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Mexican Hot Chocolate Doughnuts

Bloggers Adam and Joanne Gallagher from Inspired Taste fry Pillsbury® Grands!® Flaky Layers biscuits, then top with a chocolate glaze flavored with chili powder and cinnamon.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 8
 

Ingredients

Doughnuts

2
cups vegetable oil
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Glaze

1/2
cup chocolate fudge creamy ready-to-spread frosting
1
tablespoon plus 1 teaspoon water
1/2
teaspoon Mexican chili powder
1/2
teaspoon ground cinnamon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cutter, cut hole in center of each biscuit.
  • 2 Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 5 to 10 minutes.
  • 3 Meanwhile, in small bowl, stir frosting, water, Mexican chili powder and cinnamon with spoon until smooth. Dip one side of each doughnut into glaze.
  • 1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cutter, cut hole in center of each biscuit.
  • 2 Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 5 to 10 minutes.
  • 3 Meanwhile, in small bowl, stir frosting, water, Mexican chili powder and cinnamon with spoon until smooth. Dip one side of each doughnut into glaze.

EXPERT TIPS

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Expert Tips

To make cinnamon-sugar doughnuts, mix 3/4 teaspoon ground cinnamon and 1/2 cup sugar. Toss warm doughnuts in sugar mixture.

Don’t forget the doughnut holes. Fry separately until golden brown.

Nutritional information

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