Best 4 Old Fashioned Doughnuts Holes Recipes

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Step back in time and indulge in the nostalgic flavors of old-fashioned doughnut holes! These bite-sized treats have been a beloved part of American cuisine for generations, capturing hearts with their fluffy interiors and crispy exteriors. As you embark on your journey to find the best old-fashioned doughnut hole recipe, be prepared to embark on a culinary adventure that will satisfy your taste buds and transport you to a simpler time.

Here are our top 4 tried and tested recipes!

OLD-FASHIONED DOUGHNUTS



Old-Fashioned Doughnuts image

These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.

Provided by Taste of Home

Time 50m

Yield About 1-1/2 dozen doughnuts plus doughnut holes.

Number Of Ingredients 11

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

Nutrition Facts :

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)



Old-Fashioned Cake Doughnuts (Donuts) image

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.

Provided by Vseward Chef-V

Categories     Breakfast

Time 20m

Yield 14 doughnuts

Number Of Ingredients 10

1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 eggs
1/4 cup unsalted butter, melted
1 cup milk
4 cups flour (plus a little more if dough is sticky)
oil (for frying)
cinnamon sugar

Steps:

  • In a large bowl mix the sugar, baking powder, salt and nutmeg.
  • Add eggs, milk and melted butter. Beat well.
  • Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
  • Cover with plastic wrap and chill for *at* *least* one hour.
  • Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
  • Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
  • Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
  • Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
  • Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

EASY "DROP" DOUGHNUTS



Easy

My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX

Provided by Mamas Kitchen Hope

Categories     Breads

Time 30m

Yield 1 batch

Number Of Ingredients 10

2 cups all-purpose flour, sifted
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon vanilla
oil (for frying)

Steps:

  • Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
  • Add oil, milk, egg and vanilla and mix well.
  • Heat oil to (?) degrees. Drop by spoon into hot oil.
  • Fry until light brown on both sides turning once.
  • Drain well on paper towels or brown paper bag.
  • Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.

OLD-FASHIONED DOUGHNUTS WITH FROSTING



Old-Fashioned Doughnuts with Frosting image

These finger-licking good delicacies are so light and luscious, my family has always called them "angel food doughnuts." They're lovely at Christmas with a dusting of confectioners' sugar. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 50m

Yield About 1-1/2 dozen doughnuts plus doughnut holes.

Number Of Ingredients 17

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
FROSTING:
2 cups confectioners' sugar
1 pinch salt
3 to 4 tablespoons boiling water
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa

Steps:

  • In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.

Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 147mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

Additional Doughnut and Doughnut Hole-Related Revelations

• When making a big amount of doughnuts, keep the frying oil at 375 degrees Fahrenheit and fry them in batches so the temperature doesn't drop too low. • To save time, cut out the doughnut middles with a round cutter, rather than hand-shaping them. Your doughnut middles may be used to create doughnut crumbs or bread pudding. • After frying, drop the doughnuts and doughnut pieces in a cinnamon sugar mixture to provide a traditional taste boost. • For added taste, fill your doughnuts with jelly, cream, or fruit before frying them. • Additionally, you may top your doughnuts with a variety of glazes, such as powdered sugar, chocolate, or maple.

Doughnut-Themed Endnotes

In conclusion, my great-grandmother's old-fashioned doughnut recipe is a staple in my family and is perfect for any special occasion. With simple ingredients and an easy-to-understand process, I hope you will enjoy my great-grandmother's recipe for traditional doughnuts and doughnut pieces. From my family to your wonderful family, remember to cherish these unique and delectable moments together, and let this recipe be a part of your doughnut-making history and create some delightful recollections.

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