donut holes

Homemade Jelly Filled Donut Holes are easier to make than you think. Better than Dunkin&#x27; Munchkins, these cute donut bites are rolled in a sugar topping and bursting with sweetness!

Jelly Filled Donut Holes

Tablespoons unsalted butter, melted

sugar

strawberry jelly (or any flavor)

Tablespoons unsalted butter, softened

milk

all-purpose flour

baking powder

salt

cinnamon

Beat sugar with butter until well blended. Add...

Beat sugar with butter until well blended. Add egg. Add milk, flour, baking powder, salt and cinnamon. Beat until combined (about 1-2 minutes).

Spray mini muffin pan with non-stick baking spray....

Spray mini muffin pan with non-stick baking spray. Drop dough by tablespoon into each muffin cup. Bake in a 350 degree oven for about 13-15 minutes.

Remove from oven. Cool 5 minutes. Tip each...

Remove from oven. Cool 5 minutes. Tip each donut hole on it's side.

Fill pastry bag with jelly. Press tip into...

Fill pastry bag with jelly. Press tip into side of donut, apply enough pressure and fill donut hole until you see it expand. Remove tip and repeat for remaining donuts. Allow to cool completely.

Once cooled, dip each donut hole into melted...

Once cooled, dip each donut hole into melted butter. Put sugar in a bowl, and roll each donut hole gently in the sugar until it's coated completely. Store in airtight container and enjoy within 3 days.

Easy no-yeast donut holes filled with a sweet cream cheese frosting and rolled in cinnamon-sugar.

Inside Out Cinnamon Roll Donut Holes

No Yeast Fried Donut Holes (click for recipe)

oz cream cheese (softened)

butter

½ Tbsp brown sugar (tightly packed)

vanilla extract

Vegetable oil

Prepare your filling first.

Cream together cream cheese and butter.

Gradually add powdered sugar, until combined.

Stir in brown sugar and vanilla extract.

Scrape down sides and bottom of bowl and stir again, to ensure everything is well-combined.

Scrape the frosting/filling into a Ziploc bag and snip off a corner.

Line a cookie sheet with wax paper, and pipe 1 ½ - 2 tsp-sized mounds of frosting (the recipe should make 26 donuts with filling, but if you have extra frosting just keep piping it in case you are able to get more donuts out of the dough).

Place in freezer while you prepare your dough.

Follow directions in Fried Donut Holes Recipe to step 4 (forming dough into cohesive ball).

Transfer dough to a well-floured surface. If the dough is sticky, work in flour until it is manageable.

Tear off 1 Tbsp-sized pieces of dough and roll into a ball. Remove one cream cheese frosting mound from the freezer and press in to the center of the dough ball. Be sure to seal the frosting in well -- rolling the ball in the palms of your hands until no seams exist-- otherwise the frosting may leak out while the donut holes are frying.

Repeat until all dough is used, filled with frosting, and rolled seamlessly.

Fill a medium-sized saucepan 2-inches deep with your oil and set over medium-high heat.

Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature, and heat oil to 350F (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).

While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.

Prepare two plates for your fried donut holes by lining them generously with paper towels.

Once oil has reached 350F, very carefully fry your donut holes, about 3-4 at a time, carefully transferring them to the oil with a slotted spoon (don't drop them in or the oil may splash, lower them into the oil instead).

Fry donut holes for 2-3 minutes*, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.

Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.

Enjoy!

Warm, sugary sweet, and fried to golden brown perfection. These Chinese Donuts are just like the ones you&#x27;ll find at the Asian Buffet!

Buffet-Style Chinese Donuts

buttermilk biscuits

In a large heavy bottomed pot, heat a...

In a large heavy bottomed pot, heat a few inches of oil to 350 degrees.

Remove the biscuits from the package and slice...

Remove the biscuits from the package and slice each one in fourths. Roll them into ball shapes then drop them in the hot oil. You should be able to put 5-7 of them in the pot at one time. Fry until golden on one side then flip and fry until golden on the opposite side.

Remove the donuts to a paper towel lined...

Remove the donuts to a paper towel lined plate. Place the sugar in a bowl and then roll the warm donuts in the sugar.

Repeat with remaining dough and eat em while...

Repeat with remaining dough and eat em while they're warm!

