Apple Cider Crescent Doughnut Holes

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

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

Directions

  1. 1 In deep fryer or 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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