Fill-Your-Own Doughnut Holes

Name: Fill-Your-Own Doughnut Holes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Neutral oil, for frying; One 16-ounce can refrigerated biscuits (see Cook's Note); 6 ounces fresh raspberries; 1 cup whipped topping; One 11-ounce jar fudge sauce; Confectioners’ sugar, for dusting

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Level: Intermediate

Total: 30 min
Active: 25 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 30 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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Neutral oil, for frying

One 16-ounce can refrigerated biscuits (see Cook's Note)

6 ounces fresh raspberries

1 cup whipped topping

One 11-ounce jar fudge sauce

Confectioners’ sugar, for dusting

Directions

Watch how to make this recipe.

Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles
Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners’ sugar. Serve immediately or at room temperature.