Who knew homemade donuts were so easy to make? I surely didn’t, but I think we will make this an annual tradition. It was so much fun and the kiddos all enjoyed decorating the donuts.
Recipe adapted from November 2009 issue of Southern Living.
Ingredients:
- 1 (25 oz.) package of frozen yeast rolls, thawed according to package
- 1/2 c. granulated sugar
- 1 1/4 tsp. cinnamon
- 1/2 to 1 c. seedless raspberry or strawberry jam
- powdered sugar
Directions:
- Place rolls 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in warm place (85*).
- Pour oil to a depth of 2 inches into a deep skillet and heat to 350*. Fry rolls in batches, 1 to 1.5 minutes on each side or until fully cooked and golden brown. Drain on a wire rack over paper towels.
- Whisk together granulated sugar and cinnamon in a medium bowl. Add warm donuts to sugar mixture, tossing to coat. Let cook completely on wire rack, about 5 minutes.
- Make a small slit in the side of each donut, using a paring knife. Place jelly in a zip-loc bag (don’t seal it). Snip 1 corner of bag to make a small hole. Pipe jelly into each donut. Dust with powdered sugar.
- You can skip the jelly and top each with the sugar cinnamon mixture, or top with powdered sugar, or top with a glaze and decorate with sprinkles.
Jelly Donuts:
