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Berry-Filled Doughnuts Recipe
Berry-Filled Doughnuts Recipe photo by Taste of Home

Berry-Filled Doughnuts Recipe

Publisher Photo
Just four ingredients are all you'll need for this sure-to-be-popular treat sent in by Ginny Watson of Broken Arrow, Oklahoma. Friends and family will never guess that a tube of refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. TIP: Vary the flavor by using different jams.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

Ingredients

  • 4 cups canola oil
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
  • 3/4 cup seedless strawberry jam
  • 1 cup confectioners' sugar

Directions

  1. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
  2. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately. Yield: 10 servings.
Originally published as Berry-Filled Doughnuts in Quick Cooking September/October 2005, p10

Reviews for Berry-Filled Doughnuts

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 14, 2014

I used kfc biscuits and it taste very good with the pillsburry biscuits its good to

MY REVIEW
Reviewed Jun. 11, 2013

These were so good! My kids love them and it gets them away from eating muffins all the time, and now they can have biscuits.

MY REVIEW
Reviewed Apr. 4, 2013

I thought this recipe was amazing! My family loves them and they were really easy to make! I found that instead of using a fryer you can use a deep pan. I would definitely recommend it!

MY REVIEW
Reviewed Mar. 21, 2013

This isn't a home made jelled donut recipe. Go to copy of your cook book from for the year 2003 for the right recipe page 90. I'm trying to make them from scratch not biscuits. I get your magazine and have alot of your cook books. GREAT BOOK!

MY REVIEW
Reviewed Mar. 20, 2013

Mine turned out to brown.

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