EASY HOMEMADE GLAZED DOUGHNUT HOLES
All this recipe takes is a few simple ingredients and 30 minutes or less for easy homemade glazed doughnut holes.
Provided by Kelly Senyei
Time 25m
Number Of Ingredients 12
Steps:
- 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.
- In a small bowl, whisk together the milk and the egg.
- In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
- Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
- 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.
- The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 99 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 57 mg, Sugar 9 g, ServingSize 1 serving
ICE CREAM DONUT HOLES RECIPE BY TASTY
Here's what you need: biscuit dough, vanilla ice cream, canola oil, powdered sugar, milk, raspberry, mint
Provided by Tasty
Categories Desserts
Yield 12 donut holes
Number Of Ingredients 7
Steps:
- Open the pack of biscuit dough and cut each biscuit into halves.
- Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough.
- Carefully wrap the edges of the dough over the ice cream, creating a very tight seal.
- Repeat with the remaining biscuit dough and freeze them for 1 hour.
- Heat oil over medium-high heat. Fry the frozen dough balls until golden brown.
- Drain them on a paper towel. Freeze for another 30 minutes.
- In a small bowl, combine powdered sugar and milk, stirring until smooth.
- Pour the glaze evenly over the donut holes. Serve immediately!
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 30 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 16 grams
THE BEST OLD-FASHIONED DOUGHNUTS
We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 doughnuts and 8 holes
Number Of Ingredients 11
Steps:
- Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
- Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
- Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
- Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
- Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
- Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
- Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
- Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
DOUGHNUT HOLE ICE CREAM BITES
Steps:
- Place the sliced doughnut holes on a baking sheet. Pour the sprinkles onto a plate in an even layer.
- Using a small ice cream scoop or tablespoon measure, scoop out balls of ice cream about the size of the doughnut holes and sandwich them between two doughnut halves. Gently squeeze the bites together and then roll them on their sides in the sprinkles to cover the ice cream. As you go, set the finished bites on the baking sheet and place in the freezer to keep the ice cream from melting. Dip the ice cream scoop or tablespoon measure in warm water to make the scooping easier.
- Store the bites in the freezer until ready to serve.
ICE CREAM DOUGHNUT HOLES RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Open the pack of biscuit dough and cut each biscuit into halves. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal. Repeat with the remaining biscuit dough and freeze them for 1 hour. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown. Drain them on a paper towel. Freeze for another 30 minutes. In a small bowl, combine powdered sugar and milk, stirring until smooth. Pour the glaze evenly over the doughnut holes. Serve immediately!
JELLY DOUGHNUT HOLES WITH DIY COLORED SUGAR
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 30 doughnut holes
Number Of Ingredients 13
Steps:
- For the doughnut holes: Heat 3 to 4 inches of oil to 350 degrees F in a Dutch oven or medium pot fitted with a deep-fry thermometer over medium heat. Line a rimmed baking sheet with paper towels.
- Stir together the flour, sugar, baking powder, salt, cinnamon and cardamom in a large bowl until combined. Add the milk, egg, egg white and melted butter and whisk until well combined. Set aside while you prepare the finishing.
- For finishing: Place about 1/2 cup sugar each in individual small bowls--1 for each color. Use a toothpick to add a small amount of your desired food coloring to its own bowl, then stir together with a fork to combine as best you can. Reach in with your fingers and continue to mix until fully incorporated. Set aside.
- For frying: Use a small ice cream scoop (no larger than 1 tablespoon) to scoop balls of batter into the hot oil. Working in batches, fry the doughnut holes until very golden brown and fully cooked through, 3 to 4 minutes. Remove the doughnut holes from the oil with a slotted spoon and transfer to the prepared baking sheet. Repeat with the remaining batter. While the doughnut holes are still warm, toss them in the colored sugar to coat well.
- Transfer the jelly to a pastry bag fitted with a medium round tip. Stick the pastry tip into a doughnut hole and squeeze in some of the jelly until it feels heavy. Repeat with the remaining doughnut holes. Serve immediately.
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.
DONUT ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the chocolate in a glass bowl and melt it over a double boiler (or in the microwave) until completely smooth. Set aside.
- Slice the glazed donuts in half horizontally. Add a large scoop of the ice cream to the bottom half of each donut and use an offset spatula to spread the ice cream to the edges. Press on the top halves of the donuts and roll the sides in the sprinkles. Drizzle the sandwiches with the melted chocolate.
- Place the sandwiches on a parchment-lined baking sheet and freeze until the ice cream is firm, at least 4 hours. At this point, enjoy the sandwiches or wrap individually in plastic wrap and freeze until ready to eat.
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.
CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP
A sophisticated donut hole with a fun creamy dip. Best served warm but good no matter what!
Provided by Ashley Baron Rodriguez
Categories Bread Quick Bread Recipes
Time 27m
Yield 24
Number Of Ingredients 20
Steps:
- Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
- Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.
- Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet 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.
- Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
- Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 23.3 g, Cholesterol 20.4 mg, Fat 8.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 208.4 mg, Sugar 14.4 g
KRISPY KREME DOUGHNUTS AND DOUGHNUT HOLES (OHHH SO EASY)
These doughnuts are so so good. For a fast breakfeast this is definitly the way to go. My mom use to make these for me growing up and when you can't get the real Krispy Kreme these are second best. It's important to let the doughnut drain on a paper towel. You really have to move fast and it's fun to let the kids help ya.. Go ahead and make the glaze and have it ready before frying.. Stretch out all the doughnuts before you begin they will shrink but right before you fry the doughnut stretch it back out.. I always set up a little assembly line so to speak.. I have all the doughnuts stretched out on a plate to the left of the stove then I have the pan w/ hot oil. To the right I have the plate that is covered w/ paper towels, next to that I have the bowl of glaze and then I have the dish that will hold the doughnuts... You have to move fast w/ this recipe because you have to dip the dougnuts in the glaze while their hot....
Provided by Parkers Mom
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take the top off of a bottled coke and push it through the biscuit making a hole.
- Stretch the biscuit out as big as can without tearing.
- Mix the glaze together until it's really creamy.
- Fry the biscuit in hot oil (med-high heat) until golden brown and flip it over w/ a fork and fry the other side.
- Remove the doughnut and place it on a plate covered w/ a paper towel.
- Then while it's still hot dip the doughnut in the creamy glaze.
- The holes that you have roll them gently forming a ball and fry and dip them in the glaze.
Nutrition Facts : Calories 561.4, Fat 24, SaturatedFat 12, Cholesterol 42.2, Sodium 445.6, Carbohydrate 83.8, Fiber 0.8, Sugar 60.1, Protein 3.9
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