Raspberry-Filled Jelly Doughnuts
Yield
1 1/2 dozenPrep
30 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
melted |
|
| ¾ | cup |
sugar
|
|
| ¾ | teaspoon |
cinnamon
|
|
| ⅓ | cup |
red raspberry jelly
|
* |
| 10 | ounces |
buttermilk biscuits
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
melted |
|
| 177 | ml |
sugar
|
|
| 3.8 | ml |
cinnamon
|
|
| 79 | ml |
red raspberry jelly
|
* |
| 289 | ml/g |
buttermilk biscuits
canned |
|
Directions
Heat oven to 375℉ (190℃).
Place melted margarine in small bowl. In another small bowl, combine sugar and cinnamon; set aside.
Stir jelly until smooth.
Seal tip of large baster with foil.
Remove rubber bulb. Spoon jelly into baster; replace bulb.
Bake biscuits as directed on can. Immediately dip each hot biscuit in melted margarine, coating all sides.
Roll in sugar mixture, heavily coating all sides of each biscuit.
Insert baster in side of each biscuit; squeeze small amount of jelly into center.
Serve warm or cold.
