My Top 6 Doughnuts & Doughnut hole recipes

 

 

 

 Are you feeling that mid-week slump? Well,

I have six  of my top Doughnuts & Doughnut hole

recipe to get you over hump-day drag. Easy,and

fun to make. 

 

 

 

Designfloat iconMy top six doughnuts and doughnut hole Designfloat icon

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 
  • 1 cup  Unbleached Pastry flour or Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk  
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
 
Oreo frosting
 
1 container of vanilla frosting
12 crushed Oreo cookies

 

 

1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water  until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works . Fill each doughnut form half full. You can also pipe it into pan.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
7.Spoon frosting in microwaveable  bowl and heat for 8-10 seconds and take out and set aside.
8. Crush oreos so that until you see chunks. You don’t want fine crumbs, you want chunks.
 9.Spoon frosting on top of each doughnut, then lightly pack Oreo chunks over each doughnut. Serve when ready.

 

 

 

 

Baked Chocolate donut holes with sprinkles

 

 

baked doughnuts holes

baked doughnuts holes

 

 

 

Baked chocolate donut holes

Ingredients
1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
Sprinkles
 
 
 
 
 
Glaze
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract
 
 
 
 
 
 
 
 
Directions 
 
 
1 preheat oven at 325. Spray cookie sheet with cooking spray.
 
2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.
 
3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .
 
4.With hands roll into small balls and place on cookie sheet.
 
5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.
 
6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.

 

 

 Mini Strawberries & Cream Donuts 

 

 

 

Mini strawberries and cream donuts

Mini strawberries and cream donuts

 

 

 

Mini strawberries and cream donuts

Ingredients
 
1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles
 
 
 
 
 
 
 
 
Directions 
 
1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl.
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.
 
 
 
 
 

Cake mix glazed lemon donuts 

 

Cake mix lemon glazed donuts

Cake mix lemon glazed donuts

 

 

 

Cake mix glazed lemon donuts

Pan: Donut pan
Preheat oven: 350
Bake: 8-12 min

Ingredients
1 box of lemon cake mix
1 egg
3/4 cup of milk

Glaze1 1/2 cups of powdered sugar
lemon juice { about 1 lemon}
1.preheat oven at 375. Lightly spray donut pan.
2. In large bowl, mix lemon cake mix, 3/4 cup milk and egg. Stir until smooth.
3.Pour batter in donut pan and bake for 8-12 mins. Take out and cool.
4. Making glaze. whisk together sugar and lemon juice until nice smooth and shiny.
5.Dip donuts one at a time into glaze and place on cooling rack or parchment paper until ready to serve .

 

 

 

  Baked” Death By Chocolate ” Doughnuts

 

 

death by chocolate doughnuts

death by chocolate doughnuts

 

 

Baked Death by chocolate doughnuts

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

Ingredients 
1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder
1 cup of chopped chocolate or mini chocolate chips or sprinkles
1 teaspoon of vanilla extract
2 tablespoons of buttermilk



Glaze

1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


Directions 

1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .

 

Baked Pumpkin Doughnut Holes

 

 

 

 

 

Baked Pumpkin Doughnut Holes

Ingredients:

Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
 
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup  sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted
 

Directions:

 
1.Preheat  oven to 425° F. Lightly spray mini muffin tins with
 nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
 mixing bowl until well combined. Pour pumpkin mixture into
 flour mixture; stir until just combined. Fill each mini muffin
 cup with about 1 rounded tablespoon batter, or until about
 half full.
4.Bake for 9 to 10 minutes or until wooden pick inserted in
 center comes out clean (tops should be golden brown).Cool
 in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow
 bowl.

6.Brush or dip tops (or all sides) of doughnut holes in melted

 butter to lightly coat; roll in cinnamon-sugar mixture. There
 will be about ½ cup left which can be discarded.- For less
 fat and calories, skip the butter and just roll in cinnamon-
 sugar.
 
 
Adapted from Nestle
 
 
 
 
 
 
 
 
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