DONUT HOLES (FRIED, NO YEAST)
Easy, from-scratch, no yeast donut holes that can be mixed up and fried in minutes!
Provided by Sam Merritt
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- I find my oil takes about 20 minutes or longer to come to temperature, so I typically start the oil just before I start my donuts. Fill a medium-sized, heavy-bottomed saucepan 2-3 inches (5-7cm) deep with your oil over medium heat. Use a candy or frying thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature and heat oil to 350F (175C). Monitor the heat pretty regularly and note that you may need to increase/decrease your stove temperature to keep it consistent.
- Combine flour, sugar, baking powder and salt in a large bowl and whisk until well-combined.
- Use a box grater go grate the butter into small pieces and then add to the flour mixture and stir until well-incorporated (visible butter pieces will still remain). Note: If you do not have a box-grater, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, instead.
- Add milk and gently stir until all ingredients are combined and the dough clings together.
- Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable (I've found on hot days or if my butter isn't cold enough the dough can be quite sticky)
- Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Prepare your cinnamon/sugar mixture for rolling by stirring together cinnamon and sugar in a small dish. Set aside.
- Prepare a large plate or baking sheet for your cooked donut holes by lining generously with paper towels.
- Once oil has reached 350F, very carefully fry your donut holes, only 2-3 at a time, carefully transferring them to the oil with a slotted spoon (don't drop them in or the oil may splash, lower them into the oil instead).
- Fry donut holes for approximately 90 seconds*, turning half way through so they become evenly golden brown.
- Remove carefully with a slotted spoon, and place donut holes on a paper towel laden plate. Allow them to sit for about a minute/until no longer too hot to touch, and then transfer them to your cinnamon/sugar dish, roll them in the mixture until fully covered. Make sure to allow your oil to return to 350F (175C) between batches.
- Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
Nutrition Facts : Calories 162 kcal, ServingSize 1 donut, Carbohydrate 26 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 244 mg, Fiber 1 g, Sugar 9 g
NO-FRY DOUGHNUTS
I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.
Provided by Vnut-Beyond Redempt
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve yeast in water.
- Add milk and shortening.
- Stir for 1 minute.
- Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
- Stir in enough flour to form soft dough but do not knead.
- Cover and let rise in a warm place until doubled.
- Punch down and turn onto a floured surface.
- Roll out to 1/2 inch thickness.
- Cut with a 2.75 inch doughnut cutter.
- Place 2 inches apart on greased baking sheets and brush with butter.
- Cover and let rise in a warm place until doubled.
- Bake at 350F or 180C for 20 mins or until lightly browned.
- Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
- Stir over low heat until smooth (do not boil).
- Keep warm.
- Dip warm doughnuts one at a time into glaze and turn to coat.
- Drain on wire rack.
- Serve immediately.
Nutrition Facts : Calories 235.5, Fat 9.9, SaturatedFat 4.9, Cholesterol 32.9, Sodium 162.1, Carbohydrate 33.1, Fiber 0.8, Sugar 14.1, Protein 3.8
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.
NO-FRY DOUGHNUTS
Meet the Cook: We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC DOUGHNUT HOLES
Just your basic doughnut holes with ingredients most folks usually have on hand... No tedious rolling out and cutting dough into shapes... Simply mix and drop by tsp. into hot fat... Couldn't be easier!
Provided by CookinwithGas
Categories Breads
Time 15m
Yield 1 dozen, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine well the oil, egg substitute and milk.
- In a separate bowl combine well the sugar, flour, baking powder, salt and nutmeg.
- Then add the egg mixture to the dry mixture and combine well; Drop by spoonful into hot (375°F.) oil in deep pan on stovetop or in deep fryer.
- Fry until golden brown (you may have to turn them over as they cook to get all parts browned).
- Remove from oil, draining carefully but while still damp from frying, roll hot doughnut holes in the granulated sugar or confectioner's sugar OR you may simply leave them plain.
- A terrific companion to your favorite coffee, tea or hot chocolate!
Nutrition Facts : Calories 225.1, Fat 7.3, SaturatedFat 1, Cholesterol 0.7, Sodium 318.5, Carbohydrate 34.8, Fiber 0.9, Sugar 10.6, Protein 5.2
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