Pillsbury Biscuit Dough Fried Doughnuts Food

PILLSBURY GRANDS DOUGHNUTS (BAKERY SIZE)

Pillsbury Grands Doughnuts (Bakery Size) image

Big, bakery-size doughnuts made from Pillsbury Grands biscuits. I have made lots with the regular-size biscuit, but they don't compare to these. Look and taste great! My husband said " Oh! you went to the bakery?"

Provided by pressurecooker

Categories Breads

Time 10m

Yield 8 doughnuts, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
9 cups oil, for deep fryer
1 cup sugar
1/4 cup cinnamon
1 (16 ounce) can icing
candy sprinkles (optional)

Steps:

Cut holes in biscuits (I used a lid to a large salt shaker 1-3/8" in diameter, worked great).
Heat oil to 375°F.
Mix cinnamon and sugar. Use extra cinnamon if you want. You can also add nutmeg,if desired.
Drop 4 biscuits in deep fryer and cook with lid shut, about 3 minutes each side, or till brown as you like them.
Remove to paper towel-lined plate.
Roll immediately in sugar and cinnamon.
If you are going to ice them, wait till they cool, You can also use sprinkles on icing. Enjoy!

Nutrition Facts : Calories 2457.5, Fat 253, SaturatedFat 33.8, Cholesterol 0.6, Sodium 568.1, Carbohydrate 52.8, Fiber 2.5, Sugar 29.2, Protein 3.9

CRONUT -- PILLSBURY SALTED CARAMEL CRESCENT DOUGHNUTS

Cronut -- Pillsbury Salted Caramel Crescent Doughnuts image

Make and share this Cronut -- Pillsbury Salted Caramel Crescent Doughnuts recipe from Food.com.

Provided by Chef GreanEyes

Categories Low Protein

Time 30m

Yield 1 batch, 4-8 serving(s)

Number Of Ingredients 8

Ingredients

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
milk
additional caramel sauce, if desired

Steps:

In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°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 2 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 half 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.

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