seasons
recipe
DESSERT

Soda Donuts

Rate it:
0 ratings
Serves
8
Prep
30min
Doughn't you worry! You’ll love these soda-infused fried donuts that are super easy to make!
Directions
Make Soda Jelly: Combine sugar, caffeine-free cola or caffeine-free citrus-flavored soft drink in a medium saucepan; bring to a boil. Stir in liquid pectin; boil 1 minute. Remove from heat. Ladle into clean jars, leaving 1/2-inch headspace. Cool completely. Tightly cover and refrigerate 1 day before using. Store in the refrigerator for up to 1 month.
Heat oil to 350 degrees in a deep-fat fryer or large heavy-bottom saucepan. Follow instructions for quantity of oil in deep-fat fryer. For saucepan, use at least 2-inches of oil.
Cut out centers from each biscuit using a 1-1/2-inch round pastry cutter. Fry biscuits in batches for 2 to 4 minutes or until golden and cooked through, turning halfway through. Drain on paper towels; cool.
Fill a plastic squeeze bottle with Soda Jelly. Insert tip of bottle in sides of donuts and squeeze Soda Jelly into four sides of each donut.
Make Desired Glaze. Cola-Pudding Glaze: Whisk together pudding mix, caffeine-free cola soft drink, and milk in a medium bowl. Cover and refrigerate for 30 minutes. Makes 1 cup. Chocolate-Cherry Cola Glaze: Place chocolate in a medium glass bowl. Heat whipping cream in a small saucepan over medium-low heat until hot. Pour over chocolate; let stand 5 minutes. Whisk until smooth. Whisk in caffeine-free cola soft drink and maraschino cherry juice. Makes 1 cup.  Citrus Soda Glaze: Whisk together powdered sugar, caffeine-free citrus-flavored soft drink, and lemon juice in a medium bowl. Add additional citrus-flavored soft drink if needed to thin glaze. Makes 1 cup.
Dip donuts into desired glaze. Squeeze additional jelly into centers of donuts. For Chocolate-Cherry Cola donuts, sprinkle with popping candy and garnish with cherries. Serve immediately.
Hy-Vee Test Kitchen
Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.

What to grab

Medium saucepan, Ladle, Deep-fat fryer or large heavy-bottom saucepan, 1-1/2-inch round pastry cuter, Paper towels, Plastic squeeze bottle with tip, Mason jars with tight-fitting lids, Medium bowl, Whisk