Easy Homemade Glazed Doughnut Holes Recipes

HOMEMADE GLAZED CHOCOLATE DOUGHNUT HOLES

Steps:

• In a medium bowl, sift together the confectioners sugar and cocoa powder. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
• In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a separate small bowl, whisk together the eggs, sugar, buttermilk and melted butter. Stir the wet ingredients into the dry ingredients until combined. (The dough will be very wet.) Cover the bowl with plastic wrap and refrigerate it for 2 to 3 hours until chilled.
• When you are ready to make the doughnuts, attach a deep-fry thermometer to the side of a large heavy-bottomed pot. Add 3 to 4 inches of oil, ensuring there are at least 2 inches from the top of the oil to the top of the pot. Begin heating the oil over medium-high heat. (The oil is ready for frying when it reaches 375ºF.)
• Scrape the dough onto a well-floured work surface. Flour your hands then pat the dough out until it is about 1/2-inch thick all around. (The dough will be very sticky and wet. Do not hesitate to add more flour as needed to prevent the dough from sticking.)
• Flour the cookie cutter, lightly flour a small baking sheet and line a separate baking sheet with paper towels. Using the cookie cutter, cut out circles from the dough and transfer them to the floured baking sheet, re-flouring the cookie cutter after each cut. Gather the scraps, pat them down and cut out as many additional circles as you can. Once the oil reaches 375ºF, carefully add the doughnut holes in batches of 3 or 4, cooking them for 1 to 2 minutes per side and flipping them as needed. (See Kelly's Notes.)
• Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. Allow the doughnut holes to cool completely then dip them into the prepared glaze, shake off any excess and decorate them with sprinkles (optional). Place the doughnut holes on a cooling rack to allow the glaze to set slightly. Serve the doughnut holes immediately or store them in an air-tight container.
• For chocolate doughnut holes with vanilla glaze, use the vanilla glaze recipe from my Easy Homemade Glazed Doughnut Holes.
• This is a very wet dough. The less you handle it, the better. It's also very important that it's properly chilled and that you use enough flour when patting out the dough and cutting it into circles.
• The dark color of these doughnut holes makes it harder to decide when they're fully cooked. Test the exact cooking time by adding one doughnut hole to the hot oil and then testing the doneness at different intervals using a toothpick. Insert the toothpick into the doughnut and then remove it. If it comes out clean, the doughnut hole is fully cooked and you'll know the exact time to cook the doughnut holes.
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GLAZED DOUGHNUT HOLES

Steps:

• Whisk together sugar and enough juice concentrate to achieve a thick glaze. Dip doughnut holes in glaze; transfer to waxed paper., Variation: For lemon glaze, whisk together sugar and lemon juice until smooth. Dip doughnut holes and transfer to waxed paper.

EASY HOMEMADE GLAZED DOUGHNUT HOLES

Steps:

• Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
• Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
• In a small bowl, whisk together the milk and the egg.
• In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
• Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
• Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
• The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
• The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
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EASY HOMEMADE GLAZED DOUGHNUTS

Steps:

• 1. In a small bowl, combine the confectioners' sugar and water; mix well to make glaze, and set aside.
• 2. In a soup pot, heat 1 inch of oil over high heat until hot but not smoking.
• 3. Separate the biscuits and lay flat on a cutting board. Using an apple corer or a sharp knife, cut out a small circle in the center of each biscuit, forming doughnut shapes. Cook in batches in the hot oil for about 1 minute per side, or until golden. Drain on a paper towel-lined baking sheet.
• 4. While still hot, dip doughnuts in glaze, turning to coat completely. Place on a wire rack that has been placed over a baking sheet to allow excess glaze to drip off. Serve warm.
• 5. For chocolate-glazed doughnuts, add 1 tablespoon unsweetened cocoa to the glaze. Don't forget to cook the doughnut "holes," too!

SUPER EASY DOUGHNUTS

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.