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Apple Cider Crescent Doughnut Holes

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Apple Cider Crescent Doughnut Holes
  • Prep 30 min
  • Total 30 min
  • Servings 14
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These doughnut holes made with crescent dough, twists on traditional Jewish sufganiot, are downright delicious.
Apr 20, 2018

Ingredients

  • 4 cups canola or vegetable oil
  • 1/2 cup whipping cream
  • 1/2 cup apple cider
  • 1/2 box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
  • 1/2 teaspoon apple pie spice
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1/2 cup cinnamon sugar

Steps

  • 1
    In deep fryer or 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2
    Meanwhile, in medium bowl, beat whipping cream, apple cider, pudding mix and apple pie spice with electric mixer on medium speed until thick. Cover; refrigerate.
  • 3
    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. Use 1-inch round cutter to cut 14 holes from crescent dough stacks, rolling and rerolling dough as necessary.
  • 4
    Place paper towels under cooling rack. Gently drop 4 or 5 balls at a time into hot oil. Cook 2 to 3 minutes or until golden brown. Remove to cooling rack to drain; cool 30 seconds. Toss doughnut holes in cinnamon sugar.
  • 5
    To fill doughnut holes, spoon pudding mixture into decorating bag fitted with 1/2-inch wide tip. Insert tip in side of each ball; squeeze about 1 tablespoon pudding mixture into centre.

Nutrition Information

210 Calories, 15g Total Fat, 0g Protein, 17g Total Carbs, 10g Sugars

Nutrition Facts

Serving Size: 14 doughnut holes
Calories
210
Total Fat
15g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
10mg
Sodium
170mg
Total Carbs
17g
Dietary Fiber
0g
Sugars
10g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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