Directions

1. Thaw biscuit pucks covered, either at room temperature 45-60 minutes or refrigerated overnight.
2. Working in batches, drop biscuits gently into fryer basket in oil preheated to 350°F; cover with second fryer basket to keep biscuits submerged.
3. Fry 4 minutes or until cooked through; drain and immediately toss in bowl with granulated sugar to coat thoroughly.
4. Pipe 1/2 oz dulce de leche filling into the side of each bomboloni; serve immediately.