These Jelly Filled Mini Donuts are a delightful breakfast or dessert. Lemon-glazed mini donuts are made easy using refrigerated biscuit dough and are filled with a naturally sweetened blueberry-lemon fruit spread.
This post was sponsored. Try these donuts with Fruit & Honey Blueberry Lemon Fruit Spread. #FruitandHoney #WalMart
When I studied Culinary Arts in college, my first bakery internship was at a grocery store. I arrived before dawn to frost dozens of donuts while a coworker fried and filled them. After years away from that early-morning routine I’ve come to appreciate donuts again—especially the jelly-filled kind. They remain my favorite.
Whenever I crave donuts, I often reach for refrigerated biscuit dough—it’s the quickest way to turn pantry staples into tender, golden mini donuts. Making jelly-filled donuts at home means you can be generous with the filling. When The J.M. Smucker Company asked me to feature their Fruit & Honey fruit spreads, I immediately pictured these donuts. Their Fruit & Honey lineup includes Blueberry Lemon, Strawberry, Triple Berry, and Tropical. The Blueberry Lemon spread stood out: it tastes clean and naturally sweet, with real blueberry pieces in the jar.
To enhance the blueberry-lemon flavor, I made a simple lemon glaze—powdered sugar, fresh lemon zest, and lemon juice—that I spoon over each donut. A hint of zest on top brightens the fruit filling perfectly. My kids gobbled these mini donuts for breakfast, and they make a fun, crowd-pleasing dessert as well.
You can find Fruit & Honey fruit spreads at Walmart. If you use cash-back apps, some offers may be available at the time of purchase.
Jelly Filled Mini Donuts
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Ingredients
- 1 tube refrigerated buttermilk biscuits (10 count)
- 9 oz (255 g) Fruit & Honey Blueberry Lemon Fruit Spread
- 2 cups (240 g) powdered sugar
- zest of 1 lemon
- juice of 2 lemons (about 6 Tbsp)
- oil for frying (vegetable or canola)
- Optional: 1 Tbsp water or milk to thin the glaze, if needed
Instructions
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Pour oil into a deep pot to a depth of about 2 inches and heat over medium until it is ready for frying. Open the tube of biscuits and fry about five at a time. Turn each piece as it browns and remove when both sides are golden. Transfer cooked donuts to a cooling rack set over a baking sheet to catch drips. Repeat with remaining dough.
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Make the lemon glaze by whisking together the powdered sugar, lemon zest, and lemon juice in a bowl. If the glaze is too thick, thin with 1 tablespoon water or milk.
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When the donuts are cool enough to handle, cut two small slits on opposite sides of each donut.
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Fit a pastry bag with a round decorating tip (Wilton #12 or similar). Fill the bag with Fruit & Honey Blueberry Lemon Fruit Spread, twist the end closed, and insert the tip into one slit. Squeeze while moving the tip side to side to create a pocket and fill the center. Stop when the filling begins to escape. Repeat on the opposite side so the donut is evenly filled. The donut should feel pleasantly heavy when properly filled.
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Place filled donuts back on the cooling rack over the baking sheet. Spoon the lemon glaze over each donut and let them sit until the glaze sets. Store leftovers in an airtight container in the refrigerator; they are best eaten fresh.
Notes
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