Lemon Jelly Doughnuts | Nik Snacks
This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always, the opinions and words I post here are mine.
Remember when cronuts were the next big dessert thing? Now "cruffins" are the next big thing: croissant dough in the shape of muffins or cupcakes, filled with pastry crème and other flavors of fillings. I've never had a cronut and I've not yet had the opportunity to have a cruffin either, but I've definitely had my fair share of doughnuts.
Doughnuts were always a special treat when I was a kid. Every Sunday after church, my home parish would have hospitality in the church basement. Different groups belonging to the Church would be responsible for setting up and providing light fare in the form of sandwiches, salads, side dishes, sometimes cake and always non-alcoholic beverages. after Mass. No matter how abundant or paltry the hospitality set-up was, there was ALWAYS a table set up with dozens of boxes of Krispy Kreme doughnuts. Even if I didn't like what was being served or make it to the table to pick up a doughnut or two, I always knew that I could depend on the boxes to be there.
Now that I'm an adult, I can depend on myself to make doughnuts at home any time I want.
Following the tradition of fried dough becoming doughnuts, I simply use canned biscuits and either dip them in glaze or fill them with a bright, fresh jelly filling.
I use apple jelly as a base because it is neutral and I can add any extract or flavoring I want to achieve my goal. You know how lots of cereals have bits of dried fruit like peaches or berries in them? Usually it's bits of apple that have been soaked in tons of sugar, the juice of whatever fruit it is mimicking, dried and then added to the cereal. Surreal, isn't it? Well, I'm just using my food history knowledge to help make THIS recipe yours.
Sponsored items used in this recipe: Classic Microplane zester/grater, Adams Pure Lemon Extract and Dixie Crystals granulated sugar
Lemon Jelly Doughnuts
Yield: 10
Remember when cronuts were the next big dessert thing? Now "cruffins" are the next big thing: croissant dough in the shape of muffins or cupcakes, filled with pastry crème and other flavors of fillings. I've never had a cronut and I've not yet had the opportunity to have a cruffin either, but I've definitely had my fair share of doughnuts. Now that I'm an adult, I can depend on myself to make doughnuts at home any time I want.
Following the tradition of fried dough becoming doughnuts, I simply use canned biscuits and either dip them in glaze or fill them with a bright, fresh jelly filling. I use apple jelly as a base because it is neutral and I can add any extract or flavoring I want to achieve my goal. You know how lots of cereals have bits of dried fruit like peaches or berries in them? Usually it's bits of apple that have been soaked in tons of sugar, the juice of whatever fruit it is mimicking, dried and then added to the cereal. Surreal, isn't it? Well, I'm just using my food history knowledge to help make THIS recipe yours.
Ingredients
- 2 1/2 cups apple jelly
- 1 T lemon extract
- Oil for frying
- 2 cans store-bought buttermilk biscuits (10 count, total)
- 2 teaspoons dried citrus peel
- 1/2 cup granulated sugar
- Lemon zest for garnish
Instructions
- In a small saucepan, heat apple jelly until melted and barely simmering.
- Remove hot jelly from the heat and add lemon extract. Let cool. Jelly should be cool and back to jelled state before using. Set aside.
- Heat 2 inches oil in a large pot or Dutch oven to 350°F.
- Fry the biscuits, a few at a time so as to not overcrowd the pan, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on paper towels.
- While doughnuts are still warm, place them in a paper bag with 1/2 cup sugar and dried citrus peel. Shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
- When cool, place the jelly in a plastic or pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jelly. Garnish with lemon zest, if desired. Serve.
Notes:
This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always, the opinions and words I post here are mine.
Sponsored items used in this recipe: Classic Microplane zester/grater, Adams Pure Lemon Extract and Dixie Crystals granulated sugar
Calories
298.68Fat (grams)
2.44Sat. Fat (grams)
0.36Carbs (grams)
68.02Fiber (grams)
1.03Net carbs
66.99Sugar (grams)
49.10Protein (grams)
0.73Sodium (milligrams)
60.65Cholesterol (grams)
0.18Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Brownies:
- Caramel Bunny Peanut Butter Brownies from Big Bear's Wife
- Chai Apple Cake from The Spiffy Cookie
- Blueberry Almond Springtime Cake from The Food Hunter's Guide to Cuisine
- Mini Bundt Cakes from Me and My Pink Mixer
- Strawberry Upside Down Cake from Eat Move Make
- Lemon Poppy Seed Layer Cake from Love and Confections
- Maple Bourbon Carrot Cake Bars from The Whimsy One
- Easter Cake Pops from That Skinny Chick Can Bake
- Cadbury Cream Egg Patties from Sweet ReciPEAs
- Jello Divinty from Love Bakes Good Cakes
- Bottoms Up Easter Candy Apples from For the Love of Food
- Lemon Truffles from The Domestic Kitchen
- Chocolate Sunbutter Eggs {Nut free!} from Comfortably Domestic
- Chocolate Chocolate Chip Cadbury Egg Cookies from 4 Sons 'R' Us
- Malted Chocolate Chip Skillet Cookie from The Bitter Side of Sweet
- EASY Bunny Decorated Cookies from The Decorated Cookie
- Easter Monster Cookies from Cooking on the Front Burners
- Giant Sugar Cookie from Pint Sized Baker
- French Apple Tart from The Java Cupcake Blog
- Lavender Jelly Doughnuts from Nik Snacks
- Hot Cross Buns from Mildly Meandering
- Fried Apple Hand Pies from Miss in the Kitchen
- Easter Brunch Apple Fritter Casserole from A Blender Mom
- Lemon Poppy Seed Bread from Life's Ambrosia
- Pink Lemonade Crumb Bars from My Sweet Zepol
- No Bake Lemon Cheesecake Bars from Delightful E Made
- Waldorf Salad Apple Basket Cups from Southern From Scratch
- Coconut Key Lime Pie from A Classic Twist
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
PRIZE #2
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
PRIZE #3
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
PRIZE #4
PRIZE #5
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
How has it not occurred to me to use biscuits to fill and fry for doughnuts? Genius! I've always wanted to make my own doughnuts but always end up making baked ones.
ReplyDeleteI love making donuts with biscuits! These are perfect for Easter and Spring! So, I've never heard of a cruffin haha. I need to find one of those. I've had a cronut before at Disney but that's the only place I've found one (although I know they're all over the place, just not around here haha)
ReplyDeleteYumm. What could one do to make biscuits taste better that is better than deep frying them and filling them with yummy jelly?
ReplyDeleteYour whole post is making me rethink Easter desserts now! There is still time to change my mind.