Jelly Donut Holes

Photo and recipe courtesy of Womans Day magazine

Ingredients:

1/2 cup sugar

1/2 tsp ground cinnamon

4 cups canola oil

1 can (16.3 oz) large refrigerated biscuits (Pillsbury Grands)

1/2 cup strawberry jam or jelly

Makes 24

Active: 20 min

Total: 25 min

In a bowel, combine the sugar and cinnamon; set aside. Heat the oil in a 10-inch skillet over medium-low heat.

While the oil is heating, form the donuts. Separate dougn into 8 biscuits and flatten them into 3.25 inch rounds. Using a 1.5 inch round cookie cutter, cut 3 circles from each round.

With a sharp knife, slice horizontally (parallel to cutting board) through centers-do not cut all the way through-and open like a book.

Spoon 1/4 tsp jelly into one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the doughs edge.

Working in batches, fry holes until golden brown, about 1-1.5 minutes per side. Transer to a paper towel-lined plate when done. While doughnuts are still warm, toss them in the cinnamon-sugar mixture.

Per 3 holes:

319 cals

1g fiber

11g fat