Espresso Hazelnut Beignets

By booboo2175

Ingredients

• 4 cups Crisco® Pure Canola Oil
• 1/4 cup sugar
• 1/2 teaspoon instant espresso powder
• 1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)
• 1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

Details

Adapted from pillsbury.com

Preparation

Step 1

In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and espresso powder. Set aside.

Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the mocha cappuccino hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.

Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.