DOUGHNUT HOLES 5 WAYS
These are no ordinary homemade doughnut holes. They come in five fun shake-in-the-bag flavors that your family will love. Plus, we've made them easy. Good stuff!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 38
Number Of Ingredients 15
Steps:
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the Coating Flavors into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
- Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.
Nutrition Facts : ServingSize 1 Doughnut Hole
DOUGHNUT HOLES
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 24 doughnut holes
Number Of Ingredients 0
Steps:
- Mix 1/2 cup sugar, 1 tablespoon sweetened cocoa powder and 1 teaspoon cinnamon in a bowl. Cut 1 pound pizza dough into 24 pieces. Place 3 dark chocolate chunks in the middle of each piece, pinching the dough to enclose; roll each into a ball. Working in batches, fry the dough balls in 2 inches of 350 degrees F vegetable oil, turning, until golden, about 4 minutes. Transfer to paper towels to drain, then roll in the sugar mixture while still warm.
CHOCOLATE DOUGHNUT HOLES
Provided by Food Network Kitchen
Time 5h
Yield About 5 dozen
Number Of Ingredients 18
Steps:
- Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
- Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
- Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
- Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.
PUMPKIN SPICE DONUT HOLES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, pumpkin pie spice, salt, pumpkin puree, egg, melted butter, oil, sugar, pumpkin pie spice
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
- In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, mix together pumpkin puree, egg, and butter.
- Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
- Heat oil in a frying pan to 325˚F (160˚C).
- While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
- Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
- Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 57 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
FUNFETTI® DONUT HOLES
A favorite, classic cake flavor turned into a donut. Serve while warm.
Provided by Ashley Baron Rodriguez
Categories Bread Quick Bread Recipes
Time 27m
Yield 36
Number Of Ingredients 16
Steps:
- Whisk confectioners' sugar, 1/4 cup sprinkles, 3 tablespoons milk, lemon juice, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl to make a smooth glaze.
- Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl.
- Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms.
- Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a baking sheet or wire rack with paper towels.
- Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
- Place a wire rack on a baking sheet. Dip one donut hole at a time into the glaze and place on the wire rack; allow excess glaze to drip off before serving.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 15.2 g, Cholesterol 9.1 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 111 mg, Sugar 9.6 g
DONUT HOLES
Make and share this Donut Holes recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 40 holes
Number Of Ingredients 5
Steps:
- heat oil to 375 degrees.
- In a large bowl, combine pancake mix and ¼ cup sugar. Add water and egg and stir until dough has formed.
- In a small bowl combine remaining sugar and cinnamon.
- Using a 1 tablespoon sized cookie scoop, drop balls of dough into hot oil. Fry 1-2 minutes on each side until golden brown.
- Place cooked donut holes on plate lined with paper towels. Roll donut holes in cinnamon-sugar mixture before serving.
DOUGHNUT HOLES
Provided by Food Network
Categories dessert
Time 42m
Yield 20 to 25 servings
Number Of Ingredients 10
Steps:
- In a bowl combine yeast, warm water and sugar to dissolve. Add 1/4 cup all-purpose flour and 1/4 cup cake flour. Stir and set in a warm place 30 minutes to foam up.
- Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle. Mix on high-speed 30 seconds to combine. Add another 1/4 cup all-purpose flour and mix on high.
- Flour the bench heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down. In a bowl proof the dough another 30 minutes.
- Flour surface heavily and pat dough out to about 1/2-inch thick. Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
- Heat oil to 375 degrees F.
- Drop doughnut holes in. Flip once and cook no more than 30 seconds. Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.
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EASY HOMEMADE DONUT HOLES - THE CHUNKY CHEF
From thechunkychef.com
4.7/5 (46)Total Time 30 minsCategory BreakfastCalories 218 per serving
- Line a large baking sheet with a few layers of paper towels then top with a wire cooling rack. Set aside.
- Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
- While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
- Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batter.
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