Post by JJ Judkins on Jun 18, 2009 18:43:03 GMT -6
Filled Jelly Doughnuts
6 tablespoons margarine or butter, melted
3/4 cup sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly (or other jelly)
1 (12-oz.) can Pillsbury Golden Layers® Refrigerated Buttermilk Biscuits
Heat oven to 375°F. 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. Remove
foil from tip of baster. Insert baster in side of each biscuit; squeeze small amount of
jelly into center. (Refill baster as needed.) Serve warm or cool.
Tips:
To reheat, wrap loosely in foil. Heat at 350°F. for 5 to 10 minutes or until warm.
6 tablespoons margarine or butter, melted
3/4 cup sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly (or other jelly)
1 (12-oz.) can Pillsbury Golden Layers® Refrigerated Buttermilk Biscuits
Heat oven to 375°F. 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. Remove
foil from tip of baster. Insert baster in side of each biscuit; squeeze small amount of
jelly into center. (Refill baster as needed.) Serve warm or cool.
Tips:
To reheat, wrap loosely in foil. Heat at 350°F. for 5 to 10 minutes or until warm.