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
CRISPY CORNMEAL DROP DOUGHNUTS
These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.
Provided by SeedyMe NC
Categories Bread Quick Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
- Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!
Nutrition Facts : Calories 718.6 calories, Carbohydrate 11.8 g, Cholesterol 8.6 mg, Fat 75.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 12.8 g, Sodium 98.1 mg, Sugar 6.5 g
DROP DOUGHNUTS
For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. -Marilyn Kleinfall, Elk Grove Village, Illinois
Provided by Taste of Home
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture. , Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. If desired, roll in sugar while warm.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERMILK NUTMEG DROP DOUGHNUTS
Steps:
- Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
- Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl. Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend. Sift the remaining 1 1/2 cups flour into a small bowl and set aside. In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter. Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth. Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps. Do not overbeat the batter or it may become gluey and the fritters will be tough.
- Have a large plate lined with several layers of paper towel near the stove. Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts. When the oil has reached the right temperature, gently drop spoonfuls of the batter about the size of a large egg into the hot oil in batches of three or four. Cooking more fritters at a time may cause the oil temperature to drop too severely. Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly. Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot. Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
- Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly. When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon. Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand). Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used. Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing.
COUNTY FAIR STYLE KOOL-AID® DROP DOUGHNUTS
I tried 'Chicken Charlie's Deep Fried Kool-Aid®' at the San Diego County Fair. They were very good so I started to search on a way to recreate them. I searched for drop doughnut recipes and took one of those and adapted it. This is a very close version of the one I had at the fair in looks and taste. The fair's version was cherry-flavored, but you could use any flavor you like.
Provided by BHYLER
Categories Bread Quick Bread Recipes
Time 30m
Yield 50
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
- Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
- Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
- Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 14.1 g, Cholesterol 9.7 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 63.1 mg, Sugar 8.3 g
PUMPKIN DOUGHNUT DROPS
Steps:
- In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 36mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
DROP DONUT BALLS
Number Of Ingredients 10
Steps:
- Preheat oil to 365-degrees F. (or until an 1-inch cube of bread browns in 60 seconds.)In a mixing bowl, combine the egg, sugar, and milk. Stir in the melted shortening. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Add the dry ingredients to the wet ingredients, and mix together well. Drop from a teaspoon into the hot oil. Fry until brown and cooked through the center (about 4 minutes). Remove from the oil and drain on paper towels. Dust with powdered sugar as desired.
Nutrition Facts : Nutritional Facts Serves
MCKENZIE'S BUTTERMILK DROP DONUTS
This recipe for McKenzie's Buttermilk Donuts is from Tastee Bakery who bought out some of their recipes. They are just a simple buttermilk donut ball. Very delicious!!
Provided by Pat Duran
Categories Sweet Breads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Whisk together the first 6 ingredients in a medium bowl.
- 2. Add remaining ingredients to the dry and stir just until moistened well.
- 3. Drop by spoonful in a steady 350^ temperature pan of canola oil. Fry until golden. Remove and drain on paper toweling.
- 4. Dip in powdered sugar glaze or shake in a cinnamon/sugar mixture;or just eat them plain.
DOUGHNUT BALLS
Provided by Patricia Brooks
Categories dessert, side dish
Time 15m
Yield About 2 dozen balls
Number Of Ingredients 8
Steps:
- Mix together until solid dough, then drop by teaspoonful into hot lard.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 9 grams, TransFat 0 grams
EASY "DROP" DOUGHNUTS
My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX
Provided by Mamas Kitchen Hope
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
- Add oil, milk, egg and vanilla and mix well.
- Heat oil to (?) degrees. Drop by spoon into hot oil.
- Fry until light brown on both sides turning once.
- Drain well on paper towels or brown paper bag.
- Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.
DROP DOUGHNUTS
These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.
Provided by Chef JTwombly
Categories Quick Breads
Time 10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sift together dry ingredients.
- Mix together wet ingredients and incorporate into dry. Stir until smooth.
- Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
- Remove and drain.
- Roll in cinnamon sugar while still warm and serve.
Nutrition Facts : Calories 47.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 5.9, Sodium 67.2, Carbohydrate 7.5, Fiber 0.2, Sugar 1.9, Protein 1.1
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5/5 (6)Total Time 30 minsCategory DessertCalories 257 per serving
- Combine all of the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir until a sticky dough forms.
- Pour the oil into a large skillet or Dutch oven for frying, about 2 inches deep. Heat the oil to about 375 degrees or medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
- With floured hands, roll the dough into small balls, about 1 1/2 inches in diameter. Drop the balls immediately into the oil (they start to lose their shape if you roll them ahead of time). The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the donut balls and fry for another 1-2 minutes. When the donuts are cooked through, remove them from the frying pan and place them on a plate lined with paper towels.
- When the donuts are dry to the touch, roll them in cinnamon sugar. These are best served fresh and warm, but they will also last for a day or two in an airtight container. This recipe makes about 20 donut balls.
HOMEMADE DONUT HOLES (3 FLAVORS) - SIMPLY HOME COOKED
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5/5 (7)Total Time 25 minsCategory DessertCalories 139 per serving
- Start off by making the glaze or flavorings first. For the glaze, mix 1 1/2 cups powdered sugar with 3 tablespoons of whole milk and 1 teaspoon vanilla extract.
- Now start making the donuts by sifting 2 cups of all-purpose flour, 3 Tablespoons of granulated sugar, 4 teaspoons of baking powder, and 3/4 teaspoon salt into a bowl.
- Now pour in about 2 inches of canola, corn, or vegetable oil into a heavy-bottomed pot. Then bring the oil temperature to 350°F. The best way to measure your oil temperature is by using an instant-read thermometer.
EASY HOMEMADE GLAZED DOUGHNUT HOLES - JUST A TASTE
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4.5/5 (76)Total Time 25 minsCategory Breakfast, Dessert, SnackCalories 99 per serving
- Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
- Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
- The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
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