HOMEMADE DOUGHNUT HOLES RECIPES

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CAKE DOUGHNUT HOLES RECIPE - PILLSBURY.COM



Cake Doughnut Holes Recipe - Pillsbury.com image

Gone are the days of waiting in line for your number to be called—skip that trip to the bakery, and make these delicious Cake Doughnut Holes in the comfort of your own home. Using our kitchen-tested method, you can have warm, sugary, homemade doughnut holes in a snap. They're incredibly delicious all on their own, but we've also included directions for both glazed and cinnamon sugar-coated versions that are sure to satisfy any sweet tooth.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 1 hours 10 minutes

Yield 34

Number Of Ingredients 9

3 to 3 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/4 cup butter, melted
3 cups vegetable oil, for frying

Steps:

  • In small bowl, mix 1 1/4 cups of the flour, 3/4 cup of the sugar, the baking powder, baking soda and salt until well mixed. Set aside.
  • In large bowl, beat eggs, milk and melted butter with electric mixer on medium speed until well blended. Add flour-sugar mixture; beat on medium speed 1 minute, scraping bowl occasionally or until smooth. Gradually stir in 1 1/2 cups of the remaining flour (dough will be slightly soft and sticky).
  • Heat oil in heavy 3-quart saucepan or deep fryer to 375°F.
  • Meanwhile, sprinkle work surface with 1 tablespoon flour. Gently roll dough in flour until well coated and dough is soft. Add 1 tablespoon flour at a time, if needed, to desired dough consistency. With floured rolling pin, roll dough to 1/2-inch thickness. Using 1 1/4-inch round cookie cutter dipped in flour, cut doughnut holes; reroll scraps. Keep dough covered with plastic wrap while frying.
  • Carefully, drop 4 to 5 doughnut holes at a time into hot oil. Fry doughnut holes, turning once, 2 to 3 minutes or until deep golden brown. Drain on paper towels. Immediately roll each doughnut hole in remaining 1/4 cup sugar.

Nutrition Facts : Calories 150 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 2 Doughnut Holes, SodiumContent 80 mg, SugarContent 6 g, TransFatContent 0 g

PIONEER WOMAN'S HOMEMADE GLAZED DONUT RECIPE RECIPE | R…



Pioneer Woman's Homemade Glazed Donut Recipe Recipe | R… image

The Pioneer Woman's Homemade Glazed Doughnuts for Food Network allow you to make a batch of the ever-popular pastry at home.

Provided by Ree Drummond : Food Network

Total Time 12 hours 15 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 24 doughnuts

Number Of Ingredients 11

1/4 cup granulated sugar
1 1/8 cups whole milk, warmed
3 teaspoons instant yeast
2 large eggs
1 1/4 sticks unsalted butter, melted
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
4 cups vegetable shortening, for frying (or peanut or safflower oil)
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract 

Steps:

  • For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
  • In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
  • Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
  • Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
  • The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
  • Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
  • Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
  • Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
  • For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
  • To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

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