Vanilla Cream-Filled Doughnuts
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 SAVE $
- Canola oil (about 5 cups)
- 1 1/2
- cups granulated sugar
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Steps
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1In 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.
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2Scrape down bowl. Add milk and vanilla; beat 4 minutes longer. Set aside.
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3Pour 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.
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4Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 3 to 4 minutes. Using spatula, flip biscuits over; fry 3 to 4 minutes longer. Transfer doughnuts to paper towel-lined plate to absorb any oil. Toss doughnuts in granulated sugar.
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5Using 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.
