Nothing beats a piping hot doughnut straight from the fryer. This recipe from Pillsbury skips the dough making and goes straight to frying with the use of their signature crescent roll dough. Once each doughnut has turned golden brown, they are filled with vanilla pudding (homemade or store bought) and topped with caramel sauce and a sprinkling of sea salt.
Pillsbury Salted Caramel Crescent Doughnuts
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°F.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.