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Apple Cider Crescent Doughnut Holes

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  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 14 servings
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These doughnut holes made with crescent dough, twists on traditional Jewish sufganiot, are downright delicious.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Doughnut Hole
Calories
210
% Daily Value
Total Fat
15g
24%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
10mg
4%
Sodium
170mg
7%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Protein
0g
0%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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