.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
