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Chocolate-Caramel-Stuffed Doughnut Holes

(2)
  2 reviews
  • 15 min prep time
  • 15 min total time
  • 5 ingredients
  • 6 servings
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Mini doughnuts stuffed with caramel and chocolate? We're in doughnut heaven!

Carrian Cheney Carrian Cheney
January 16, 2014

Ingredients

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
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

Steps

  • 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.
  • 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.

Expert Tips

If you can’t find dulce de leche in the cultural foods aisle of your store, try making your own by filling a baking dish with sweetened condensed milk and tightly covering with foil. Place the baking dish in a roasting pan and fill the roasting pan with water, three-fourths of the way up the dish. Bake at 425°F for 1 to 1 1/2 hours, checking every 30 minutes for a caramel color.

After filling the doughnut holes, press the hole down in the cinnamon-sugar again to help seal in the filling.

Nutrition Information

No nutrition information available for this recipe
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