Vanilla Cream-Filled Doughnuts

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Scrape down bowl. Add milk and vanilla; beat 4 minutes longer. Set aside.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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