This recipe came from The Dirty Gourmet during the Pursuit Series at Snowbasin Resort last summer. Unfortunately, the Series was cancelled for this summer but whipping up these super easy beignet-type camp donuts, even at home, brought back some fun memories of long days in the sun, great food, challenging adventures and cocktail parties around the campfire. 

Camp Donuts and Jam Ingredients

Donut Holes:

1 Roll of refrigerated biscuit dough (such as Pillsbury or Annie’s)

Jam:

2 cups sliced strawberries

2 to 4 tablespoons sugar

Juice of 1 small lemon

1 tablespoon chia seeds

1 pinch of kosher salt

CAMP DONUTS RECIPE

In a skillet or a medium pot set over medium heat, place the berries and sugar. Mash the berries with a wooden spoon or a fork, until the berries soften and release their juices, about 5 minutes. Stir in the lemon juice, chia seeds, and salt.

To make the doughnut holes, cut premade biscuit dough in small 1” pieces and shape in a ball. In a fry pan over low heat, add enough oil to cover half of the donut. Cook the donuts on the griddle for about 5 minutes per side, or until they’re lightly browned and cooked through.