Sugared Doughnut Holes Recipes
SUGARED DOUGHNUT HOLES
These tasty, tender doughnut bites are easy to make. Tuck them in scalloped boxes and tie each with a bow to give as a party favor. -Judy Jungwirth, Athol, SD
Provided by Taste of Home
Time 20m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine the egg, milk and butter. Add to dry ingredients and mix well. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop dough by heaping teaspoonfuls, 5 or 6 at a time, into oil. Fry until browned, about 1-2 minutes, turning once. Drain on paper towels. Roll warm doughnut holes in confectioners' sugar.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 68mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
HOT SUGARED DOUGHNUTS
Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike
Provided by Jane Hornby
Categories Treat
Time 35m
Yield Makes 20 small doughnuts
Number Of Ingredients 7
Steps:
- Put the flour, yeast, sugar and 1⁄2 tsp salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. The dough will seem wet and rough. Leave to stand for 10 mins, after which it will have firmed a little.
- Oil the work surface and your hands, then tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling your hands if the dough sticks. Let it rise in an oiled, covered bowl in a warm place for about 2 hrs or until doubled in size.
- Give the dough another quick knead, then shape into walnut-size balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30 mins-1 hr until risen and the dough no longer springs back when you prod it. Heat oven to 190C/fan 170C/gas 5.
- Bake for 12-15 mins until risen and dark golden. Can be frozen at this stage for up to 1 month. Defrost, then reheat for few mins in the oven. Melt 50g butter in a pan and put 50g sugar into a large bowl. Let the doughnuts cool for a few mins, then brush with butter and roll in sugar. Spoon a few tbsp jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.
Nutrition Facts : Calories 135 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Protein 2 grams protein, Sodium 0.21 milligram of sodium
DOUGHNUT HOLES
Baked nuggets are filled with strawberry jam and rolled in confectioners' sugar. A cellophane bag shows them off and keeps the sugar from getting all over. Tags are computer-made, cut out, hole-punched, and tied on with waxed twine.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 7 dozen
Number Of Ingredients 11
Steps:
- Whisk yeast, granulated sugar, salt, nutmeg, and 3 cups flour in a medium bowl; set aside. Mix buttermilk, eggs, and yolk on high speed in the bowl of a mixer fitted with the dough hook until combined. Mix in flour mixture on low speed until combined. Mix in softened butter, 1 tablespoon at a time (dough should form a ball).
- Gradually add remaining 3/4 cup flour, mixing until dough is tacky but not sticky. Transfer to a lightly oiled bowl; cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour 20 minutes.
- Fit a pastry bag with a #230 filler tip. Stir jam until smooth; transfer to bag. Twist a rubber band around open end of bag to prevent jam from leaking; set bag aside.
- Preheat oven to 375 degrees. Roll out dough 3/4 inch thick on a lightly floured work surface. Cut out rounds using a 1-inch cutter; transfer to a baking sheet. Let rise 25 minutes. Generously brush with melted butter. Bake until pale golden, about 10 minutes. Transfer to a wire rack; let cool slightly.
- Insert tip of filled pastry bag into the side of each donut hole, and pipe jam to fill. The morning of the sale, roll in confectioners' sugar; package in cellophane bags.
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