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Doughnut Holes

Doughnut Holes


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Tasty little balls of deep-fried dough covered in sugary toppings.MORE+LESS-

1 1/4

cups unbleached all-purpose flour

2

teaspoons baking powder

2

tablespoons melted butter

1/4

cup sugar (for the topping) (optional)

3

tablespoons cinnamon (for the topping) (optional)

1/2

cup confectioners sugar (for the topping) (optional)

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  • 1

    In the bowl of a stand mixer, combine flour, sugar, baking powder, nutmeg and salt. Add in milk, egg, and melted butter, and mix until well combined.

  • 2

    Fill a large skillet or medium pot with vegetable oil, about 2 inches deep. Using a fry thermometer, heat oil to about 375°F. Make sure it stays around that temperature each time you fry the dough.

  • 3

    Place cinnamon-sugar (mixed together) and confectioners sugar toppings in two separate small bowls. Set out several stacked paper towels next to the stove for drying the doughnut holes, along with a cooling rack with parchment paper underneath.

  • 4

    When oil is ready, place about 5-6 teaspoonfuls of dough at a time in the oil and fry on each side for about 1 minute (2 minutes total). Remove from the oil and place on paper towel to soak up excess oil. Then, using a fork, roll doughnut in either the confectioners sugar or cinnamon-sugar mixture. Then place on cooling rack to cool slightly before serving warm.

No nutrition information available for this recipe

More About This Recipe

  • When my mom was a teenager, she worked at a doughnut shop. Nearly every (very, very early) morning, she’d wake up, put on her pink and orange uniform, and go to work to sell warm, fresh doughnuts to early-bird customers. That’s where she met my dad, actually – he asked her out on their first date right in the shop. Well, over the phone, actually. Well, his friend asked her for him, over the phone, actually. Good grief.That’s why I think I love doughnuts so much. If it weren’t for doughnuts, well, I wouldn’t be here. Plus, who doesn’t love fried dough covered in sugary frosting or a warm glaze? I, for one, will never pass up an opportunity for a good doughnut. And with a recipe like these Doughnut Holes – which is super easy to make, takes little time and is positively delicious – I’m officially in doughnut heaven.Why doughnut holes instead of actual doughnuts, you ask? Well, doughnut holes take little effort in the shaping department – just plop a teaspoonful of dough in the hot oil and, voila! Doughnut hole. Actual doughnuts take a little more time, but only a little, so if you want to use this recipe to make full doughnuts, go right ahead.I like rolling my doughnuts in powdered sugar or a cinnamon-sugar mix so they taste like snickerdoodles. You can play around with this recipe however you want. Jelly-filled? No problem. Put a dab of your favorite jam in the middle of the teaspoonful of dough, pinch it closed and fry it to a deep-fried goodness. Chocolate or strawberry frosting? It’s a can-do, too. Just dip them in the glaze post-fry.Though making your own doughnuts might deter you from finding your own future love of your life at the doughnut shop, making them at home every once in a while is a fun treat. You can always visit the doughnut shop tomorrow!

Cinnamon Baked Doughnut Holes

A basic cinnamon muffin batter is easily converted to baked doughnut holes, sweet little spheres of cinnamon-y cake doughnut. All you need is a doughnut hole pan, and this recipe.

Ingredients

  • 4 tablespoons (57g) butter, softened
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 325°F. Lightly grease the top and bottom parts of a doughnut hole pan. If you don't have a doughnut hole pan, a mini muffin pan will work well see "tips from our bakers," at left below.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, salt, nutmeg, and vanilla.

Perfect your technique

Baked Doughnut Holes

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups full the batter will mound up a tiny bit. Place the top on the pan, and lock it in place with the clips.

Bake the doughnut holes for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center holes comes out clean.

Loosen the edges of the holes if necessary, and gently return them onto a rack to cool briefly. Grease the pan again, and bake as many more batches as necessary to use up the batter.

Place the cinnamon-sugar in a paper bag, and add the doughnut holes a few at a time. Shake gently to coat the holes with the cinnamon-sugar. If the holes have cooled too much and aren't holding the sugar, spritz them very lightly with a bit of water, then shake.

Serve doughnuts warm or at room temperature. Store for several days at room temperature, lightly covered freeze for longer storage.


Recipe Cinnamon Sugar Doughnut Holes

  • Calories: 40
  • Protein: 0 g
  • Total Fat: 0.5 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 4 g

    You can score a hole-in-one with these bite-sized delights! Best part? You only need two simple ingredients for the batter and the recipe takes mere minutes to prep. Oh my goodness, they’re SO good: Think soft, moist, cakey deliciousness dusted with a cinnamon-y-sugar coating. Plus, they’re each only 40 calories a pop (what. ). Trust me, you will love this recipe a hole lot!

