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Vanilla Cream-Filled Doughnuts

(3)
  3 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
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  • Save
    522
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Stuffed sweets are doubly delicious. Making these cream-filled doughnuts is easier than you might think!

Gerry Speirs Gerry Speirs
February 11, 2014

Ingredients

Vanilla Cream

1
cup unsalted butter, softened
3
cups powdered sugar
2
tablespoons whole milk
1/2
teaspoon vanilla

Doughnuts

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits
Canola oil (about 5 cups)
1 1/2
cups granulated sugar

Steps

  • 1 In bowl of stand mixer fitted with whisk beater, place butter and powdered sugar. Beat on low speed until well mixed. Increase speed to high; beat about 4 minutes or until soft and fluffy.
  • 2 Scrape down bowl. Add milk and vanilla; beat 4 minutes longer. Set aside.
  • 3 Pour canola oil into 10-inch-wide saucepan or Dutch oven until at least 2 1/2 inches deep. Heat oil over medium heat until deep-fry temperature reads 375°F. Line large plate with paper towel; set aside.
  • 4 Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil. Toss doughnuts in granulated sugar.
  • 5 Using handle of wooden spoon, poke a hole in side of each doughnut. Fill decorating bag fit with small hole tip with Vanilla Cream. Squeeze enough vanilla cream into each doughnut to fill hole.
  • 1 In bowl of stand mixer fitted with whisk beater, place butter and powdered sugar. Beat on low speed until well mixed. Increase speed to high; beat about 4 minutes or until soft and fluffy.
  • 2 Scrape down bowl. Add milk and vanilla; beat 4 minutes longer. Set aside.
  • 3 Pour canola oil into 10-inch-wide saucepan or Dutch oven until at least 2 1/2 inches deep. Heat oil over medium heat until deep-fry temperature reads 375°F. Line large plate with paper towel; set aside.
  • 4 Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil. Toss doughnuts in granulated sugar.
  • 5 Using handle of wooden spoon, poke a hole in side of each doughnut. Fill decorating bag fit with small hole tip with Vanilla Cream. Squeeze enough vanilla cream into each doughnut to fill hole.

Expert Tips

Make sure your butter is at room temperature or the frosting won’t be light and fluffy.

A deep-fry thermometer is an excellent tool to monitor the temperature of the oil.

If you don’t own a decorating bag, you can use two small zipper-topped plastic bags inside one another. Fill the bag and cut a small hole in one bottom corner to create your own piping bag.

Nutrition Information

No nutrition information available for this recipe
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