- enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic,
- about 6-8 minutes. Place in a greased bowl, turning once to grease
- the top. Cover with plastic wrap and let rise in a warm place until
- doubled, about 1 hour.
- Meanwhile, for filling, prepare pudding mix according to package
- directions. Press plastic wrap onto surface of pudding; refrigerate
- until cold.
- Punch down dough. Turn onto a lightly floured surface; roll to
- 3/4-in. thickness. Cut with a floured 3-in. biscuit cutter. Place 2
- in. apart on greased baking sheets. Cover with plastic wrap; let
- rise in a warm place until nearly doubled, about 25 minutes.
- In a small bowl, beat cream until stiff peaks form. Fold into
- pudding. Refrigerate, covered, while frying doughnuts.
- In an electric skillet or deep fryer, heat oil to 350°. Fry
- doughnuts, a few at a time, 1-2 minutes on each side or until golden
- brown. Drain on paper towels. Cool slightly.
- Cut a small hole in the tip of a pastry bag or in a corner of a
- food-safe plastic bag; insert a small tip. Fill bag with filling.
- With a small knife, pierce a hole into the side of each doughnut;
- pipe filling into hole, allowing some of filling to spill out for a
- In a microwave, melt chocolate chips and butter; stir until smooth.
- Whisk in confectioners' sugar and hot water.
- Spread tops of doughnuts with glaze; let stand until set. If desired,
- pipe two small dots of vanilla frosting near the tongue for eyes.
- Refrigerate leftovers. Yield: 1 dozen.
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