Surprise! There's a yummy secret filling in these chocolate-glazed doughnuts.
4 cups Crisco® Pure Vegetable Oil
1 cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
1/2 cup Pillsbury™ Creamy Supreme™ Chocolate Frosting
1 can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
1/4 cup chopped pecans
1/4 cup flaked coconut, toasted
In 3-quart heavy saucepan, heat oil over medium heat to 350 degrees F.
Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch
wide tip. Set aside.
In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth.
Place paper towels under cooling rack. Separate dough into 8 biscuits; gently
place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown.
Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove
to cooling rack; cool 2 minutes.
Meanwhile, in small bowl, mix pecans and coconut.
To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about
2 tablespoons of coconut pecan frosting into center.
Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture.
Serve warm or cool.
prep time 30 min | total time 30 min | servings 8
To toast coconut, heat oven to 350 degrees F. Spread coconut in ungreased shallow
pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
If you don’t have a decorating bag and tip, use a 1 gallon plastic freezer bag.
Spoon frosting into bag and cut 1/2 inch off one corner of bag. Fill doughnuts as