Best Old Fashioned Doughnuts Holes Recipes

EASY HOMEMADE GLAZED DOUGHNUT HOLES

Steps:

• Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
• Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
• In a small bowl, whisk together the milk and the egg.
• In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
• Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
• Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
• The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
• The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
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OLD-FASHIONED BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

GRANDMA'S OLD-FASHIONED CAKE DONUTS

Steps:

• Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
• Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
• Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.