Biscoff filled Donut Holes
These fluffy bite-sized donut holes are filled with creamy Biscoff spread.
Ingredients
- 1 can Pillsbury biscuit dough
- about 1/2 cup Biscoff spread
- 1 cup granulated sugar for coating
Instructions
- Take each precut dough disc and divide into three even pieces. Take one piece and stretch ball into a flat round disk. Place heaping 1/2 tsp Biscoff spread into center of dough, then seal. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out. Repeat with remaining dough.
- Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep. Once oil is hot enough, place several balls inside. Let fry for about 1 minute and flip over to other side. Continue to allow cook until both sides are a a dark golden brown. Remove from frying pan and place on a plate to let cool. You may want to remove one to test and cut open to make sure inside dough is fully cooked. Repeat frying until all dough is used up.
- While donuts are cooling, pour sugar into a large ziploc bag. After donut holes are cool enough to touch, put them into the ziploc bag and mix the donuts around until they are fully coated before removing from bag. Do this in several batches.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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