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1

Orange Cream Bomboloni

Prep 30 min
Total 30 min
Ingredients 7
Servings 8

Italian filled doughnuts get a quick start from Grands biscuits. Love the warm cappuccino sauce served with them! MORE+ LESS-

By Pillsbury Kitchens

September 11, 2014

Bake-Off® Contest 46, 2013

Toni Dishman

Cornelius, North Carolina

Ingredients

cups Crisco® Pure Canola Oil

1 1/4

cups heavy whipping cream

1/2

box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)

teaspoons grated orange peel

can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)

1/2

cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

1/4

cup powdered sugar

Steps

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1

In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
2

Meanwhile, in medium bowl, beat 3/4 cup of the whipping cream, the pudding mix and orange peel with electric mixer on medium speed until thick. Cover; refrigerate.
3

Place paper towels under cooking rack. Separate dough into 8 biscuits; cut each in half crosswise. Shape each piece into a ball. Gently place 4 to 5 balls at a time in hot oil. Cook 2 to 3 minutes or until golden brown. Remove to cooling rack to drain; cool 2 minutes.
4

Meanwhile, in 1 1/2-quart saucepan, beat mocha cappuccino hazelnut spread and remaining 1/2 cup whipping cream with wire whisk until well blended. Cook over medium heat, 3 to 4 minutes, stirring frequently, until warm.
5

To fill bomboloni, spoon pudding mixture into decorating bag fitted with 1/2-inch wide tip. Insert decorating tip in side of each ball; squeeze about 1 tablespoon pudding mixture into center.
6

Sprinkle bomboloni with powdered sugar. Serve with warm mocha cappuccino sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 350

% Daily Value

Total Fat: 39g; 60%
Saturated Fat 15g 73% Trans Fat 1/2g
Cholesterol: 50mg; 17%
Sodium: 670mg; 28%
Potassium: 30mg; 1%
Total Carbohydrate: 46g; 15%
Dietary Fiber 0g 0% Sugars 8g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 1/2 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;