Here's what you need: flour, sugar, baking powder, pumpkin pie spice, salt, pumpkin puree, egg, melted butter, oil, sugar, pumpkin pie spice

Pumpkin Spice Donut Holes Recipe by Tasty

flour

pumpkin pie spice

pumpkin puree

oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.

In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.

In a separate bowl, mix together pumpkin puree, egg, and butter.

Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.

Heat oil in a frying pan to 325˚F (160˚C).

While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).

Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).

Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.

https://vid.tasty.co/output/12405/mp4_640x640/1476833006

Donut holes stuffed with cookie dough batter that is loaded with Ghirardelli Baking Chips and drizzled with a smooth, rich Ghiradelli chocolate sauce.

Cookie Dough Stuffed Donut Holes

¼ cups (175 grams) all-purpose flour, heat treated

½ cup (113 grams) unsalted butter,

½ cup (95 grams) granulated sugar

light brown sugar, packed

¼ teaspoon salt

tablespoons (45 milliliters) milk

tablespoon (15 milliliters) vanilla extract

1/2 C Ghirardelli 60% Cocoa Baking Chips – split

Bottle Vegetable oil (48 ounces)

Sleeve Homestyle Biscuits (48 ounces)

Ghirardelli 60% Cocoa Baking Chips

Heavy whipping cream

Preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow it to cool completely. Sift the flour through a fine mesh sieve.

Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated sugar and brown sugar and beat until creamy.

Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Beat together until the dough starts to form. Add additional milk as needed until the dough reaches your desired consistency.

In a food processor, take ¼ C baking chips and blend to break into tiny pieces. Add both chocolate baking chips and shredded baking chips and mix until incorporated into the dough

Roll the cookie dough balls, about 1 tablespoon for each. A small cookie scoop helps with that. Set aside.

In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the right side of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.

Take one of the biscuits and roll out very thin, to about the thickness of a nickel. Cut out circles about 2-2.5” in diameter. Wrap biscuit dough around a ball of cookie dough. Make sure to pinch the edges tightly and roll the biscuit dough in your hands to smooth.

Once oil is heated, slowly drop dough into oil. Bake for about 20-30 seconds a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil.

Prepare the chocolate sauce. In a microwave proof bowl, combine 1 cup of chocolate baking chips and 4 tablespoons of heavy whipping cream. Microwave on high for 60 seconds. Remove from microwave and whisk until smooth.

When finished deep-frying, leave your candy thermometer in the oil until it is completely cooled.

These Blueberry Jelly Donut Holes are a fun and easy recipe to make at home.  The hidden jelly center and cinnamon sugar coating will make them disappear in a hurry.

Blueberry Jelly Donut Holes

baking soda

sour cream

blueberry preserves

butter,

Cinnamon Sugar

Preheat the oven to 400°F. Spray 2 –...

Preheat the oven to 400°F. Spray 2 – 12 count mini muffin tins with nonstick spray.

Stir together the flour, 1/2 cup sugar, baking...

Stir together the flour, 1/2 cup sugar, baking powder, baking soda, and salt.

Create a well in the center and add...

Create a well in the center and add the egg, oil, sour cream, and vanilla. Mix together gently.

Spoon one teaspoon batter into the bottom of...

Spoon one teaspoon batter into the bottom of the prepared muffin tins.

Place a small spoonful of the blueberry preserves...

Place a small spoonful of the blueberry preserves in the center of the batter.

Use the remaining batter to cover the preserves.Bake...

Use the remaining batter to cover the preserves.Bake for 10 minutes.

Let cool in the pans for 2 minutes...

Let cool in the pans for 2 minutes before gently removing them and placing them on a wire rack to cool completely.

Dip the donut holes in the melted butter...

Dip the donut holes in the melted butter and roll in cinnamon sugar. Let set.

These Chocolate Banana Powdered Sugar Donut Holes are an easy and delicious breakfast treat that can be ready in 30 minutes. The powdered sugar coating and soft chocolate center will have you reaching for a few more in a hurry.

Chocolate Banana Powdered Sugar Donut Holes

solid coconut oil, melted

brown sugar

banana

cocoa powder

coconut milk

chocolate chips

Preheat the oven to 350 degrees. Spray a...

Preheat the oven to 350 degrees. Spray a large mini muffin tin with nonstick baking spray.

Mix together the coconut oil and sugar. Add...

Mix together the coconut oil and sugar. Add the egg, vanilla, and banana and mix again.

