How to make Chocolate-Caramel-Stuffed Doughnut Holes

• 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

1. Fill 4-quart Dutch oven one-third full of oil for frying. Heat over medium heat.
2. 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.
3. Place cinnamon-sugar in shallow dish; set aside.
4. Separate dough into 8 biscuits. Using doughnut hole cutter, cut out several rounds from each biscuit.
5. 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.

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