Ingredients:
For the donuts:
1 can refrigerated biscuits (8-count)
Vegetable oil, for frying
For the filling:
1 package (3.4 ounces) instant vanilla pudding mix
1 cup cold milk
For the chocolate glaze:
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon corn syrup
1/4 teaspoon vanilla extract
Directions:
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Open the can of refrigerated biscuits and separate them. Use a small round cutter or the back of a piping tip to cut a hole in the center of each biscuit to form the donut shape.
Carefully place the biscuits in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry the donuts for 1-2 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer the donuts to a wire rack lined with paper towels to drain and cool.
While the donuts are cooling, prepare the filling. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Transfer the filling to a piping bag fitted with a round tip.
Once the donuts are cool enough to handle, use a knife to carefully slice each donut in half horizontally. Pipe the vanilla pudding filling onto the bottom half of each donut.
To make the chocolate glaze, combine the semisweet chocolate chips, unsalted butter, and corn syrup in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the vanilla extract.
Dip the top of each filled donut into the chocolate glaze, allowing any excess glaze to drip off. Place the glazed donuts on a wire rack to set for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 250 kcal | Servings: 8 donuts