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December 14, 2021

Trisha makes a truly addictive snack with golden-brown doughnut holes that can be filled with the sauce of your choice!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fill-Your-Own Doughnut Holes
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Neutral oil, for frying
One 16-ounce can refrigerated biscuits (see Cook's Note)
6 ounces fresh raspberries
1 cup whipped topping
One 11-ounce jar fudge sauce
Confectioners’ sugar, for dusting

Directions

Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.

Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.

Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.

Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles.

Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners’ sugar. Serve immediately or at room temperature.

Cook’s Note

Though it will work with any type of biscuit, the buttermilk/Southern-style biscuits will probably work a little better than the layered biscuits.

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Trisha Yearwood's Fill-Your-Own Doughnut Holes ​| Trisha's Southern Kitchen | Food Network
youtube.com/watch?v=E9vPiC_EiJ8

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