Prep 10 mins
Cook 10 mins
Salted caramel crescent donuts from Pillsbury
- 2 cups vegetable oil
- 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
- 1 snack-size container vanilla pudding (4 oz)
- 2 tablespoons caramel sauce
- 1⁄4 teaspoon kosher salt (coarse)
- 1⁄2 cup powdered sugar
- additional caramel sauce, if desired
- In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
- 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.
- 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.
- 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.
- Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
- In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
I made these the other day. I was somewhat worried about the cresents not cooking thru, but they puffed up fine. I will warn that these are super sweet, I could only handle a couple bites. Hubby devoured the rest. I would recommend that you let them completely cool before glazing (mine kinda melted). I will probably use this technique again, but opt for a more "savory" filling for the crescents. Thank you for posting. (Made for Alphabet Soup tag)
Tried this quick recipe for some kid-friendly fun. Works great! I used Greek yogurt and drizzled sugar free caramel sauce on the top. These are now in dessert rotation.