Ice Cream Doughnut Holes Recipe 415 Recipes

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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DOUGHNUT HOLES

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.

DOUGHNUT HOLE ICE CREAM BITES

Steps:

• Place the sliced doughnut holes on a baking sheet. Pour the sprinkles onto a plate in an even layer.
• Using a small ice cream scoop or tablespoon measure, scoop out balls of ice cream about the size of the doughnut holes and sandwich them between two doughnut halves. Gently squeeze the bites together and then roll them on their sides in the sprinkles to cover the ice cream. As you go, set the finished bites on the baking sheet and place in the freezer to keep the ice cream from melting. Dip the ice cream scoop or tablespoon measure in warm water to make the scooping easier.
• Store the bites in the freezer until ready to serve.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

ICE CREAM DOUGHNUT HOLES RECIPE - (4.1/5)

Steps:

• Open the pack of biscuit dough and cut each biscuit into halves. Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough. Carefully wrap the edges of the dough over the ice cream, creating a very tight seal. Repeat with the remaining biscuit dough and freeze them for 1 hour. Heat oil over medium-high heat. Fry the frozen dough balls until golden brown. Drain them on a paper towel. Freeze for another 30 minutes. In a small bowl, combine powdered sugar and milk, stirring until smooth. Pour the glaze evenly over the doughnut holes. Serve immediately!

DOUGHNUT HOLES

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.

DOUGHNUTS

Steps:

• In small sauce pan heat the 1/4 cup shortening until melted. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for 4 hours or overnight.
• Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
• Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat until a deep frying thermometer set in the oil registers 375 degrees F. Line a baking sheet with paper towels.
• Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool. Repeat until all the donuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

FILL-YOUR-OWN DOUGHNUT 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.

FUNFETTI® DONUT HOLES

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.