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Homemade Frosted & Jelly-Filled Donuts
canned home-style biscuits
jelly or preserve of your choice
vanilla frosting
sprinkles
vegetable oil, for frying
Pour about 1 inch of vegetable oil into a frying pan. Heat oil until it is at a good, medium heat. Carefully drop biscuit into hot oil. When the edges get a golden color, turn biscuit. If the biscuit is becoming too brown too quickly, turn the heat down some. Drain on paper towels and let cool - enough to handle donut without burning your fingers.
Put jelly into a decorating bag (or make your own using a zip baggie with a small hole snipped off one of the corners). Gently insert tip of the bag into the donut and squeeze the jelly into the center. Do this for each donut.
Place the canned vanilla frosting into a bowl and microwave for 30-40 seconds. Drop food coloring of your choice into the frosting and stir well. Take each donut and spread a generous amount of frosting over each. Quickly shake sprinkles on each iced donut.
Get a glass of milk and kick back and enjoy!
1 comment:
Or you could make actual Krispy Kreme Doughnuts!!!
Doughnut Ingredients (Baker's dozen - about 13)
1/2 package yeast
1/4 cup lukewarm water (100 degrees)
2 cups flour
3/4 cup of warm milk (100 degrees)
2 tablespoons of sugar
1 egg
1/4 stick of butter (softened to room temperature ) or shortening
Wide skillet or pot with vegetable oil 1/2 inch deep -- the doughnuts will float
Sugar Glaze Ingredients and Directions
1/4 stick butter
1 cup powdered sugar
1/2 tsp. vanilla
2 tbsp. water (clear glaze) or milk (white glaze)
Melt butter and add to powdered sugar, vanilla and water. Mix well for a couple of minutes. Pour into shallow dish for dipping/coating warm doughnuts.
Directions for Doughnuts
In a large mixing bowl, dissolve yeast in 1/4 cup of warm water, then add warm milk, egg, sugar, butter and flour. Mix well for a few minutes (electric mixer for 2, or 5 minutes by hand). Cover dough for at least a hour, or overnight for breakfast doughnuts. On a lightly floured surface, roll out doughnut dough with a rolling pin about 1/2 an inch thick. Cut doughnuts with a cutter (I used a coffee cup), then a smaller cutter (bottle top) for the centers. You can set aside the doughnut holes with the doughnuts or re-roll them for another doughnut or two. Let cut doughnuts set another half an hour to rise one last time before frying.
When doughnuts have risen, heat oil in a wide shallow pan to about 350 degrees ( medium heat). Test one of the doughnut holes in the oil - it should bubble and quickly brown the doughnut hole. Fry one doughnut at a time until you get the hang of it - I burned a couple. Watch carefully, as doughnuts will begin to brown along the edge in a few seconds. Flip doughnut over to brown the other side. It may take a few tries - a light to medium brown doughnut is done enough.
Set cooked doughnuts on a rack or on paper towels to drain. Dip one side of doughnut in a shallow bowl of sugar glaze -- then enjoy!
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