These are one of my favorite treats to make for my family. The shortcut with these is using canned biscuits for the doughnuts (I would not use the biscuits with flaky layers). I know it sounds strange, but, man, is it good.

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Easy Glazed Doughnuts and Cream-filled Doughnut Holes

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Serves: 8 doughnuts and 8 doughnut holes

Be fair and share with those around you. (Southern Bite)

Ingredients

For the doughnuts:

• 1 can 16.3 oz Grands! Homestyle Butter Tastin’ Biscuits
• Vegetable oil

For the glaze:

• 3 tablespoons butter, melted
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 2 1/2 tablespoons warm water

For the cream filling:

• 1 cup marshmallow cream
• 1 1/2 cups powdered sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla
• 1/2 to 2 teaspoons water

Instructions

• For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
• Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
• Once the oil is hot, fry the doughnuts until lightly golden, then flip them over and cook the other side.  Do the same with the holes.
• Drain them on paper towels.

Occasionally, you deserve to splurge on one of life’s simple little pleasures. (Southern Bite)

• Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
• While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
• Combine the marshmallow cream, powdered sugar, butter and vanilla for the cream filling; mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
• Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
• Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.