When I found a recipe for fluffy yeasted angel biscuits in one of my grandmother’s recipe folders that I in no way recall her making, I knew I had to try them. I had heard somewhere you can deep-fry them to make donuts, so I went straight there, since a pot of boiling oil is usually where my deepest affections lie. If you don’t have time to make the jam filling, they are nearly as incredible simply rolled in icing sugar. You could also cut out the center of the round to make the traditional donut shape and glaze them with a mixture of jam and icing sugar instead of filling them. This is the easiest version of yeasted dough I have ever encountered, and the result is as tender as a cake donut. The recipe doubles easily if you’re having a donut party. What I am saying is that this is a win-win.
Excerpted from Jam Bake by Camilla Wynne.Copyright © 2021 Camilla Wynne. Photography by Mickaël A. Bandassak.Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.