Strawberry Skyr Sufganiyot
Description
These Strawberry Skyr Sufganiyot put a fresh, creamy twist on the classic jelly-filled doughnut. In just a few simple steps, you can fry up perfectly soft, fluffy donuts and fill them with our thick, protein-packed Strawberry & Lingonberry Skyr for a treat that’s indulgent and a little wholesome too!
Ingredients
Vegetable oil for frying
3
5.3oz Strawberry and Lingonberry Icelandic Provisions Skyr Containers
3 Cup
Powdered Sugar, plus extra for dusting
1
16oz Can of Refrigerated Biscuit Dough
Recipe
Step 1
Fill a dutch oven or heavy bottomed pot with 2 inches of oil, and slowly heat to 350°F.
Step 2
While the oil is warming up, prepare the filling. Add the skyr to a small bowl with the powdered sugar and mix together until combined.
Step 3
Transfer the sweetened skyr to a pastry bag or ziplock bag fitted with a star attachment. Set aside.
Step 4
Separate the biscuits and place on a plate. Once the oil is warm enough, gently add 4 biscuit rounds to the oil. Fry each side for about 2-3 minutes, flipping them every minute, until golden in color and cooked through. Then, use a slotted spoon to transfer them to a wired racked set over a baking sheet lined with a paper towel. Repeat this process for the second batch of biscuits.
Step 5
When ready to fill, cut off the tip of the plastic bag and insert the pipe into the center of the biscuit, fill with skyr, allowing some to peek out at the top. Repeat this process until all biscuits have been filled. Dust the sufganiyot with powdered sugar and enjoy right away.