A strawberry donut recipe from Chef Zac Young, pastry chef, TV personality and owner of Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino.
Yield: 8 donuts
Ingredients
- 1 can jumbo biscuits (such as Pillsbury Grands)
- Vegetable oil for frying (enough to fill a pot 3 inches – approximately 6 cups)
- 1 cup confectioners’ sugar, sifted
- 1/2 cup strawberry preserves
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Freeze dried strawberries (to garnish)
Directions
Pour the oil into a heavy bottom pot fitted with a deep fry thermometer and heat to 360 degrees.
Open the can of biscuits and separate them. Using a small cookie cutter (or shot glass) cut a hole out of the center of each donut.
Fry the donuts in batches for one minute on each side until golden brown, checking the temperature of the oil and reheating as needed. Place the fried donuts on a wire cooling rack.
Make the glaze: Combine the confectioners’ sugar, strawberry preserves, lime zest and lime juice in a medium bowl and whisk until smooth.
While the donuts are still warm, dip them one at a time into the glaze and return them to the rack garnish with freeze dried strawberries. Let the glaze set, about 15 minutes or eat warm.
