Recipe For Donuts

Red, White and Blue Jelly-Filled Donuts for the Fourth of July

I set out to make biscuits, and then instead of baking them, I fried them for just a bit. Taking it one step further, I added a bit of glaze and filled them with the jam that would have otherwise been spread between hot biscuit halves and I instantly had a donut (err, doughnut?) perfect for any Fourth of July celebration. The best part? There was no hassle, no waiting for dough to rise. Just mix, fry, fill. No one suspected they weren’t “real” donuts.

These easy-to-make red, white and blue homemade jelly-filled donut holes will have your family (and friends) begging for more. The perfect way to kick off your Fourth of July festivities and get you ready for a day of fun and fireworks. 1/2 cup raspberry or strawberry jam

Heat 4-5″ oil in a medium-sized saucepan to 350 degrees F. Sift flour, baking powder, salt and sugar into a large bowl. Mix in sour cream and then fold in heavy cream to make a soft dough. If the dough seems a bit dry, add in a bit more cream, one tablespoon at a time.

Turn the dough out onto a floured surface and roll out until it is 3/4-1″ high. Using a small round cookie or biscuit cutter, cut out donut “holes.”

Fry for 60-90 seconds in 350-degree oil or until golden brown, and then flip and fry an additional 60 seconds. Drain on a wire rack with a brown paper bag.

While the donuts are still warm, mix together powdered sugar with 1-2 tablespoons of water, just enough to make a thick glaze, about the consistency of white glue, except must better tasting. Dip one end of the donut into the glaze and immediately dust with blue sprinkles.

Using a pastry bag fitted with a medium-sized round tip, insert the tip into one side of the donut just under the glaze and pipe about 1 teaspoon of jam into the center of the donut. Place on wire rack for glaze to set. Eat whenever you please.

Makes approximately 2 dozen donut holes. Laura Levy is from a small coastal town in the Northern California wine country where culinary excellence and seasonal freshness are a way of life. She now lives in the mountains of Colorado with her husband and 6 year old son. Laura is a marketing professional and food writer who loves to share her favorite collection of recipes on her popular food blog, Laura’s Best Recipes .