Salted Caramel Crescent Doughnuts

Salted Caramel Crescent Doughnuts

3 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    20 m
Recipe by  Pillsbury Crescent Dinner Rolls

“Doughnuts made with crescent dough are light, flaky and incredibly tasty!”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

Directions

  1. In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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Reviews (3)

Rate This Recipe
Esmee
1

Esmee

These were really awesome. Soft and flakey -- sweet and salty. The perfect combo. I could really see making these for breakfast or dessert.

CHELLERS26
0

CHELLERS26

The vanilla pudding isn't needed. Just mix the powdered sugar, milk, caramel, and sea salt together and put on top. Even better when topped with banana slices.

kcr
0

kcr

Oh Wow! I was lazy...didn't add the pudding and no biscuit cutter meant for more donut rounds rather than donuts. I poked holes in the rounds with a knife, salted and drizzled the carmel and powder sugar over them. Excellent and a repeat treat!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 602 cal
  • 30%
  • Fat
  • 32.5 g
  • 50%
  • Carbs
  • 70 g
  • 23%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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