Donut Holes Fried No Yeast Recipes

DONUT HOLES (FRIED, NO YEAST)

Donut Holes (Fried, No Yeast) image

My easy homemade donut recipe is made without yeast for a quick and easy breakfast or snack. These take just minutes to whip up for the best fried donut holes you've ever tasted! Recipe includes a how-to video!

Provided by Sam Merritt

Categories Dessert

Time 30m

Number Of Ingredients 9

Ingredients

Vegetable oil or canola oil (for frying)
2 cups all-purpose flour ((250g))
3 Tablespoons granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
5 Tablespoons unsalted butter ((very cold, I like to place mine in the freezer 15 minutes before beginning) (70g))
¾ cups whole milk ((175ml))
⅓ cup granulated sugar ((67g))
1 ½ teaspoons ground cinnamon

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

No-Fry Doughnuts image

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

Categories Brunch Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup shortening
1/2 cup sugar
2 eggs
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4-1/2 to 5 cups all-purpose flour
1/4 cup butter, melted
GLAZE:
1/2 cup butter
2 cups confectioners' sugar
5 teaspoons water
2 teaspoons vanilla extract

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.

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