Sweet Corn Doughnut Holes Recipes

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HOMEMADE DONUT HOLES



Homemade Donut Holes image

The easiest way to satisfy your donut cravings, with no finicky yeast or rolling required. Just mix, fry, and eat!

Provided by The Chunky Chef

Categories     Breakfast

Time 30m

Number Of Ingredients 10

2 cups all-purpose flour (, (I always use unbleached))
1/4 cup granulated sugar (, use less for a less-sweet donut hole)
1 1/2 Tbsp baking powder
1/2 tsp kosher salt
1/4 tsp ground nutmeg (, optional)
1 large egg
1 cup milk (, I use whole)
1/2 - 1 tsp vanilla extract
1/4 cup melted butter
oil for frying, (canola, peanut, or vegetable are good choices)

Steps:

  • Line a large baking sheet with a few layers of paper towels then top with a wire cooling rack. Set aside.
  • Pour oil into heavy bottomed pan (dutch ovens or deep cast iron pans are fabulous for frying), until oil is about 2 inches deep. Heat over MED heat until oil comes up to 350 F degrees. Adjust heat level as needed to maintain the 350 degree temperature.
  • While oil is heating, whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.
  • Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batter.
  • Once oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil. Be careful when dropping the batter, do it from just above the oil so you minimize splashing! Hot oil is no joke and it hurts like crazy if you get burnt!
  • Add about 8 donut holes to the oil in one batch, and fry about 2 minutes per side. Remove fried donuts to prepared cooling rack/baking sheet.

Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 220 mg, Sugar 7 g, ServingSize 1 serving

FUNFETTI® DONUT HOLES



Funfetti® Donut Holes image

A favorite, classic cake flavor turned into a donut. Serve while warm.

Provided by Ashley Baron Rodriguez

Categories     Bread     Quick Bread Recipes

Time 27m

Yield 36

Number Of Ingredients 16

2 cups confectioners' sugar
¼ cup multicolored candy sprinkles
3 tablespoons whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pinch salt
2 cups all-purpose flour
2 tablespoons brown sugar, or more to taste
1 ½ tablespoons baking powder
¾ teaspoon kosher salt
1 cup milk
1 egg
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
¼ cup multicolored candy sprinkles
vegetable oil for frying

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.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 15.2 g, Cholesterol 9.1 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 111 mg, Sugar 9.6 g

CRISPY CORNMEAL DROP DOUGHNUTS



Crispy Cornmeal Drop Doughnuts image

These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.

Provided by SeedyMe NC

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 24

Number Of Ingredients 10

peanut or corn oil for frying
¾ cup self-rising flour
½ cup self-rising cornmeal mix
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 egg
½ cup buttermilk
1 tablespoon cinnamon
½ cup sugar

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
  • Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!

Nutrition Facts : Calories 718.6 calories, Carbohydrate 11.8 g, Cholesterol 8.6 mg, Fat 75.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 12.8 g, Sodium 98.1 mg, Sugar 6.5 g

CHOCOLATE-CARAMEL DOUGHNUT HOLES



Chocolate-Caramel Doughnut Holes image

These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 28 to 30

Number Of Ingredients 11

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

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.

Nutrition Facts : Calories 162 g, Fat 6 g, Fiber 1 g, Protein 3 g

SWEET CORN DOUGHNUT HOLES



Sweet Corn Doughnut Holes image

Good, in-season summer corn is so incredibly sweet, I love to come up with creative ways to highlight it as a dessert. These easy doughnuts (read: no yeast required) come together quickly and are such a delicious bite of summer. Toss them in confectioners' sugar or cinnamon sugar for a classic finish, or dunk them in whipped cream or a sauce made from fresh summer berries-blueberries make a particularly perfect pairing!

Provided by Erin Jeanne McDowell

Categories     dessert

Time 30m

Yield 35 doughnut holes

Number Of Ingredients 14

Vegetable oil, peanut oil or canola oil, for frying
2 1/4 cups all-purpose flour
1/3 cup cornmeal
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
2 large eggs
2 tablespoons honey
1 teaspoon pure vanilla extract
2/3 cup sweet corn kernels, optional
Confectioners' sugar, for finishing

Steps:

  • Heat 3 to 4 inches of oil in a medium pot until the oil registers 350 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels.
  • Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg together in a medium bowl. Add the buttermilk, butter, eggs, honey and vanilla and mix first with a whisk, then with a silicone spatula as the mixture combines and becomes thicker. Fold in the corn kernels if using.
  • Place a generous amount of confectioners' sugar in a shallow bowl. Working in batches, drop 1 heaping tablespoon of batter into the hot oil (a small cookie scoop makes a rounder doughnut, but you can also use 2 spoons to drop in the batter). Drop in 3 to 5 doughnuts at a time, depending on the exact size of your pot. Fry until they are deeply golden brown, 3 to 4 minutes.
  • Remove the doughnuts from the oil using a slotted spoon and drain on the paper towels. While they're still hot, toss them in the confectioners' sugar to coat and transfer to a serving bowl or platter. Repeat with the remaining batter-frying, draining and dredging in confectioners' sugar-until you've fried all of the dough. Serve immediately.

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