Italian filled doughnuts get a quick start from Grands biscuits. Love the warm cappuccino sauce served with them!
Bake-Off® Contest 46, 2013
Toni Dishman
Cornelius, North Carolina
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4
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cups Crisco® Pure Canola Oil
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1 1/4
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cups heavy whipping cream
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1/2
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box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
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2
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teaspoons grated orange peel
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1
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can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)
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1/2
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cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
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1/4
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cup powdered sugar
Steps
-
1
In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
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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.
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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.
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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.
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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.
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6
Sprinkle bomboloni with powdered sugar. Serve with warm mocha cappuccino sauce.
-
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.
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6
Sprinkle bomboloni with powdered sugar. Serve with warm mocha cappuccino sauce.
NUTRITION INFORMATION PER SERVING
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%
- Total Carbohydrate
- 46g
- 15%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 4g
- 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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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Jif and Simply Jif are trademarks of The J.M. Smucker Company
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