Conveniently made from refrigerated biscuits, these sugar-coated Raspberry-Orange Doughnut Holes are reminiscent of a childhood version you might have enjoyed at a popular doughnut chain.
Raspberry-Orange Doughnut Holes
Makes 20 doughnut holes
Ingredients
- Vegetable oil, for frying
- ½ cup sugar
- ¼ teaspoon kosher salt
- 1 (10.2-ounce) can refrigerated biscuits* (not flaky-layer style)
- ½ cup seedless raspberry jam
- 2 tablespoons orange zest, divided
Instructions
- In a medium cast-iron Dutch oven, pour oil to a depth of 1½ inches, and heat over medium heat until a deep-fry thermometer registers 325°.
- In a shallow dish, whisk together sugar and salt.
- Separate biscuits, and cut each biscuit into 4 pieces. Roll each piece into a ball, using damp fingers to press any seams to seal.
- Working in batches, fry dough balls, turning occasionally, until golden brown, 1 to 2 minutes. Remove using a slotted spoon, and let drain on paper towels. While still hot, roll doughnuts in sugar mixture.
- In a small bowl, whisk together raspberry jam and 1 tablespoon zest. Transfer jam mixture into a piping bag fitted with a small round.
- Use a wooden pick to poke a hole in doughnut; fill with jam mixture. Sprinkle remaining 1 tablespoon zest onto doughnut holes before serving. Refrigerate in an airtight container up to 2 days.
Notes
[i]*We used Pillsbury Grands! Homestyle Buttermilk Biscuits.[/i]
