Raspberry-filled Jelly Doughnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breakfasts, Brunches | 10 | Servings | |
INGREDIENTS
| 6 | T | Butter or margarine, melted |
| 3/4 | c | Sugar |
| 3/4 | t | Cinnamon |
| 1/3 | c | Raspberry jelly |
| 1 | 10 oz Hungry Jack | |
| Refrigerated Buttermilk | ||
| Fluffy Biscuits |
INSTRUCTIONS
Heat oven to 375 degrees. 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. Insert baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.) Serve warm or cold. Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 18.3mg
Sodium: 448.8mg
Potassium: 75.3mg
Carbohydrates: 36.8g
Fiber: <1g
Sugar: 18.2g
Protein: 3.1g