Caramel Dipped Donut Holes Recipes

CARAMEL-DIPPED DONUT HOLES

Steps:

• Cover baking sheet with parchment; spray with cooking spray. Combine nuts and crushed apple chips in small bowl; set aside.
• Microwave caramels and apple juice concentrate in small microwaveable bowl on HIGH 1 min. to 1 min.15 sec. or until caramels are completely melted and sauce is well blended when stirred.
• Dip 1 end of 1 lollipop stick into caramel sauce; then insert dipped end into 1 donut hole. Repeat with additional lollipop sticks and remaining donut holes.
• Spoon caramel sauce over donut holes, 1 at a time, turning to evenly coat all sides of donut hole with caramel sauce. Gently shake off any excess caramel sauce, then dip bottom of donut hole into nut mixture. Place on prepared baking sheet.
• Refrigerate 30 min. or until caramel sauce is firm.

VEGAN BAKED SAMOA DONUT HOLES

Steps:

• Toast the coconut, either in a toaster oven set on toast, for about 5-10 minutes until it gets golden brown, or in an oven set to 400 degrees for 5-10 minutes until they brown, Set aside. Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Mix together the flax and water to make 2 flax eggs. Let thicken for a minute. Add flax eggs, almond milk, vanilla and melted coconut oil to the dry ingredients. Stir everything until fully combined. Using a prepared mini muffin pan, fill about 1/2 way. Bake at 350 degrees for 10 minutes. While the donut holes bake, make the caramel, add all the ingredients to a sauce pan, bring to a boil, reduce to a simmer, and let simmer for 3-5 minutes. Take off the heat. It will thicken as it cools. Once the donut holes are done, let cool. As they cool, melt the chocolate in the microwave in 30 second intervals, stirring after each interval. Once the donuts are cool, dip one side in chocolate, let firm up a bit, dip the other side in caramel, and top with toasted coconut. Drizzle more chocolate on top if you want. Let firm up,enjoy!

CARAMEL GLAZED KETO DONUT HOLES

Steps:

• Preheat oven to 375°F and line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.
• Combine water and butter in a medium saucepan and bring to boil. Remove from heat and let it rest for 3 minutes.
• Add the dry ingredients (almond flour, coconut flour, monkfruit, and baking powder to a medium bowl and whisk until well combined.
• Add water/butter and egg to dry ingredients and stir until combined. The batter will start to form a dough that's soft, but firm.
• Wet your hands with water or oil and make small balls of dough, about 2 inches in diameter.
• Place donut holes on your prepared baking sheet and bake for 15 minutes or until they just start to turn golden on the outside.
• Remove from the oven allow to cool while you prepare the caramel topping.
• Whisk together monkfruit and cinnamon, set aside.
• In another bowl, whisk together the almond butter and softened butter until smooth and completely homogeneous. Add contents of dry mix bowl, stir until well combined.
• Roll donut holes in the caramel dip, covering the entire surface. Allow to dry.

CARAMEL SPIKED CHOCOLATE DONUT HOLES

Steps:

• Preheat the oven to 350 degrees. Lightly grease a mini muffin pan (or line it with baking paper) and set aside.
• Start off in a bowl add all the dry ingredients and mix well. In a larger bowl add all the wet ingredients and mix well.
• Finally, pour the dry ingredients over the wet ingredients and mix them well. Spoon the batter into the mini muffin pan and bake for 10-12 minutes at most.
• Most of all, the donuts are ready when they feel springy to the touch, or if you use a toothpick inserted in the centre--it should come out clean.
• In the meantime make the glaze by mixing ingredients together in a bowl.
• Consequently you can adjust the thickness of your glaze by adding more confectioner sugar for a thicker glaze, or more creamer for a runnier glaze.
• Once the donuts are cool enough to handle, remove them from the muffin pan and dip them one at a time (either dip only the top of the donut or the entire donut) into the glaze and set them to dry on a parchment paper.
• Serve right away with a cup of coffee, or store them in an airtight container for up to 4 days. Enjoy! :)

