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Mini Nutella Doughnuts

TOTAL TIME: Prep: 30 min. Cook: 5 min./batch YIELD: 32 doughnuts.
You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

Ingredients

  • 1 large egg, room temperature
  • 1 tablespoon water
  • 1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)
  • 2/3 cup Nutella
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  • 1. Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with the egg wash; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal.
  • 2. In a large cast-iron or electric skillet, heat oil to 350°. In small batches, place doughnuts in hot oil, seam side down; fry until golden brown, 1-2 minutes per side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

Nutrition Facts

1 doughnut: 99 calories, 6g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 2g protein.

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