Strawberry Rhubarb Donuts
Fluffy, cinnamon-sugar coated donuts injected with sweet and tangy strawberry-rhubarb filling.
Servings: 10
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.