Fill-Your-Own Doughnut Holes
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 674
- Total Fat
- 41
- Saturated Fat
- 8
- Carbohydrates
- 71
- Dietary Fiber
- 4
- Sugar
- 26
- Protein
- 8
- Cholesterol
- 8
- Sodium
- 987
- Total: 30 min
- Active: 25 min
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
Directions
- 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.
Cook’s Note
Though it will work with any type of biscuit, the buttermilk/Southern-style biscuits will probably work a little better than the layered biscuits.