Apple Cider Crescent Doughnut Holes

These doughnut holes made with crescent dough, twists on traditional Jewish sufganiot, are downright delicious.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 14
 

Ingredients

4
cups canola or vegetable oil
1/2
cup whipping cream
1/2
cup apple cider
1/2
box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
1/2
teaspoon apple pie spice
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
1/2
cup cinnamon sugar

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LOCATION

Steps

  • 1 In deep fryer or 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, in medium bowl, beat whipping cream, apple cider, pudding mix and apple pie spice with electric mixer on medium speed until thick. Cover; refrigerate.
  • 3 Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles. Use 1-inch round cutter to cut 14 holes from crescent dough stacks, rolling and rerolling dough as necessary.
  • 4 Place paper towels under cooling rack. Gently drop 4 or 5 balls at a time into hot oil. Cook 2 to 3 minutes or until golden brown. Remove to cooling rack to drain; cool 30 seconds. Toss doughnut holes in cinnamon sugar.
  • 5 To fill doughnut holes, spoon pudding mixture into decorating bag fitted with 1/2-inch wide tip. Insert tip in side of each ball; squeeze about 1 tablespoon pudding mixture into center.
  • 1 In deep fryer or 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, in medium bowl, beat whipping cream, apple cider, pudding mix and apple pie spice with electric mixer on medium speed until thick. Cover; refrigerate.
  • 3 Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles. Use 1-inch round cutter to cut 14 holes from crescent dough stacks, rolling and rerolling dough as necessary.
  • 4 Place paper towels under cooling rack. Gently drop 4 or 5 balls at a time into hot oil. Cook 2 to 3 minutes or until golden brown. Remove to cooling rack to drain; cool 30 seconds. Toss doughnut holes in cinnamon sugar.
  • 5 To fill doughnut holes, spoon pudding mixture into decorating bag fitted with 1/2-inch wide tip. Insert tip in side of each ball; squeeze about 1 tablespoon pudding mixture into center.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Doughnut Hole
Calories
210
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
170mg
170%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.