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German Chocolate Doughnuts

(11)
  10 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 8 servings
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Surprise! There's a yummy secret filling in these chocolate-glazed doughnuts.

Bake-Off® Contest 46, 2013
Lise Ode
Cumming, Georgia

Ingredients

4
cups vegetable oil
1
cup coconut pecan ready-to-spread frosting
1/2
cup chocolate frosting ready-to-spread frosting
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Honey Butter biscuits
1/4
cup chopped pecans
1/4
cup flaked coconut, toasted

Steps

  • 1 In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
  • 3 In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
  • 4 Place paper towels under cooling rack. Separate dough into 8 biscuits; gently place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove to cooling rack; cool 2 minutes.
  • 5 Meanwhile, in small bowl,mix pecans and coconut.
  • 6 To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
  • 7 Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.
  • 1 In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
  • 3 In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
  • 4 Place paper towels under cooling rack. Separate dough into 8 biscuits; gently place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove to cooling rack; cool 2 minutes.
  • 5 Meanwhile, in small bowl,mix pecans and coconut.
  • 6 To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
  • 7 Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.

Expert Tips

To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

If you don’t have a decorating bag and tip, use a 1 gallon plastic freezer bag. Spoon frosting into bag and cut 1/2 inch off one corner of bag. Fill doughnuts as stated.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
15g
74%
Trans Fat
1g
Cholesterol
35mg
12%
Sodium
530mg
22%
Potassium
150mg
4%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
9%
Sugars
31g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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