PULL-APART JELLY DONUT
INGREDIENTS
- 3 (8-oz.) tubes crescent roll dough
- 1 large egg
- 1 tbsp. unsalted butter, melted
- 1 c. red jam, such as strawberry, raspberry, or cherry
- 1/4 c. confectioners’ sugar
DIRECTIONS
- Preheat oven to 400°. On a clean work surface, unroll a sheet of crescent roll dough. Take a dough triangle and tightly roll into a ball with the palms of your hands. Repeat with remaining dough for a total of 24.
- Arrange dough balls into 2 concentric circles on a parchment-lined baking sheet. Arrange about a finger’s worth of space between each ball in the outer circle.
- In a small bowl, beat egg with 1 tablespoon water. Brush egg wash on top of each dough ball.
- Bake donuts until tops of inner circle of dough are golden brown, about 15 minutes. Brush tops with butter, then let cool slightly.
- Meanwhile, in a medium bowl, whisk jam to break down any chunks. Transfer to a piping bag fitted with a small circular tip or a zip-top bag with a small corner cut off.
- Using a chopstick, wooden skewer, or lollipop stick, poke a hole into top of each donut and wiggle it around to hollow out inside of donut.
- Using a small sieve, sprinkle confectioners’ sugar over donuts. Pipe jam into opening of each donut, leaving a dollop bulging out. Serve warm.
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