Funfetti Donut Holes
Ingredients
2 cups confectioners' sugar 1/4 cup multicolored candy sprinkles 3 tablespoons whole milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 pinch salt Donut Holes: 2 cups all-purpose flour 2 tablespoons brown sugar, or more to taste 1 1/2 tablespoons baking powder 3/4 teaspoon kosher salt 1 cup milk 1 egg 1 teaspoon vanilla extract 1/4 cup unsalted butter, melted 1/4 cup multicolored candy sprinkles vegetable oil for frying
Directions
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.
Potato Donut Holes
Ingredients
4 potatoes, peeled 1/3 cup margarine, melted 2 cups white sugar 3 eggs 1 cup buttermilk 1 teaspoon vanilla extract 5 1/2 cups all-purpose flour 4 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 quart vegetable oil for frying
Directions
Wash and peal potatoes. If using large potatoes cut them in half. Place potatoes in a medium sauce pan covered with water. Cook over medium heat until tender, about 20 minutes. Drain, cool, and mash. In a large mixing bowl, combine 1 1/2 cup mashed potatoes with butter or margarine, eggs, buttermilk and vanilla; beat until smooth. In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to the potato mixture; stirring until well combined. Refrigerate batter for 1 hour. Fill a 2 to 4 quart sauce pan 1 to 2 inches deep with vegetable oil and heat to 350 degrees F (175 degrees C). Form the chilled batter in 1 tablespoon size balls. Use a spoon to carefully slide the potato balls into the hot oil. Let cook until brown, turn, and cook opposite side. Remove from oil, briefly drain on paper towels, and roll in powdered sugar. Serve hot.
Polish Doughnuts
Ingredients
1 (0.6 ounce) cake compressed fresh yeast 3 tablespoons warm water (110 degrees F/45 degrees C)1 teaspoon white sugar 3 cups milk 3/4 cup margarine 5 egg yolks 3/4 cup white sugar 8 cups all-purpose flour 8 cups shortening for frying 1/4 cup white sugar
Directions
Smash up yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy. Scald milk with margarine. Cool to lukewarm. Beat egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make hard doughnuts. Cover, and let rise until doubled. Shape dough into small balls. Let rise on floured waxed paper until doubled in a deep-fryer, heat shortening to 375 degrees F (190 degrees C). Fry until brown. Roll in sugar. Cool.
Apple Cider Doughnuts
Ingredients
2 cups white sugar, divided 1 tablespoon ground cinnamon 1 1/2 cups apple cider 3 3/4 cups all-purpose flour, divided 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 cup butter, melted 2 eggs, lightly beaten 1 egg yolk, lightly beaten 6 cups vegetable oil for frying
Directions
Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes. Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
County Fair Style Kool-Aid
Ingredients
2 quarts vegetable oil for frying 3 cups all-purpose flour 1 cup white sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID)1 cup milk 2 eggs 3 tablespoons melted butter 1 teaspoon vanilla extract 1 cup white sugar 1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor
Directions
Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl. Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter. Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels. Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.
Crispy Cornmeal Drop Doughnuts
Ingredients
peanut or corn oil for frying 3/4 cup self-rising flour 1/2 cup self-rising cornmeal mix 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 egg 1/2 cup buttermilk cinnamon (optional) sugar (optional)
Directions
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 over mix. 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!
Baked Cider Doughnuts
Ingredients
1 cup all-purpose flour 1 cup whole wheat flour 1/4 cup powdered milk 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 eggs, beaten 1 tablespoon honey 1 cup unsweetened apple juice concentrate, thawed 1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.
Sufganiot
Ingredients
2 1/2 teaspoons active dry yeast 1/4 cup white sugar 3/4 cup warm milk (110 degrees F/45 degrees C)2 1/2 cups all-purpose flour 2 egg yolks 1/4 teaspoon salt 1 teaspoon ground nutmeg 2 tablespoons butter, softened 1/2 cup drained cottage cheese 1 egg 2 tablespoons white sugar 1 teaspoon vanilla extract 4 cups vegetable oil for frying 1/2 cup confectioners' sugar
Directions
Dissolve the yeast and 2 tablespoons white sugar in the warm milk. Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners' sugar.
Bacon and Egg Doughnuts
Ingredients
1 cup cold water 2 tablespoons cold water 1/2 cup butter 2 tablespoons white sugar 1/4 teaspoon salt 1/8 teaspoon freshly grated nutmeg 1 cup all-purpose flour 1/2 teaspoon vanilla extract 4 large eggs12 strips bacon, sliced crosswise into 1/2-inch pieces vegetable oil for deep frying 1/4 cup maple syrup, for serving 1/4 teaspoon salt
Directions
Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes. Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour. Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).Remove dough from refrigerator and stir in bacon pieces. Drop dough by Scoopful (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper towered-lined plate to drain slightly. Serve hot, drizzled with maple syrup and topped with bacon pieces.
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