How to make Chocolate-Caramel-Stuffed Doughnut Holes
Mini doughnuts stuffed with caramel and chocolate? We're in doughnut heaven!
- Prep time : 15 min
- Ingredients :5
- Servings : 6
- Total: 15 min
- Vegetable oil for frying
- 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
- 1 cup hazelnut spread with cocoa
- 1/2 cup cinnamon-sugar SAVE $
- 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)
The Chocolate-Caramel-Stuffed Doughnut Holes
Recipe is incredibly easy. It contains simple ingredients that you should already
have on hand.
Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits,
Vegetable oil for frying, dulce de leche (caramelized sweetened condensed milk)
hazelnut spread with cocoa, cinnamon-sugar
Fill 4-quart Dutch oven one-third full of oil for frying. Heat over medium heat.
Meanwhile, place hazelnut spread and dulce de leche in microwavable dish. Microwave on High in 10-second increments, stirring every 10 seconds, until smooth. Pour mixture into decorating bag with small tip or condiment container from local cooking store. Set aside.
Place cinnamon-sugar in shallow dish; set aside.
Separate dough into 8 biscuits. Using doughnut hole cutter, cut out several rounds from each biscuit.
Fry 6 to 8 dough rounds at a time, turning constantly with spider or metal spoon, until golden brown. Remove from oil; place directly in cinnamon-sugar. Carefully turn doughnut holes in sugar until coated. With sharp knife, pierce hole in each doughnut hole. Insert end of decorating bag; squeeze bag to fill with hazelnut-caramel mixture.
After filling the doughnut holes, press the hole down in the cinnamon-sugar again to help seal in the filling.