Raspberry-Filled Jelly Doughnuts

[SweetLuci]

 These look delicious. I'm anxious to try them 

Raspberry-Filled Jelly Doughnuts

You'll reach star status when you surprise your family with homemade jelly doughnuts! This easy baked "biscuit to doughnut" version will become a favorite.

Prep Time: 30 Min

Total Time: 30 Min

Makes: 10 doughnuts

Ted Viveiros Sunnyvale, California Bake-Off® Contest 34, 1990

:

6 tablespoons LAND O LAKES® Butter, melted

3/4 cup sugar

3/4 teaspoon ground cinnamon

1/3 cup raspberry jelly

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

• Heat oven to 375°F. In small bowl, place melted butter. In another small bowl, mix 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 into melted butter, 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 cool.

[SweetLuci]

 This was one of the comments:

The jelly ones were good, but the "boston cremes" were a hit! Make any flavor instant pudding (I used white chocolate) using 1 3/4 cups milk. Refrigerate overnight. Using a decorator squeeze bottle, fill warm biscuits with cold pudding. To make chocolate topping, melt 6oz semi-sweet chocolate squares with a splash or two of milk to desired consistency. Smear on top of filled biscuits.

[kathislove80]

Yum! They look easy and tasty.

[periwinkle163]

 What a clever idea!