Doughnut Hole Crabs Recipes

DOUGHNUT HOLES

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.

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.

DOUGHNUT HOLES 5 WAYS

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.

CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP

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.

HOMEMADE DONUT HOLES

Steps:

• Line a large baking sheet with a few layers of paper towels then top with a wire cooling rack. Set aside.
• Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
• While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
• Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batter.
• Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing! Hot oil is no joke and it hurts like crazy if you get burnt!
• Add about 8 donut holes to the oil in one batch, and fry about 2 minutes per side. Remove fried donuts to prepared cooling rack/baking sheet.

CRAB DOUGHNUTS

Steps:

• First, make the dough. Gently warm the butter with the milk in a small saucepan over a low heat until the butter has just melted (but don't let the milk boil).
• Put the flour, sugar, yeast, egg and 1/ 2 tsp salt in a freestanding mixer with dough hook attachment. While the machine runs on a slow speed, pour in the warm milk and butter. Knead for 5 mins until the dough comes away from the sides of the bowl. Using floured hands, transfer to a lightly floured bowl, cover with cling film and leave in the fridge to prove overnight. (If you don't have a free-standing mixer, mix the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until smooth.)
• To make the mayonnaise, put the egg yolk, mustard and some seasoning in a small bowl. Very slowly, drop by drop, gradually pour in the oil, whisking continuously so that the ingredients emulsify. If your mayonnaise begins to look a little thick, add a drop of water to loosen it. Add the vinegar, then season again to taste. Cover with cling film and put in the fridge. The mayonnaise and dough can be made the day before
• The next day, briefly knead the dough on a floured surface to knock out the air. Divide the dough into 20 equal pieces and shape into balls. Put on a baking tray, cover loosely with cling film and leave to prove for 3-4 hrs in a warm place until doubled in size.
• Next, prepare the crab. You need only the white leg and claw meat, but save the brown meat in the body of the crab for another time (see above). Use a sharp knife to crack open the claws and legs, and prise out all the white meat.
• Line your work surface with cling film. Tip out the crabmeat and pick through it to check for shell fragments. If there is any shell, it should get stuck to the cling film.
• Put the crabmeat in a small bowl, add the mayonnaise and lemon juice, then season to taste. Cover and put in the fridge until needed.
• Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180C or until a piece of bread browns in 20 secs. Working in batches, fry the doughnuts for 2-3 mins until cooked through and deep golden-brown. Drain them on kitchen paper.
• When cool enough to handle, split the doughnuts nearly in half, leaving them attached at the base (this makes them easier to eat). Fill with the crab mixture and decorate with lemon zest and microherbs or cress. For further info about how to deep-fry safely see our guide.