Espresso Hazelnut Beignets

(4)
  4 reviews
  • 25 min prep time
  • 25 min total time
  • 5 ingredients
  • 8 servings

Ingredients

4
cups Crisco® Pure Canola Oil
1/4
cup sugar
1/2
teaspoon instant espresso powder
1
can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)
1/2
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

Directions

  1. 1 In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and espresso powder. Set aside.
  2. 2 Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the mocha cappuccino hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.
  3. 3 Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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