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Raspberry-Filled Jelly Doughnuts |
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Serves: 10 Print this RecipeTed Viveiros - Sunnyvale, California Bake-Off® Contest 34, 1990 Here's a bakery-shop treat you can make in your own kitchen! 6 tablespoons margarine or butter, melted 3/4 cup sugar 3/4 teaspoon cinnamon 1/2 cup raspberry jelly 1 (12-ounce) can fluffy buttermilk refrigerator biscuits __Ted Viveiros ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. 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. Prepare and bake biscuits according to package directions. 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 cold. TIP: To reheat, wrap loosely in foil; heat at 350°F. for 5 to 10 minutes or until warm. Nutrition Per Serving: Calories 260; Protein 2g; Carbohydrate 36g; Fat 12g; Sodium 430mg PICTURE: Top to bottom: Orange Pineapple Muffin Cake, Raspberry-Filled Jelly Doughnuts From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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