Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.