Instructions
Prepare the Filling:
In a medium bowl, beat the cream cheese until smooth.
Mix in powdered sugar, vanilla extract, and strawberry jam until creamy.
Fold in the finely chopped strawberries.
Transfer the filling to a piping bag fitted with a small round tip and refrigerate.
Make the Donut Holes:
Cut the biscuit dough into small pieces and roll each into a ball.
Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the dough balls in batches for 2-3 minutes, turning occasionally, until golden brown.
Remove and drain on paper towels.
Stuff the Donut Holes:
Once cool enough to handle, use a skewer or small knife to create a hole in each donut hole. Pipe the strawberry cheesecake filling into each.
Glaze the Donut Holes:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Dip each donut hole into the glaze, allowing the excess to drip off.
Serve and Enjoy:
Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Related Posts:
