Ingredients
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Vegetable or canola oil, for frying
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2 (7.5 oz) cans buttermilk biscuits
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1 cup strawberry jam
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1 medium orange
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Piping bag and tip
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1/4 cup confectioners' sugar, to serve
Steps
1
To a 12-inch heavy-duty skillet or deep fryer, add enough oil until about 2 inches deep. Heat oil to 325°F on a thermometer.
2
Meanwhile, separate each biscuit. Flatten slightly with a rolling pin. In batches, fry donuts 1½-2 min. per side, until golden on outside and fully cooked inside. Using a slotted spoon, transfer donuts to paper towel–lined plate. Let cool slightly before filling.
3
To a medium bowl, add the jam. Into jam, grate 1 tsp orange zest from orange, and squeeze 1 tbsp juice. Whisk until smooth. Transfer jam mixture to a plastic resealable bag or pastry bag fitted with a small pastry tip (¼ inch).
4
Using a paring knife, make a hole in the side of each donut, and insert knife slightly to make room inside for jam, being careful not to puncture the other side of donut. Insert tip into side of donut and fill with jam, until jam just begins to ooze from hole. Sprinkle donut tops with the confectioners’ sugar and serve.
