2 TBSP melted butter
3 TBSP milk
1 TBSP corn syrup
3 TBSP dry pumpkin pie spice pudding mix
1 cup powdered sugar
2 cups canola oil, for frying
1 8-ct package refrigerated biscuit dough

1.) Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)

2.) Open the biscuit dough and separate. To make bars, gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in. To make regular circle donuts, separate each biscuit and cut out a small circle in the center of each biscuit using a biscuit cutter, or a soda bottle cap.

3.) Combine butter, milk and corn syrup in a small bowl. Whisk in pumpkin spice pudding mix and powdered sugar until smooth. Glaze will set up, so return it to the microwave if needed to soften and whisk smooth again.

4.) Check the temperature of the oil using a meat thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary. Once oil is ready, drop donuts in and let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.

5.) Let donuts cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack.

6.) Repeat this process until all bars are fried and glazed. They’re best eaten within an hour, but even the next morning they’re amazing!