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Jelly Filled Mini Donuts

Servings 10 mini donuts


  • 1 (10 count) tube refrigerated buttermilk biscuits
  • 1 (9oz) jar Smucker's Fruit & Honey Blueberry Lemon Fruit Spread
  • 2 cups powdered sugar
  • zest of 1 lemon
  • juice of 2 lemons (6 Tbsp)
  • oil for frying (vegetable/canola)
  • Optional: 1 Tbsp water or milk to thin the glaze, if needed


  • Pour oil into a deep stock pot at least 2-inches high from the bottom. Heat over medium heat (a #5 or #6 heat on a 10 level dial) until ready to fry. Open a tube of biscuits and fry 5 at a time, turning each piece of dough when golden brown, and removing the donuts when browned on each side. Place cooked donuts onto a cooling rack that has been placed inside a baking sheet to catch any oil drippings. I used a metal spatula to turn my donuts and remove them from the pot. Repeat with remaining biscuit dough.
  • Prepare glaze by whisking the powdered sugar, lemon zest, and lemon juice in a bowl.
  • Once the donuts are cool, cut two slits on the opposing ends of each donut.
  • Fit a pastry bag with a coupler and a Wilton #12 round tip. Fill the bag with Smucker's Fruit & Honey Blueberry Lemon Fruit Spread and twist the end of the bag shut. Using the tip, enter the slit on one side of a donut and squeeze the blueberry filling into the center while zig-zagging the tip back and forth from side to side, creating a pocket to fill the inside of the donut. Stop squeezing when it starts spilling out. Repeat on the opposite end of the donut, to fill the inside thoroughly. You want the donut to feel heavy for it's size, so you know it's filled well.
  • Place donuts back onto the cooling rack that is placed inside of a baking sheet. Pour the lemon glaze over each donut with a large spoon. The baking sheet will catch the extra drippings. Allow donuts to dry completely before eating. Store any leftovers in an airtight container in the refrigerator. Best eaten fresh.


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