FUNFETTI® DONUT HOLES
A favorite, classic cake flavor turned into a donut. Serve while warm.
Provided by Ashley Baron Rodriguez
Categories Bread Quick Bread Recipes
Time 27m
Yield 36
Number Of Ingredients 16
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.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 15.2 g, Cholesterol 9.1 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 111 mg, Sugar 9.6 g
SWEET CORN DOUGHNUT HOLES
Good, in-season summer corn is so incredibly sweet, I love to come up with creative ways to highlight it as a dessert. These easy doughnuts (read: no yeast required) come together quickly and are such a delicious bite of summer. Toss them in confectioners' sugar or cinnamon sugar for a classic finish, or dunk them in whipped cream or a sauce made from fresh summer berries-blueberries make a particularly perfect pairing!
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 35 doughnut holes
Number Of Ingredients 14
Steps:
- Heat 3 to 4 inches of oil in a medium pot until the oil registers 350 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels.
- Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg together in a medium bowl. Add the buttermilk, butter, eggs, honey and vanilla and mix first with a whisk, then with a silicone spatula as the mixture combines and becomes thicker. Fold in the corn kernels if using.
- Place a generous amount of confectioners' sugar in a shallow bowl. Working in batches, drop 1 heaping tablespoon of batter into the hot oil (a small cookie scoop makes a rounder doughnut, but you can also use 2 spoons to drop in the batter). Drop in 3 to 5 doughnuts at a time, depending on the exact size of your pot. Fry until they are deeply golden brown, 3 to 4 minutes.
- Remove the doughnuts from the oil using a slotted spoon and drain on the paper towels. While they're still hot, toss them in the confectioners' sugar to coat and transfer to a serving bowl or platter. Repeat with the remaining batter-frying, draining and dredging in confectioners' sugar-until you've fried all of the dough. Serve immediately.
CRISPY CORNMEAL DROP DOUGHNUTS
These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.
Provided by SeedyMe NC
Categories Bread Quick Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
- Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!
Nutrition Facts : Calories 718.6 calories, Carbohydrate 11.8 g, Cholesterol 8.6 mg, Fat 75.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 12.8 g, Sodium 98.1 mg, Sugar 6.5 g
DOUGHNUT HOLES 5 WAYS
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
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
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- Make the Doughnut Holes: In a medium pot, heat 3 to 4 inches of oil until it reads 350°F on a thermometer. Line a baking sheet with paper towels.
- In a large bowl, stir together the flour, baking powder, salt and 3 tablespoons of the sugar. Add the milk, butter, egg and egg white; mix until well combined.
- Use a small ice-cream scoop to drop mounds of batter into the hot oil. Working in batches, fry the doughnut holes until they are very golden brown and fully cooked through, 3 to 4 minutes.
- Using a slotted spoon, remove the doughnut holes from the oil and transfer them to the prepared baking sheet. Repeat with the remaining batter.
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