    • • 1 box vanilla or yellow cake mix
    • • 1 cup unsweetened applesauce, plain or cinnamon*
    • • 1 cup water
    • • 2 tablespoons sugar
    • • ¼ teaspoon ground cinnamon (more for a stronger cinnamon flavor)
    • • 2 tablespoons butter, melted

    *You can swap applesauce for 1 cup canned pumpkin or sweet potato puree

    Doughnuts:
    Preheat oven to 325˚. Liberally mist a doughnut hole pan(s) (you can use a mini muffin tin, if you don’t have a doughnut tin) with nonstick oil spray and set aside.

    In a large bowl, mix together cake mix, applesauce (or pumpkin/sweet potato puree) and water. Spoon about 1 heaping tablespoon batter into the prepared tins (fill each compartment only about ¾ way, as they will puff in oven). Bake for 15 to 20 minutes until doughnut holes are cooked and a toothpick comes out clean. Set pan(s) on counter and let slightly cool before removing holes.

    Cinnamon-Sugar Topping:
    In small bowl, mix sugar and cinnamon. One at a time, brush the melted butter onto each doughnut top, then sprinkle on some sugar followed some cinnamon (alternatively, you can dip the doughnut tops directly into the sugar-cinnamon mix). Enjoy warm or room temperature.


    Recipe Summary

    • 1 envelope (1/4 ounce) instant yeast
    • 1/4 cup granulated sugar
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 3 3/4 cups all-purpose flour, plus more for dusting
    • 1 cup buttermilk, room temperature
    • 2 large eggs, plus 1 large egg yolk
    • 4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
    • Vegetable oil, for bowl
    • 1 cup seedless strawberry jam
    • Confectioners' sugar, for rolling

    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.


    • 1 ¼ cups all-purpose flour
    • 2 tablespoons sugar plus 1/3 cup, divided
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • 4 tablespoons cold butter, cut into small pieces
    • ¼ cup whole milk
    • 1 ½ teaspoons ground cinnamon

    Whisk flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Using 2 forks or a pastry cutter, cut in butter until the mixture looks like coarse cornmeal. Add milk stir until evenly moistened.

    Place the dough on a lightly floured work surface knead until it forms a smooth ball, about 1 minute. Cut the dough into 12 equal portions and roll each into a ball.

    Cover the bottom of an air fryer basket with parchment. Combine cinnamon and the remaining 1/3 cup sugar in a medium bowl. Roll 6 of the dough balls in the cinnamon sugar and place in the air fryer basket. Cook at 350 degrees F until browned and puffed, 7 to 8 minutes. Gently remove from the basket. Repeat the process with the remaining dough.


    Recipe Summary

    • ¾ teaspoon active dry yeast
    • ¼ cup plus 1 tablespoon warm water
    • ½ cup all-purpose flour
    • ¾ teaspoon active dry yeast
    • 2 tablespoons milk (warmed)
    • 1 cup plus 2 tablespoons flour
    • 1 teaspoon salt
    • 3 large egg yolks
    • 2 tablespoons unsalted butter (melted)
    • 3 tablespoons sugar
    • 1 pint red raspberries (2 ounces)
    • 1 ½ cups sugar (plus more for coating)
    • Vegetable oil (for frying)

    In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.

    In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

    In a saucepan, simmer the raspberries with the 1 1/2 cups of sugar over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.

    Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

    In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.


    Recipe Summary

    • 1 ¼ cups all-purpose flour (about 5 3/8 oz.), plus more for working surface
    • 2 tablespoons granulated sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon table salt
    • 4 tablespoons cold salted butter, cut into small pieces
    • ⅓ cup whole milk
    • Cooking spray
    • 1 cup powdered sugar (about 8 oz.)
    • 3 tablespoons water

    Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add butter cut into flour using 2 knives or a pastry cutter, until butter is well combined and looks like coarse cornmeal. Add milk, and stir until dough forms a ball. Place dough on a floured surface, and knead until dough is smooth and forms a cohesive ball, about 30 seconds. Cut dough into 14 equal balls. Roll each gently to form evenly smooth balls.

    Thoroughly coat bottom of air fryer basket with cooking spray. Place 7 dough balls in the basket of air fryer, spacing evenly to avoid touching. Spray dough balls with cooking spray. Cook at 350°F until browned and puffed, about 10 minutes. Gently remove from basket, and place on a wire rack.

    Whisk together powdered sugar and water in a medium bowl until smooth. Place cooked dough balls, 1 at a time, in glaze roll to coat. Place on wire rack or baking sheet lined with parchment paper to dry.


    Easy Doughnut Holes Eggless recipe

    Coffee goes best with these freshly baked doughnut holes. You could never go wrong with this easy doughnut holes recipe. A must try!!

    If you’re looking for something unique to serve at a party, or to with your evening coffee then this is it. One batch of dough will make dozens of beignets or doughnut holes. And these are cooked quickly in just a couple of inches of canola oil or any vegetable oil, heated in a deep pot. The oil should be medium hot and test its readiness by dipping a small piece of dough in, it should sizzle around it. Roll out the dough and cut it with the cap of a bottle. Four or five inches of diameter will make perfectly-sized mini doughnuts or beignets.

