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1 kg store bought bread dough
Oil for frying
Cinnamon sugar for rolling (125 g sugar with 30 ml cinnamon)
360 g caramel treat
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
Roll out the bread dough until about 2.5 cm thick. Cut out 6 cm in diameter circles.
Place a pot over a medium-high heat and add oil – approximately 6 cm deep.
Once hot, place a few pieces of dough into the oil using a slotted spoon, taking care to not overcrowd the pot.
Fry for 3 – 5 minutes per side or until golden brown and cooked through. Place on a paper towel lined plate and allow to cool.
Once cooled, roll in cinnamon sugar.
Add the cream cheese and caramel to a mixing bowl and beat for 2 minutes.
Add to a piping bag and fill the doughnuts by either pushing a hole into the doughnuts with the piping nozzle or by making a small incision.
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