Perfectly poppable, these donut Bites are hard to resist! FIlled with jam and coated with cinnamon, they’re such a treat!
I am not sure if you are going to really love me for sharing this recipe or really hate me! Just remember my intentions were good I swear.
I found this recipe over the holidays when I was browsing Pinterest. I chose not to share it earlier because I figured you probably already had your fill of goodies between Thanksgiving and Christmas and come January you may need a little somethin’ somethin’ special to serve up as a little breakfast treat!
At first I was a bit skeptical because the dough is not homemade from scratch, but let’s face it sometimes you just don’t have the time and you need a quick donut fix! Both my boys gave these the thumbs up! These donut bites are so simple and the big bonus is that you only need a few ingredients which I love when I am in a hurry but still want something that tastes homemade. Instead of just dipping them in sugar I gave you three options. I did a cinnamon sugar dipping mixture, a glaze and even some with jelly! Pick one, two or do all three.There is only one tough thing about this donut bite and that is stepping away from the plate! Good luck!
- 1 can Pillsbury Grands Refrigerated Buttermilk Biscuits
- Canola Oil
- Cinnamon Sugar Mixture:
- 1/2 cup granulated sugar
- 1/4 tsp. ground cinnamon
- 1 cup confectioners sugar
- 2 Tbsp. milk
- 3 Tbsp. butter melted
- 1/2 cup raspberry jam
Fill a large pot with 2 inches of canola oil and heat over medium low heat. Place a wire rack over a paper towel lined baking sheet.
Cut each biscuit into fourths. Use Rachel Ray's hint to test to see if the oil is hot enough by dipping the handle of a wooden spoon into the center of the pot of hot oil. If the oil starts to bubble around the handle it is ready. Carefully drop 6- 8 pieces into the hot oil. You don't want to over crowd the pot so do not put in more than 8. The donuts cook fast so watch them so they do not burn. If they are browning too quickly turn the temperature down a little. Cook until the first side is a golden brown and then flip to brown the other side. I cooked mine for about 3-4 minutes total. I used tongs to turn the donuts and remove them from the pot. Repeat with the remaining dough pieces.
For cinnamon sugar donuts mix granulated sugar with ground cinnamon in a small bowl.
For the glaze whisk the confectioners sugar, milk and melted butter until smooth.
For jelly donuts fill a small squeeze bottle with raspberry jam or fill a piping bag with a #12 Wilton decorating tip with the raspberry jam.
Gently toss the warm donuts in the cinnamon sugar mixture, the glaze or insert the tip of the squeeze bottle or piping bag into the donut bite and fill with jam.
*Please be very careful with the hot oil. Making anything with hot oil is not a kid friendly activity. Tell the kids it is their job to eat them and your job to make them!