Salted caramel doughnuts have a special place in my heart. There is nothing like a freshly fried buttermilk doughnut paired with buttery caramel icing and fine crystals of sea salt sprinkled over top. Chopped pecans add a toasted flavor and an irresistible crunch. If you really dig the sweet and salty combo, feel free to add some chopped bacon on top.
Salted Caramel Doughnuts
Courtesy from Pillsbury
2 cups Crisco® Pure Canola Oil
1/2 cup Pillsbury™ Creamy Supreme™ Classic White Frosting
1/4 cup hot caramel flavored topping
1 can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
1/4 cup chopped pecans
1/2 teaspoon coarse sea salt
Step 1: In 3-quart heavy saucepan or deep fryer, heat oil over medium heat to 375°F.
Step 2: Meanwhile, in small bowl, mix frosting and caramel topping; set aside.
Step 3: Separate dough into 10 biscuits. Using your finger, form a hole in center of each biscuit to resemble a doughnut.
Step 4: Place paper towels under cooling rack. Carefully place 3 or 4 doughnuts in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Gently turn with tongs; cook 1 to 1 1/2 minutes or until golden brown. Place on cooling rack; cool 2 to 3 minutes.
Step 5: Repeat with remaining biscuits. Spread about 1 tablespoon frosting onto each doughnut. Sprinkle with chopped nuts and salt.
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