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Pudding-Filled Doughnut Holes
Pudding-Filled Doughnut Holes

Pudding-Filled Doughnut Holes

1 Review(s)
Cook Minutes 25 Min
Prep : 25 Min
Try making these fresh and tasty Pudding-Filled Doughnut Holes. The refrigerated biscuit dough makes these doughnut holes oh so easy to make. And the creamy Jell-O Vanilla Instant Pudding makes the perfect filling. After the first bite, the kids won't be asking to go to the doughnut shop anymore. And neither will the adults!
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups oil
1/4 cup sugar
1/4 tsp. ground cinnamon
1 can (340 g) refrigerated country biscuits
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1-1/2 cups cold milk
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How do I make it ?
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Step 1
Heat oil to 350°F in large saucepan on medium heat. Meanwhile, combine sugar and cinnamon in small bowl. Separate dough into 10 biscuits. Split each biscuit horizontally in half, then roll each half into ball. Cover large plate with several layers of paper towels.
Step 2
Add a few dough balls to hot oil; cook 2 min. or until golden brown, turning constantly with slotted spoon. Drain on prepared plate, then add, 1 at a time, to sugar mixture, turning to evenly coat each ball with sugar mixture. Repeat with remaining dough balls. Cool completely.
Step 3
Meanwhile, beat pudding mix and milk with whisk 2 min. Spoon half the pudding into pastry bag fitted with medium writing tip. Refrigerate 30 min. along with the remaining pudding. (See tip for how to use remaining pudding.)
Step 4
Press excess air from pastry bag just before filling the doughnut holes. Insert tip of bag into each doughnut hole, then squeeze small amount of pudding into each hole.
Kraft Kitchen Tips!
How to Use a Piping Bag
Insert the desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with the pudding. Unfold cuffed top and twist bag until it's tight against the pudding. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.
How to Use the Leftover Pudding
The leftover pudding can be refrigerated up to 2 days. Use as a dip along with the filled doughnut holes. Or if serving a crowd, you can double the doughnut recipe to make 40 doughnut holes. Then use all the pudding to fill the doughnut holes.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 360 mg
15 %
Carbohydrate 27 g
Fibre 1 g
Sugars 11 g
Protein 3 g
Vitamin A
0 %
Vitamin C
0 %
2 %
6 %
10 servings, 2 doughnut holes (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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