Mini Nutella Doughnuts
These crispy bites can be made in advance and refrigerated before frying. Pop them into your mouth still warm from the fryer for the best results. —Renee Greene, Smithtown, New York
Total TimePrep: 30 min. Cook: 5 min./batch
- 1 large egg
- 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
- Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into four wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal.
- 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 Facts1 doughnut: 99 calories, 6g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 2g protein.
Originally published as Dangerously delicious dessert/Fried Nutella Donuts in Simple & Delicious December/January 2017
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