SALTED CARAMEL GLAZED DOUGHNUT HOLES

Steps:

• While you begin to put together the batter for the doughnut holes, pour the vegetable oil in the deep fryer and begin to heat it according to manufacturer's instructions. It won't take you long to prepare the batter.
• In a large mixing bowl, combine all the ingredients for the doughnut holes (flour, sugar, baking powder, nutmeg, vanilla extract, salt, egg, milk and melted butter). Blend with a handheld mixer or wooden spoon until all the ingredients until well mixed.
• Your oil should be ready now. When the oil is ready place teaspoon sized scoops of the doughnut hole batter into the hot oil and fry for about 2 minutes on both sides or until golden brown on both sides. Remove from oil when finished and place on paper towels to absorb all the excess oil. Repeat this process until all the batter is gone.
• Note about the salted caramel: You can buy salted caramel sauce already made, or you can make your own sauce, or you can buy regular caramel sauce and add 2 teaspoons of sea salt to the 3/4 cup of caramel that is required for this glaze. You can add more salt if that isn't enough balance of salt and sweet for you.
• Preparing the glaze: In a small bowl, add the powdered sugar, salted caramel sauce, and milk and stir until smooth. As your doughnut holes cool off, place them in the glaze and then on a cooling rack. I dipped my doughnut holes in the glaze twice. If you have enough feel free to do the same thing. Repeat this process until the holes are completely covered.

DONUT HOLES WITH A TRIO OF DIPPING SAUCES #BRUNCHWEEK

Steps:

• In the bowl of a stand mixer, stir together the milk and the yeast. Let sit for 5 to 10 minutes, until foamy bubbles appear.
• Add the flour, 1/3 cup of the sugar, the salt, and the eggs. Using the dough hook, stir on low speed for about a minute, or until the forms a cohesive ball. Continue to stir on low speed for another 2 to 3 minutes to develop the gluten (the structure that prevents the cooked dough from collapsing).
• Add the butter, a piece or two at a time, letting the butter incorporate into the dough before adding more, as the mixer continues on low speed for another 5 or 6 minutes.
• Lay a sheet of plastic wrap on a clean surface, and scrape the dough onto the plastic. Form in a disc, then wrap tightly in plastic. Refrigerate overnight.
• Let the dough sit at room temperature for about 20 minutes. Lightly flour a clean work surface, then roll the dough into a rectangle about 1/2-inch thick.
• Use a floured round cutter, 1 1/2 inches in diameter, to cut as many circles as close together as possible. Place the cut circles on a parchment-lined baking sheet. Cover with plastic wrap, and let sit in a warm place for 2 to 3 hours, until doubled in size and puffy.
• Fill a Dutch oven with 2 to 3 inches of oil. Set of medium-high heat and warm to 350 degrees F. Place the remaining cup of sugar in a shallow dish or bowl.
• Carefully drop the dough balls, 2 to 3 at a time, into the hot oil, and cook until lightly browned all over, flipping halfway through cooking. Use a slotted spoon to remove the donuts from the oil and place on a mesh cooling rack. Continue with the remaining dough balls.
• Once the donut holes are cool enough to touch (but still warm), roll them in the sugar, and replace on the mesh rack to cool completely.
• Make the caramel sauce: melt the butter in a heavy saucepan over medium heat. Add in the brown sugar and cook, stirring constantly, until the sugar melts. Add in the heavy cream, and cook, stirring constantly, for about 2 minutes, until the sauce is thick and bubbly. Remove the caramel from the heat and stir in the vanilla and the salt. Pour into a 6-ounce ramekin and allow to cool until just warm to the touch.
• Make the chocolate sauce: place all of the ingredients in a heavy saucepan over low heat. Stir continuously until the chocolate has melted and the sauce is uniform in consistency and glossy. Pour into a 6-ounce ramekin.
• Make the blackberry sauce: warm the jam in the microwave for about 30 seconds on high power, or just until melted. Stir in the water. Pour into a 6-ounce ramekin.
• Serve the donut holes on a plate, with the three sauce ramekins for dipping.

