Fluffy, cinnamon-sugar coated donuts injected with sweet and tangy strawberry-rhubarb filling. With a bit of help from our friends at Pillsbury, you can be enjoying these Strawberry Rhubarb Donuts in under an hour!
Jump to:
While almost all of the recipes here are mostly homemade, why not taking a helping hand when you can?!
These fresh and fluffy donuts are fried and filled at home. However, they save a huge step by using pre-made biscuit dough.
Frying your own donuts can be a task unto itself, so any and all shortcuts are welcome. Plus, this means warm donuts in under an hour!
Ingredients
- Canona oil
- Pillsbury Country Biscuits
- Granulated sugar
- Cinnamon
- Rhubarb
- Strawberries
- Lemon juice
- Corn starch
See recipe card for quantities.
Tools and Equipment
- Large heavy-bottom pot (like a Dutch oven)
- Deep fry thermometer
- Cooling rack
- Tongs
- Metal slotted spoon
- Piping tip
- Saucepan
Tips for Making Strawberry Rhubarb Donuts
Toss the donuts in the cinnamon-sugar just as soon as the donuts are cool enough to handle. They need to be warm for the coating to stick.
When filling, use the opposite hand (from the piping bag), to hold the donut and feel it gently expand. Do not over fill.
Tips for Frying Donuts
- Use a large, heavy-bottomed pot. A dutch oven works great. The oil should fill the pot at least 2-inches but be no more than half full to keep hot oil from bubbling over.
- Use a neutral flavored oil with a high smoke point, like canola oil.
- Maintain an even temperature. As you fry, the temperature of the oil will fluctuate. Allow the temp to rise/lower before the next batch goes in.
- Always take caution when working with hot oil. Long sleeves and closed-toed shoes are recommended.
- Drain donuts first with a slotted metal spoon then on a paper towel-lined wire rack.
More Spring Recipes to Make
Recipe
Strawberry Rhubarb Donuts
Ingredients
Donuts
- 5 cups canola oil for frying
- 1 tube Pillsbury Country Biscuits
- ¼ cup granulated sugar
- 1 to 2 teaspoon ground cinnamon to taste
- strawberry-rhubarb filling cooled
Strawberry-Rhubarb Filling
- ½ cup sliced rhubarb fresh or thawed from frozen
- ½ cup sliced strawberries fresh or frozen
- ¼ cup granulated sugar or to taste
- 2 tablespoon lemon juice
- 1 ½ teaspoon corn starch
Instructions
Donuts
- Fill a medium-large pot with the oil (a Dutch oven works great!). The oil should rise at least 2 ½ inches high within the pot and easily accommodate three biscuits at a time. Heat the oil to 375°F (yes, a thermometer is a must!).
- Meanwhile, line a cooling rack with paper towels. Toss the cinnamon and sugar together in a bowl and set aside.
- Once the oil reaches the correct temperature, use metal tongs or a slotted spoon to carefully place two the three biscuits into the pot. Fry the biscuits for 2-3 minutes on each side. Once done, carefully remove the donuts with a slotted spoon (allowing excess oil to drip back into the pot) and let drain on the paper towels.
- Be sure to check and adjust the temperature of the oil as you go. It should always be between 360 to 375°F.
- After the donuts have cooled and drained slightly, toss them in the cinnamon-sugar mixture. Set aside and continue with the remaining biscuits.
- Once all of the donuts have been made, it is time to fill them. Use a chopstick or wooden dowel to slightly hollow out the center of each donut. Do not poke the chopstick out the other side.
- Fill a piping bag fitted with a bismarck tip or round piping tip with the cooled strawberry-rhubarb filling. Place the tip in the end of each donut and gently fill the centers. Do not over-fill.
Strawberry-Rhubarb Filling
- Place the rhubarb and strawberries in a saucepan over medium heat. Add the sugar and cook until the fruit begins to break down and juices begin to simmer, about 5 to 10 minutes.
- Meanwhile, dissolve the cornstarch in the lemon juice. Stir the lemon juice mixture into the rhubarb and cook for a few minutes. Remove the mixture from the stove and blend with an immersion blender until smooth. Cover with plastic wrap and chill in the refrigerator until thickened.
This post was sponsored by Life Made Delicious. Thank you for supporting the brands that help make Style Sweet CA possible.
Bridget DeHaan
Saw these on my Instagram feed today and had to make them! Went to the store for a few items and I guess the Pillsbury Country Biscuits are not available in the States (to my knowledge). I picked up an original tube of the Pillsbury grands instead which made 8 instead of 10. They worked perfect though! Great recipe and insanely easy. Highly recommend to anyone wanting to attempt doughnuts for the first time. Thank You Tessa!
Matina
Such a fun and easy donut recipe! My husband is a huge sucker for donuts and he loved them!