    When cooking them, don’t crowd the pot or you’ll cool down the oil. Cook a few (or several, if your pot is big enough) at a time and flip as they turn golden, then remove with a slotted spoon onto the tissue paper. Then into a shallow dish of icing sugar mix with cinnamon. Serve warm, if you get the chance. Most likely your guests will hover around the stove and eat them as soon as they’re cool enough to touch.

    The chocolate version of these mini beignets or doughnut holes taste as amazing as the cinnamon sugar version, most liked by children. Have a look at how these are prepared and try making them at home.


    Donut tell me you donut want to devour these right now.

    How To Make The Easiest Homemade Donut Hole Recipe With Pillsbury Biscuits

    Honestly, you probably don’t even need any instructions as these pictures pretty much explain it all, but I’m going to give them to you anyway. I don’t want you messing these up.

    1. Preheat your oven to 350 degrees.
    2. Microwave the butter in a small bowl until thoroughly melted.
    3. In a separate bowl, combine the sugar and cinnamon together.
    4. Open up the biscuits and cut all 8 of them into quarters.
    5. Roll the dough pieces into balls, drench them in the butter and then roll them in the cinnamon-sugar mixture.
    6. Place them in a greased shallow baking dish and bake for 15-20 minutes.
    7. Try not to eat them all in one sitting.

    Here are the beautiful dough balls covered in sugar and cinnamon before baking. They just barely fit in this pie dish! I’d recommend using a slightly larger baking dish than what I used. Next time I’ll probably try a 9࡯ pan. I preferred the slight crisp of the outer donut holes compared to the soft ones in the middle.


    Sweet Corn Doughnut Holes

    If you want everyone to tilt their head back in bliss and say wow, make these sweet corn doughnut holes. Fresh corn kernels are whipped up into a light-as-clouds pastry cream that makes our mouth water just thinking about it.

    Doughnut Holes

    Vegetable oil, as needed for frying

    1 tablespoon plus 1 teaspoon baking powder

    ¾ cup plus 3 tablespoons sugar, divided

    5 tablespoons unsalted butter, melted

    Sweet Corn Cream

    1 teaspoon pure vanilla extract

    1. 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.

    2. 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.

    3. 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.

    4. Using a slotted spoon, remove the doughnut holes from the oil and transfer them to the prepared baking sheet. Repeat with the remaining batter.

    5. In a small bowl, toss together the remaining ¾ cup sugar and cinnamon. Toss the doughnut holes in thecinnamon sugar to coat.

    6. MAKE THE SWEET CORN CREAM: In the bowl of a food processor or blender, pulse the corn until it&rsquos relatively smooth. If the mixture is wet, strain it, discarding any liquid and reserving the solids.

    7. In the bowl of an electric mixer fitted with the whip attachment, whip the heavy cream andconfectioners&rsquo sugar to medium peaks. Gently fold in the cinnamon, corn and vanilla extract.

    8. Transfer the sweet corn cream into a pastry bag (or a large plastic zip-top bag). Snip a ¼-inch opening from the corner of the bag.

    9. Poke each doughnut hole with the handle of a wooden spoon to make a hole. Fill the doughnut holes with the sweet corn cream until they feel heavier (some cream will come out of the hole).


    Apple-Cider Doughnut Holes

    News flash: It's fall. So chances are you have some apple cider in your fridge. (And if not, chances are your local market has gallons aplenty.) And that's fantastic, because it's the key ingredient in our recipe for apple-cider doughnut holes. It adds a seasonal touch&mdashand also happens to make the mini doughnuts perfectly moist.

    1 tablespoon baking powder

    2 teaspoons ground cinnamon

    4 tablespoons unsalted butter, softened

    Vegetable, canola or peanut oil, for frying

    Cinnamon-Sugar Coating

    1½ tablespoons ground cinnamon

    1. Make the doughnuts: In a large pot, bring the cider to a boil over medium-high heat. Boil until it is reduced to 1 cup, about 8 to 10 minutes. Let cool to room temperature.

    2. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour with thebaking powder, cinnamon, nutmeg, salt and sugar on low speed to combine.

    3. Add the cooled cider, butter, buttermilk and eggs, and mix until a smooth batter forms, 3 to 4 minutes.

    4. Transfer the mixture to a parchment-lined baking sheet and wrap directly with plastic wrap. Refrigerate until firm, 30 minutes.

    5. Heat about 3 inches of the oil in a medium pot over medium heat until a thermometer reads 350°F. Line a baking sheet with two or three layers of absorbent paper towels.

    6. On a lightly floured surface, roll out the dough to ½ inch thick. Using a 1-inch circle cutter (or the rim of a small glass), cut circles out of the dough.

    7. When the oil is hot, fry the doughnut holes in batches until golden brown on both sides, 6 to 8 minutes. Drain the finished doughnuts on the prepared baking sheet. Let cool for about 1 minute.

    8. Make the coating: In a small bowl, mix the sugar with the cinnamon. While the doughnuts are still hot, toss them in the cinnamon sugar to coat. Serve immediately.


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