CHOCOLATE-CARAMEL DOUGHNUT HOLES

Steps:

• Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
• On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
• Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
• Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.

CINNAMON SUGAR DONUT HOLES WITH APPLE CIDER CARAMEL

Steps:

• Make the apple cider caramel. Bring 1 cup apple cider to a boil over medium-high heat. Reduce heat to medium and continue to simmer until the cider has reduced to 2 tbsp.
• Combine reduced apple cider with ½ cup heavy cream, ½ cup sugar, ¼ cup corn syrup, and 2 tbsp butter in a medium saucepot. Bring to a boil over high heat, then reduce to medium and continue to cook until a candy thermometer reads 230 degrees F. Remove from heat and stir in ½ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp allspice, and ⅛ tsp ground ginger. Let cool.
• Preheat frying oil to 350 degrees F.
• Make the batter for the donut holes. Combine 1 ½ cups flour with ¼ cup sugar, 2 tsp baking powder, ½ tsp salt, 1 tsp dry milk powder, 1 tsp cinnamon, and ¼ tsp nutmeg. Beat 1 egg with ½ cup milk and add to the dry mixture along with 2 tbsp melted butter. The batter will be thick.
• Combine 3 tbsp sugar with 1 tbsp cinnamon.
• Scoop about 1-2 tbsp of the batter into the hot oil and fry until golden brown on all sides. Remove the donuts with a slotted spoon and drain the excess oil on a paper towel. Toss the donuts in the cinnamon sugar and repeat with the remaining batter.
• Serve the donuts warm with apple cider caramel.

CHURRO DONUT HOLES

Steps:

• 1. Preheat deep fryer or deep-dish frypan with 2" oil, to approximately 350 degrees. Be careful! 2. In a brown paper bag, place the cinnamon and sugar, close the top and shake to mix. Set aside. 3. Open can of flaky rolls, separate rolls and cut into quarters. 4. Roll each quarter piece into a ball 5. CAREFULLY, drop each piece of dough into the oil. Fry until golden on one side, and then turn over and fry on the other side 6. Lift them out of the oil with a slotted spoon and place them in a bowl lined with a paper towel 7. Let cool a little, and take each dough ball and place into the paper bag. Give it a good shake to coat in the sugar/cinnamon mix. 8. Serve with caramel dipping sauce or a blueberry fruit dipping sauce

CHURRO DONUT HOLES WITH CARAMEL SAUCE

Steps:

• For the donut holes:
• Cut rolls into four equal pieces.
• Combine both sugars and cinnamon in a bowl and mix well.
• Shape dough pieces into balls and roll dough in the cinnamon sugar mixture until coated completely.
• Heat oil to medium or medium low in a small saucepan.
• Fry the dough balls, about six at a time, for about 3 minutes.
• Remove from oil and coat with cinnamon sugar again.
• For the caramel sauce:
• Bring brown sugar, butter, and milk to a gentle boil.
• Cook until thickened, 1 to 2 minutes.
• Remove from heat and add vanilla extract.
• Serve immediately or store and refrigerate.
• Note:
• These donuts are great with the caramel as a dip, but if you are looking to make them even more special, you can also fill them with the caramel sauce instead to make stuffed donut holes. Simply cut the rolls in half instead of fourths and follow all the same directions. Then, while the caramel sauce is warm, add it to a pastry bag fitted with a small tip, or to a zippered sandwich bag with the corner cut off. If using an icing tip, poke a hole in the side of each donut hole with the tip and squeeze caramel into the center of the donut hole. If using a sandwich bag, poke a hole in the donut with a toothpick and then squeeze the caramel into the hole.

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.