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
Preparation
Step 1
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
2
Separate 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.
3
To 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.
4
Fry 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.
5
Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom