Vanilla Cream-Filled Doughnuts

Stuffed sweets are doubly delicious. Making these cream-filled doughnuts is easier than you might think!

  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8


Vanilla Cream

cup unsalted butter, softened
cups powdered sugar
tablespoons whole milk
teaspoon vanilla


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