Dip it ... Dip it good - Easy Donuts, Part II

I guarantee that these lyrics are going to leave you with a raging case of ear worm.  You don't have to thank me, just enjoy.

When a problem comes along
You must whip it
Before the cream sets out too long
You must whip it 
When something's goin' wrong
You must whip it

It's not too late
To whip it
Whip it good

Robert and I have a fabulous weekend planned.  It has nothing to do with whips or whipped cream, so just wipe that little smile off your face.  Yes, you.  Don't give me those Innocent Eyes.

It does happen to involve Indiana Jones, however.

Really now, whatever are you thinking?

As a matter of fact, our boy Indy is going to have a  lovely flea shampoo and a haircut.  So are his brothers Romeo and Woody, and sister Chelsea.  Even Anakin is going to get a bath.  Fun times!

But that's not all, as we have been invited for a Hanukkah party at Jay and Laura Wheeler's home on Saturday evening.  Since Laura is going to prepare the potato latkes, I wanted to find something else to fry in some miraculous canola oil.  I am going to prepare some corn fritters, but that's another blog post.  I am also going to hopefully repeat my sufganiyot success with a batch of jelly doughnuts, also prepared using canned biscuit dough.

Remember these?

Cream Cheese and Jelly Doughnuts

2 tubes Pillsbury buttermilk biscuits (regular size biscuits, 10 each tube)
Smucker's Squeeze Strawberry Fruit Spread
1 - 16 oz. tub of Pillsbury Cream Cheese Frosting
Nonpareils, for decoration
Miraculous canola oil, for frying (regular canola oil will work as well)

Heat oil to 350 degrees.  I like to use an electric wok for these, but you can use an electric frying pan or your stovetop.  Carefully slip the biscuits into the hot oil; when they are golden brown on one side, turn and brown the other side.  Using a slotted spoon, remove the doughnuts to drain on paper towels.

Put some of the strawberry fruit spread in a piping bag with a metal tip.  (I could not find my metal tips, and had to improvise,  using my trusty Korean chopstick to create an opening and space for the strawberry).  When the doughnuts are cool enough to handle, press the piping tip into the side of each doughnut, and squeeze in some of the fruit.

Remove the cover and foil from the top of the frosting tub.  Microwave for 30 seconds, then stir well.  Pour the frosting into a bowl that is wide enough for easy dipping.  Now, work fast:  dip each doughnut top into the frosting, 3 times.  This will ensure a nice, glossy frosting.  Place onto a flat surface, and immediately sprinkle with some of the nonpareils.  Repeat with the remaining doughnuts, working quickly before the frosting in the bowl begins to solidify.

Let the doughnuts sit for at least a half hour to allow the frosting to dry.  Move them to a platter (in my case, a trusty aluminum pan), and serve to your appreciative guests.

Happy fifth night of Hanukkah!