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
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.
BUCKEYE DOUGHNUT HOLES
Ohioans LOVE their buckeyes! They are in just about every candy shop and on every homemade sweets tray. I've taken that Ohio favorite and combined it with one of our family's favorites - donut holes! These balls of fried dough are filled with peanut butter cream and coated in chocolate to look just like buckeye candies. -Rebecca Woollands, North Ridgeville, Ohio
Provided by Taste of Home
Time 1h5m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 1-1/2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 50 minutes., Meanwhile, in a large bowl, beat cream cheese, peanut butter, confectioners' sugar and salt until fluffy, 3-5 minutes. Transfer filling to a pastry bag fitted with a small pastry tip; set aside. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, about 1 minute on each side. Drain on paper towels; cool., Cut a small slit with a sharp knife on bottom of each doughnut. Fill each doughnut with peanut butter filling., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Dip doughnuts in ganache, filled side down, leaving tops uncovered. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 42mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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- If you don't have a doughnut hole pan, a mini muffin pan will work well; see "tips from our bakers," at left below., In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, salt, nutmeg, and vanilla., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined., Spoon the batter evenly into the prepared pan, filling the cups full; the batter will mound up a tiny bit.
- Place the top on the pan, and lock it in place with the clips., Bake the doughnut holes for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center holes comes out clean., Loosen the edges of the holes if necessary, and gently return them onto a rack to cool briefly.
- Grease the pan again, and bake as many more batches as necessary to use up the batter., Place the cinnamon-sugar in a paper bag, and add the doughnut holes a few at a time.
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