• To deep fry the donuts on the stove top: Put the canola oil in a tall pot, the oil should be at least 2 & 1/2 inches deep. Clip the deep fry thermometer to the pot, making sure it is in the oil. Begin to heat the oil until the temperature reaches 370 degrees F. It may take some time for the oil to reach this temperature, however, be aware that the oil can overheat if you’re not paying attention to the temperature.
• Once the oil reaches 370 degrees F, gently place 2 biscuits in the pot. Depending on your stove, the temperature may drop 10 to 15 degrees once you place the biscuits in. That is okay! Simply cook the donuts for 3 minutes on each side. Once cooked, remove the donuts and place them on a plate lined with a paper towel to absorb the excess oil. If the temperature of your oil does drop, before adding more biscuits to the pot, reheat the oil to 365-370 degrees.
• Repeat this process until all of the donuts are cooked. Be sure to let the oil cool before disposing of it.

Vanilla Cream:

• In a mixing bowl, beat the softened butter and powdered sugar for about 4 minutes, until fluffy. Add in the milk and vanilla and beat for another 2-3 minutes. Transfer the cream to a piping bag, or a ziploc bag with one corner cut off. Use the handle of a wooden spoon to poke a hole in the side of each donut. Begin to fill the hole in each donut with the vanilla cream. Try your best to divide the cream evenly between the 8 donuts.

Topping:

• Melt the chocolate candiquik and vegetable shortening in the microwave for 2 minutes on 50% power. Continue to microwave on 50% power, stirring every 30 seconds until the chocolate is melted.
• For dipping, it’s easiest to transfer the chocolate to a small shallow dish, but large enough to fit a donut in. While hanging onto the edges of the donut, dip each donut into the chocolate and pause for a few seconds while the donut is upside down to allow to excess to fall off. Allow the donuts to cool on a tray completely before adding the football stitches.

To make the royal icing:

• Combine the powdered sugar, meringue powder, and water in a small mixing bowl and mix on low speed until the icing has a matte appearance, about 3-5 minutes.
• Transfer the icing to a squeeze bottle and begin to add the details on the footballs. I found it easiest to start by drawing the curved lines near the ends, then adding the straight line in the middle on all of the footballs, then go back and add the vertical stitch marks to all of the footballs.
• Serve and enjoy!