Stir together the flour, cocoa powder, baking powder,...

Stir together the flour, cocoa powder, baking powder, salt, and cinnamon.  Alternately add the dry ingredients with the milk until everything is mixed in.

Add the mini chocolate chips and stir gently.

Spoon the batter evenly into the muffin tin....

Spoon the batter evenly into the muffin tin.  Bake for 11-12 minutes.

Remove the pan from the oven and let...

Remove the pan from the oven and let cool for 2 minutes. Use a butter knife to gently loosen and lift the donut holes out of the pan. Place on a wire rack.

Immediately roll each donut hole in powdered sugar...

Immediately roll each donut hole in powdered sugar and place it back on the wire rack.  Once the donuts are completely cooled, roll them in powdered sugar again.

Italian Castagnole  are a delicious sweet treat, soft on the inside and crunchy on the outside. The most popular pastry during Carnival time.

Italian Castagnole

flour ((200 grams))

sugar ((55 grams))

eggs

orange

vanilla

butter (softened) ((42 grams))

Gran Marnier

vegetable oil

In a large bowl whisk together the flour, baking powder and salt.  Make a well in the middle and add the sugar, eggs, zest, vanilla, softened butter,  salt and liqueur (or Orange Juice). 

Mix together with a fork until almost combined then move to a lightly floured flat surface and knead into a smooth soft dough. Wrap in plastic and let rest 30 minutes at room temperature.  

Cut a piece of dough at a time, and roll the dough to form a 1 inch (2 cm) thick rope. Cut the rope in pieces the size of walnuts and roll between your hands to form balls.

Meanwhile, start heating the oil (in a large fryer or deep pot halfway full), make sure the temperature remains between 335 - 345F (170-175C), (too high and they cook on the outside but not in the middle / too low and they remain soggy). Once oil is at the correct temperature, fry a few Castagnole at a time, until they are golden brown and nicely puffed. Approximately 2-3 minutes, but turn often so they brown on all sides. Drain on paper towels, when cool enough to touch, but still quite warm, roll in granulated or turbinado sugar. Serve immediately. Enjoy.

Bongiorno Y'all   my Mom made something like these using pizza dough which was left over from da pizza just served and what She called pizza fretta dusted with sugar was dessert    sausage shape fried in olive oil  puffed up  Pilled high like a Pyramid oh so Good.

Thank you so much for this recipe. Castagnole has been in my family for generations, but my grandma would twist them into long pieces, and instead of sugar, poured HONEY over the serving platter and the castagnole. I’m going to try the recipe and bake them because I’m too scared to deep fry so far😆 Thank you!

My Grandmother came from the Calabria region of Italy.  We had a large family; and every Christmas the family would gather together and make "cipole"  I probably haven't spelled it correctly, but it was not zeppole.  It is a potato based dough, shaped into donuts and deep fried.  They were not dipped in sugar.  We used to wait , impatiently, for them to come out of the hot oil and argue who would get the first one.  Day two, they were still edible, but getting chewy, day three we dipped them in our sweet tea to soften them!!!  Thank you for your Italizn memories, they bring back some great memories.

Thank you so very much for this recipe. My Mother made them all the time, and they were one of my favourite's. I have asked many people if they had a recipe, but they didn't know what I was talking about, lol. You've just taken me right back to my childhood. In our dialect, we called them "Ciacamarino" (not sure of the spelling).

We just made these. Yum! Like a soft fried sugar cookie. We made a little raspberry sauce to dip them in too. Thank you!

Top 8 donut holes recipes from across the web

The most viewed donut holes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jelly Filled Donut Holes

Inside Out Cinnamon Roll Donut Hole...

Buffet-Style Chinese Donuts

Pumpkin Spice Donut Holes Recipe by...

Cookie Dough Stuffed Donut Holes

Blueberry Jelly Donut Holes

Chocolate Banana Powdered Sugar Don...

Italian Castagnole

Top 8 donut holes recipes from across the web

The most viewed donut holes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jelly Filled Donut Holes

Inside Out Cinnamon Roll Donut Hole...

Buffet-Style Chinese Donuts

Pumpkin Spice Donut Holes Recipe by...

Cookie Dough Stuffed Donut Holes

Blueberry Jelly Donut Holes

Chocolate Banana Powdered Sugar Don...

Italian Castagnole

The most viewed donut holes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine