Baked Doughnut Holes Food

BAKED "DOUGHNUT" HOLES

Steps:

• Preheat the oven to 325°F(160°C). Spray the cups of the Mini Muffin Pan with nonstick cooking spray. Using the Small Mix 'N Scraper®, mix cake mix, eggs, apple, butter, and oil in the Classic Batter Bowl until blended. Using a rounded Small Scoop, scoop batter into the cups of the pan. Bake 10-12 minutes or until a wooden pick inserted in the centers comes out clean. Remove from oven; remove doughnuts from pan. Melt the butter in the first Coating Tray. Combine the sugar and cinnamon in the second coating tray. Coat the doughnuts in the butter, about four at a time, then coat in the sugar mixture.

CINNAMON BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

FUNFETTI® DONUT HOLES

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.

BUCKEYE DOUGHNUT HOLES

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.

ALLERGY FREE BAKED DOUGHNUT HOLES

Steps:

• Preheat the oven to 350F and grease mini muffin tins.
• In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth.
• Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt.
• Mix until a sturdy batter-dough forms - about 5 minutes.
• Form into balls and place in the mini muffin tins.
• Bake 15 minutes. Cool in the tin 3 minutes then unmould.
• If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar.
• If filling or glazing, allow doughnut holes to cool completely.

DOUGHNUT HOLES

Steps:

• Whisk yeast, granulated sugar, salt, nutmeg, and 3 cups flour in a medium bowl; set aside. Mix buttermilk, eggs, and yolk on high speed in the bowl of a mixer fitted with the dough hook until combined. Mix in flour mixture on low speed until combined. Mix in softened butter, 1 tablespoon at a time (dough should form a ball).
• Gradually add remaining 3/4 cup flour, mixing until dough is tacky but not sticky. Transfer to a lightly oiled bowl; cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour 20 minutes.
• Fit a pastry bag with a #230 filler tip. Stir jam until smooth; transfer to bag. Twist a rubber band around open end of bag to prevent jam from leaking; set bag aside.
• Preheat oven to 375 degrees. Roll out dough 3/4 inch thick on a lightly floured work surface. Cut out rounds using a 1-inch cutter; transfer to a baking sheet. Let rise 25 minutes. Generously brush with melted butter. Bake until pale golden, about 10 minutes. Transfer to a wire rack; let cool slightly.
• Insert tip of filled pastry bag into the side of each donut hole, and pipe jam to fill. The morning of the sale, roll in confectioners' sugar; package in cellophane bags.