Vanilla Cream-Filled Doughnuts

By booboo2175

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
• Canola oil (about 5 cups)
• 1 1/2 cups granulated sugar

Details

Preparation time 30mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1
In 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.
2
Scrape down bowl. Add milk and vanilla; beat 4 minutes longer. Set aside.
3
Pour 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.
4
Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil. Toss doughnuts in granulated sugar.
5
Using 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.