Roll out your crescent sheet and cut out your rounds. I use my handy spice cap.
I cut out 24 rounds.
Then, I re-roll the left over dough and I get 12 more rounds. A total of 36.
Once I have my holes prepared, I make my glaze.
Combine your powdered sugar with your pure maple syrup and mix thoroughly. Your glaze is ready!
Once your oil is hot, drop your holes in. I like to do 5 or 6 at a time. They only take a few seconds on each side. Once they are puffy and golden brown on both sides. Pull them out and set the on a brown paper bag to drain off the excess oil.
You can glaze them as you go or when all of them are done. I usually wait until I am done frying all of the holes. I only glaze the tops.
Maple Glazed Doughnut Holes
Makes 36 doughnut holes
1 canPillsbury® Crescent Recipe Creations®
1 tbls Pure Maple Syrup
2 tbls Powdered Sugar
Vegetable Oil for frying
Heat about 1/4 inch of vegetable oil in a skillet over medium-low heat
Roll out Pillsbury® Crescent Recipe Creations® and cut out your rounds
In a bowl, combine maple syrup and powdered sugar and mix thoughouly.
Fry your rounds in batches of 5 or 6, when they are brown on one side, flip it.
Once brown on both sides and puffy, remove from the oil and set them on a paper bag to drain off the excess oil. They only take a few seconds on each side.
Glaze the tops while still warm and set on a big serving plate.