Fluffy, cinnamon-sugar coated, malasada-like donuts injected with sweet and tangy strawberry-rhubarb filling. After just one bit, these Strawberry-Rhubarb Donuts just solidified their spot on our Easter menu. 100 bucks says you won't be disappointed if you add them to your special day too.
If you've been following the blog for a while, then you know my husband Brett's favorite dessert of all time is donuts. After nearly 8 years of marriage, you'd think I would have perfected an amazing donut recipe before now. If so, you would be wrong...
Even if you haven't been following the blog for very long, a quick scroll through the recipes let's you know how much I heavily favor making my sweet treats from scratch. But honestly? Sometimes even I am not above getting a little helping hand from some store-bought ingredients. Especially when it makes or breaks your decision to create a dish at all, as was the case with these donuts and anything involving puff pastry, incorporating pre-made or packaged ingredients is A-okay with me.
You see, up until now, I've never been able to master a delicious, yeasted, fried donut completely from scratch. Baked, cake-y donuts don't count. I've made some that are a passable at best, but after the literal hours spent kneading dough and waiting for the donuts to rise in my usually cold kitchen, the results are typically disappointing. I always thought deep-frying was the hard part, but it's my yeasted sweet doughs skills that tend to lack confidence in...
The first donuts I ever fried came from a Pillsbury biscuit tube. They were light, fluffy, and super tasty. Still warm from the frier, Brett and I devoured an entire batch on our One Year Wedding Anniversary. Nothing says "romance" like licking the cinnamon-sugar off your fingers, am I right? But at some point I became a bit of a purist and decided I must to make the dough by hand. This means that since then, any decent donut that entered our bellies came from a bakery... But I am BACK! Why change something that isn't broken?!? Those fried up and sugar-coated Pillsbury biscuits were delicious then and they still are now! I've given myself a break, and so should you. Also, aren't those biscuit tubes so fun to pop open? And if you have any reservations about using pre-made dough for your homemade donuts, remember you still have to fry and fill them. There is still plenty of work to legit call them "homemade." Bonus: getting to eat them still fresh at home in your pj's.
makes 10 filled donuts
For the donuts
5 cups of canola oil, for frying
1 tube Pillsbury Country Biscuits
¼ cup granulated sugar
1 to 2 teaspoons ground cinnamon, to taste
strawberry-rhubabrb filling, cooled (recipe to follow)
1) 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!).
2) Meanwhile, line a cooling rack with paper towels. Toss the cinnamon and sugar together in a bowl and set aside.
3) 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.
4) After the donuts have cooled and drained slightly, toss them in the cinnamon-sugar mixture. Set aside and continue with the remaining biscuits.
5) 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.
6) 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.
Donuts are best enjoyed the same day as they are made.
½ cup sliced rhubarb (fresh or thawed from frozen)
½ cup sliced strawberries (fresh or frozen)
¼ cup granulated sugar, or to taste
2 tablespoons lemon juice
1 ½ teaspoons cornstarch
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.