DOUGHNUT HOLES WITH CARAMEL SAUCE
Steps:
- For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup, 1/4 cup water and 1/8 teaspoon sea salt and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes. Remove the saucepot from the heat. Add the heavy cream slowly and carefully to the caramel mixture (it will bubble up). When the bubbling slows, stir with a wooden spoon and add 1/4 teaspoon sea salt. Let cool enough to taste, taste and add more salt if necessary.
- For the doughnuts: Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.
- Heat the oil in a large saucepot set over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Scoop the dough using two spoons to make one tester ball, then carefully drop it in the oil and fry until golden brown, about 2 minutes. Cool slightly and taste, then add more granulated sugar and orange zest to the dough if desired. One at a time, scoop the remaining dough into balls (6 to 8 total) and carefully drop into the oil. Fry, turning occasionally to ensure all sides cook evenly, until golden brown and floating, about 4 minutes.
- Remove the doughnut holes from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.
- Transfer the doughnut holes to a platter and dust them with confectioners' sugar. Serve with the caramel sauce on the side.
FILL-YOUR-OWN DOUGHNUT HOLES
Provided by Trisha Yearwood
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
- Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
- Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
- Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles
- Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners' sugar. Serve immediately or at room temperature.
GRILLED SOFT-SHELL CRABS
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Clean crabs by removing gills and cutting off the eyes and mouth.
- Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
- Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.
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.
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.
KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE
Steps:
- Crabs: Depending on where you get the crabs they could be alive or preboiled.
- If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
- Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
- In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
- Preheat the oven to 325 degrees F.
- Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.
CHOCOLATE-CARAMEL DOUGHNUT HOLES
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 28 to 30
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
- On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
- Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
- Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.
Nutrition Facts : Calories 162 g, Fat 6 g, Fiber 1 g, Protein 3 g
CRAB DOUGHNUTS
Savoury doughnuts are a delicious deep-fried treat. Decorate these perfect party nibbles with lemon zest and a few sprigs of cress
Provided by Adam Handling
Categories Snack, Starter
Time 1h45m
Yield makes 20
Number Of Ingredients 15
Steps:
- First, make the dough. Gently warm the butter with the milk in a small saucepan over a low heat until the butter has just melted (but don't let the milk boil).
- Put the flour, sugar, yeast, egg and 1/ 2 tsp salt in a freestanding mixer with dough hook attachment. While the machine runs on a slow speed, pour in the warm milk and butter. Knead for 5 mins until the dough comes away from the sides of the bowl. Using floured hands, transfer to a lightly floured bowl, cover with cling film and leave in the fridge to prove overnight. (If you don't have a free-standing mixer, mix the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until smooth.)
- To make the mayonnaise, put the egg yolk, mustard and some seasoning in a small bowl. Very slowly, drop by drop, gradually pour in the oil, whisking continuously so that the ingredients emulsify. If your mayonnaise begins to look a little thick, add a drop of water to loosen it. Add the vinegar, then season again to taste. Cover with cling film and put in the fridge. The mayonnaise and dough can be made the day before
- The next day, briefly knead the dough on a floured surface to knock out the air. Divide the dough into 20 equal pieces and shape into balls. Put on a baking tray, cover loosely with cling film and leave to prove for 3-4 hrs in a warm place until doubled in size.
- Next, prepare the crab. You need only the white leg and claw meat, but save the brown meat in the body of the crab for another time (see above). Use a sharp knife to crack open the claws and legs, and prise out all the white meat.
- Line your work surface with cling film. Tip out the crabmeat and pick through it to check for shell fragments. If there is any shell, it should get stuck to the cling film.
- Put the crabmeat in a small bowl, add the mayonnaise and lemon juice, then season to taste. Cover and put in the fridge until needed.
- Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180C or until a piece of bread browns in 20 secs. Working in batches, fry the doughnuts for 2-3 mins until cooked through and deep golden-brown. Drain them on kitchen paper.
- When cool enough to handle, split the doughnuts nearly in half, leaving them attached at the base (this makes them easier to eat). Fill with the crab mixture and decorate with lemon zest and microherbs or cress. For further info about how to deep-fry safely see our guide.
Nutrition Facts : Calories 173 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "doughnut hole crabs recipes"
THE BEST WHOLE DUNGENESS CRAB RECIPE | FOODIECRUSH.COM
From foodiecrush.com
5/5 (12)Estimated Reading Time 6 minsServings 4Calories 585 per serving
- Bring a large stockpot of water to a boil, season with 1 tablespoon kosher salt. Once the water comes to a boil, remove from heat. Immerse two of the crabs into the water for 5-10 minutes until the crabs are warmed through. Remove the crabs from the water and set aside to drain. Bring the water to another boil and repeat with remaining crabs.
- Clean the crabs while the other two crabs are warming in the hot water. Crack the legs with the back of a heavy knife. Serve on a platter with fresh dill leaves, parsley and sliced lemons and limes.
- In a small saucepan over medium heat, melt the butter. Reduce the heat to low and skim the foam from the butter. Stir in the Old Bay Seasoning and the lemon juice. In a small bowl, mix the ketchup with the prepared horseradish. Serve the flavored butter and cocktail sauce alongside the crab.
FRIED DONUT HOLES (NO YEAST) - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE HOMEMADE DOUGHNUT HOLES | TASTE OF HOME
From tasteofhome.com
BAKED "DOUGHNUT" HOLES - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
HOMEMADE DONUT HOLES (3 FLAVORS) - SIMPLY HOME COOKED
From simplyhomecooked.com
EASY NO-YEAST DONUT HOLES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY HOMEMADE DONUT HOLES | THE RECIPE CRITIC
From therecipecritic.com
DONUT HOLES RECIPE (CAKE DONUT VERSION) | KITCHN
From thekitchn.com
12 RECIPES TO MAKE WITH STORE-BOUGHT DOUGHNUTS - FOOD NETWORK
From foodnetwork.com
EASY HOMEMADE GLAZED DOUGHNUT HOLES - JUST A TASTE
From justataste.com
CHILTERN FIREHOUSE’S CRAB DOUGHNUTS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BAKED DONUT HOLES- JUST 4 INGREDIENTS! - THE BIG MAN'S WORLD
From thebigmansworld.com
DOUGHNUT HOLE CRABS – RECIPES NETWORK
From recipenet.org
CINNAMON BAKED DOUGHNUT HOLES RECIPE | KING ARTHUR …
From kingarthurbaking.com
You'll also love