Cake Doughnut Holes Recipes

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DOUGHNUT HOLE CAKE



Doughnut Hole Cake image

This is the easiest, most impressive cake I've ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet. -Robert Pickart, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings

Number Of Ingredients 3

32 vanilla cake doughnut holes
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting

Steps:

  • Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly. , Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.

Nutrition Facts : Calories 420 calories, Fat 20g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 401mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP



Carrot Cake Donut Holes with Cream Cheese Dip image

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

2 cups all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon, divided
1 teaspoon baking soda
¾ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 cup whole milk
½ cup drained crushed pineapple
1 egg
¼ cup butter, melted
1 cup grated carrots, packed
½ cup sweetened flaked coconut
vegetable oil for cooking
⅓ cup white sugar
½ cup cream cheese, softened
1 tablespoon butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 pinch salt

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

DOUGHNUT HOLES 5 WAYS



Doughnut Holes 5 Ways image

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

Oil for deep frying
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/4 cup milk
1 teaspoon vanilla
1 large egg, beaten
2 boxes (4-serving size) butterscotch instant pudding and pie filling mix (dry)
5 creme-filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar
1/2 cup granulated sugar
2 3/4 teaspoons unsweetened baking cocoa
1/2 teaspoon ground cinnamon
2 boxes (4-serving size) pistachio instant pudding and pie filling mix (dry)
1 tablespoon each red and green sugars, if desired
2 boxes (4-serving size) Jell-O™ raspberry- or strawberry-flavored gelatin (dry)*

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



Doughnut Holes image

Provided by Food Network

Categories     dessert

Time 42m

Yield 20 to 25 servings

Number Of Ingredients 10

1/2 ounce yeast
1/3 cup warm water
1/4 cup sugar
1/4 cup all-purpose flour, plus 1/2 cup
1/4 cup cake flour, plus 1/4 cup
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounces cooked potato, peeled and riced
1/4 cup hot water
2 cups powdered sugar, for rolling

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.

CAKE DOUGHNUTS



Cake Doughnuts image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

Steps:

  • In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  • Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  • Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g

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