Easydoughnutsanddoughnutholes Recipes

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.

Steps:

• Open the package of biscuits and spread out on a cutting board or on wax paper.
• Using your soda lid cut out the center of the biscuits.
• Put them into the deep fryer.
• Fry until a light golden brown.
• Place them on a plate with the powdered sugar, make sure they are covered with the powdered sugar (can also use frosting, sprinkles or regular sugar for flavoring and decoration).
• Enjoy!
• Other options are:.
• You can leave the biscuits without the holes and fry them that way, then fill them with a pudding after they are done frying with a cake froster.
• (Never have tried them this way, but it should be fine).
• VERY IMORTANT TO WATCH THE FOOD AS YOU FRY, YOU WILL HAVE TO FLIP THE DONUTS AND THE DONUT HOLES.

Steps:

• Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
• Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
• Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles
• Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners' sugar. Serve immediately or at room temperature.

Steps:

• In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees.
• In a large bowl, beat together the egg and sugar. Stir in the milk and the shortening. Sift together all of the dry ingredients. Stir the dry ingredients into the egg mixture and stir to combine. Chill the dough for 30 minutes. On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin. Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes. Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side. Remove to paper towels to drain. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm.
• Doughnut holes: Add dough to hot oil by the spoonful and fry until golden.
• Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter.
• Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts.
• Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly.

Steps:

• In a bowl combine yeast, warm water and sugar to dissolve. Add 1/4 cup all-purpose flour and 1/4 cup cake flour. Stir and set in a warm place 30 minutes to foam up.
• Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle. Mix on high-speed 30 seconds to combine. Add another 1/4 cup all-purpose flour and mix on high.
• Flour the bench heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down. In a bowl proof the dough another 30 minutes.
• Flour surface heavily and pat dough out to about 1/2-inch thick. Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
• Heat oil to 375 degrees F.
• Drop doughnut holes in. Flip once and cook no more than 30 seconds. Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

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.

Steps:

• Take the top off of a bottled coke and push it through the biscuit making a hole.
• Stretch the biscuit out as big as can without tearing.
• Mix the glaze together until it's really creamy.
• Fry the biscuit in hot oil (med-high heat) until golden brown and flip it over w/ a fork and fry the other side.
• Remove the doughnut and place it on a plate covered w/ a paper towel.
• Then while it's still hot dip the doughnut in the creamy glaze.
• The holes that you have roll them gently forming a ball and fry and dip them in the glaze.

Steps:

• In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
• Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
• Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
• In a liquid measuring cup, combine the egg, egg yolk, buttermilk, milk, vanilla, and melted butter.
• Turn the mixer to medium-low speed. Slowly pour in the wet ingredients, then mix for 4-6 minutes, until the dough is smooth and supple.
• Grease a large bowl and a spatula with nonstick spray. Use the spatula to scrape the dough into the greased bowl. Cover with plastic wrap and set somewhere warm to rise until doubled in size, about 2 hours.
• While the dough is rising, make the pastry cream: Add the milk to a medium saucepan and bring to a simmer over medium heat.
• Add the egg and egg yolks, sugar, cornstarch, and salt to a medium bowl. Whisk until smooth.
• Slowly add about ½ cup (120 ml) of the warm milk to the egg mixture, whisking constantly to increase the temperature gradually without cooking the eggs.
• Pour the egg mixture into the pot of milk and cook over medium heat, whisking constantly, until thickened, 2-3 minutes.
• Remove the pot from the heat and whisk in the butter, vanilla, and lemon juice.
• Strain the custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Let cool to room temperature for 30 minutes, then chill in the refrigerator until ready to use.
• Once the pastry cream has cooled, stir in the rainbow sprinkles. Transfer to a piping bag fitted with a small round metal tip.
• Line a baking sheet with parchment paper and grease with nonstick spray.
• Punch the dough down and turn out onto a lightly floured surface. Roll the dough out to ½-inch ( ¼ cm) thick. Using a 3-inch round cutter, punch out donuts without holes. Reroll the excess dough once to cut out more donuts. You should have 6-8 total.
• Transfer the donuts to the prepared baking sheet and cover with a kitchen towel. Set aside for 1-2 hours, until doubled in size.
• While donuts are rising, make the frosting: In a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla, salt, and pitaya powder. Whip on medium speed until soft peaks form, 5 minutes.
• Heat the oil in a large pot over medium-high heat until it reaches 350°F (180°C).
• Working in batches, fry the donuts in the hot oil until golden brown, 2-3 minutes per side. Transfer to a wire rack to cool.
• Pipe the pastry cream into the center of each donut.
• Dip each donut in the frosting, then cover liberally with rainbow sprinkles.
• Enjoy!

Steps:

• Heat one inch of shortening in large skillet.
• Cut biscuits into quarters and fry 1-2 minutes on each side or until golden brown.
• While biscuits are frying, combine cinnamon and sugar in shallow dish and mix well.
• Once biscuits are done cooking roll immediately in sugar/cinnamon mixture.
• Best served HOT! Enjoy!

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.

Steps:

• In a bowl beat egg,sugar,vanilla and shortening with the help of an electric beater.If u donot have an electric beater then u may use a whisk or spoon.
• Now in another bowl take flour and add baking powder,salt,Powder milk.Mix well with the help of ur hands.
• Add the egg mixture in flour.Knead with the help of ur hands.
• U will not be able to make a dough, so for kneading dough add a bit of warm water.Keep on adding warm water until u get a dough.The dough should not be very soft or very hard.
• Make 4-6 small balls out of this dough.
• Take a ball on ur palm, flatten it a bit , insert ur fingure in the middle and rotate it.Mke a hole in the middle not so big , not so small.
• Heat oil, and when oil is heated well then fry the Dough nuts (Not all at a time).Fry two or one dough nuts at one time.Be careful about the flame of ur stove it should not be so large.The flame should be medium while frying.
• When the Dough nuts will become brown in colour, Take in a serving dish and sprinkle some icing sugar on it.Donot spread so much icing sugar that they become white.Just sprinkle a pinch of icing sugar on each doughnut.
• ENJOY the quick and easy Doughnuts at evening or when u think of eating something really delicious.
• u may cut with doughnut cutter also.
• u may also add ur favourite toppings like chocolate.