Ingredients
- 2
- cups vegetable oil
- 1
- can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1
- snack-size container (4 oz) vanilla pudding
- 2
- tablespoons caramel sauce
- 1/4
- teaspoon kosher (coarse) salt
- 1/2
- cup powdered sugar
- Milk
- Additional caramel sauce, if desired
- 1In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
- 2Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
- 3To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
- 4Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
- 5Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
- 6In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
Expert Tips
Add food color to the powdered sugar glaze for a fun and colorful doughnut topper.
Cut doughnut holes out of dough scraps with 1/2-inch biscuit cutter.
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