These donuts look relatively simple because they are just covered in sugar. But the Nutella filing gives this simple sugar donut an extra rich flavor.

Yields: Makes About 12 Donuts.

Ingredients

• 1 package of active dry yeast (2 ½ teaspoons)
• 2/3 cup of room temperature milk
• 3 ½ all-purpose flour
• 1 1/3 cups of sugar
• 2 teaspoons of kosher salt
• 3 eggs
• 7 tablespoons of butter, cut into pieces (room temperature)
• Oil for frying Nutella for filling

Method of Preparation

• Using a stand mixer fitting with a dough hook, combine the yeast and the milk.
• Allow the yeast to dissolve, then add the flour, salt, eggs, and 1/3 cup of the sugar. Mix on low for about 4 minutes.
• Add the butter in pieces, and continue to mix for 5 to 6 minutes.
• Remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for 6 to 15 hours.
• Set the dough on a lightly floured surface. Roll it out to be about ½ inch thick.
• Cut out the donuts with a biscuit cutter.
• Arrange the donuts on a lightly greased baking sheet. Cover the baking sheet, and allow the donuts to raise for 2 or 3 hours in a warm spot. The donuts should almost double in size.
• Heat 3 inches of oil in a heavy pot to 350º F.
• Line a tray with paper towels. Add 1 cup of sugar to a small bowl.
• Fry the donuts on each side until they are golden brown on each side (about 2 minutes on each side). Remove and drain on the paper-towel- lined tray.
• When they are cool enough to handle, then roll the donut in the sugar bowl until completely coated.
• Allow the donuts to cool completely. This usually takes about 30 minutes.
• Fill a pastry bag with a small round tip with Nutella.
• Poke a hole in the side of the donut and insert about 1/3 cup of Nutella.
• Serve immediately.

This is a great recipe that you can fill with any type of jelly or jam that you’d like. Try grape jelly to start, and then mix it up with other jellies.

Yields: Makes 12 Donuts.

Ingredients

• 6 ounces of whole milk
• 1 teaspoon of active yeast
• 2 ounces of honey
• 1 egg
• 8 or 9 ounces of bread flour
• 3 ounces of whole wheat flour
• ½ teaspoon of lemon zest
• 2 ounces of unsalted butter (room temperature)
• 2 quarts of vegetable oil
• 20 ounces of jelly

For the Glaze

• 2 cups of confectioners’ sugar
• 1 tablespoon of lemon zest
• 1 teaspoon of fresh lemon juice
• 2 tablespoons of milk

Method of Preparation

• Heat the milk to about 200º F. Set aside to cool to 110º F. Oil a large bowl and set aside.
• In another bowl pour the warm milk and in it dissolve the yeast.
• Add the honey, bread flour, egg, whole wheat flour, butter, and lemon zest. Mix until thoroughly combined. Let rest in the bowl, covered, for about 20 minutes.
• Add salt to the dough and knead for 7 to 10 minutes. It should be slightly sticky.
• Place the dough in the oiled bowl and let it rice in a warm place for 1 or 2 hours, or until doubled in volume.
• Punch the dough down and knead it with your hands for a few seconds. Let the dough rest again for another 20 minutes.
• Roll the dough out onto a lightly floured surface until it is 1/4 –inch thick.
• Cut out 12 dough rounds. Let them rise an additional 30 minutes to an hour, or until they expand about 1 ½ times.
• Put the oil into a heavy-bottomed pot and heat to 350º F.
• Fry the donuts in batches for 2 or 3 minutes on each side. They should be golden brown.
• Remove the donuts to paper towels to drain off the excess oil.
• Let the donuts cool until you can handle them comfortable.
• Place the jelly in the piping bag fitted with a long, narrow tip. Insert the tip into the side of the donut and squeeze the jelly into the donut.
• Whisk the glaze ingredients together until smooth. Add additional milk to thin the glaze if necessary.
• Dip the donuts into the glaze and allow the glaze to set before serving.

These donuts are fantastic, but they are a bit of work. You might want to try prepping some of it the night before to avoid having to do all the work in one day. It may be high maintenance, but it will be worth it!

Yields: Makes About 12 Donuts.

Ingredient

• 2 ½ teaspoons of active dry yeast
• 2/3 cup of milk, room temperature
• 3 ½ cups of all-purpose flour
• 1 ½ cups of granulated sugar
• 1 teaspoon of salt
• 3 large eggs
• 1 teaspoon of vanilla extract
• 7 tablespoons of unsalted butter
• Room temperature and chunked Oil for frying

For the Cream

• 1½ cups of whole milk
• ½ cup of granulated sugar
• ¼ cup of cake flour
• ½ teaspoon of salt
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 2 ½ tablespoons of creamy peanut butter, melted
• 1/3 cup of cold heavy cream

For the Drizzle

• 3 ounces of chocolate, chopped
• 2 tablespoons of heavy cream

Method of Preparation

• Add the milk and yeast to an electric mixer bowl with a dough hook. Stir and let it sit until yeast dissolves (about 1 or 2 minutes).
• Add the flour, 1/3 cup of sugar, salt, vanilla, and eggs and mix on low until they are combined. Increase the speed to medium-low for 2 or 3 minutes.
• Add the softened butter gradually, and mix until the dough is soft (about 5 minutes).
• Remove the dough from the bowl, using flour to remove it if necessary, and wrap it in plastic wrap. Refrigerate for 4 to 6 hours.
• To make the cream, mix the dry ingredients in a small bowl.
• In a larger bowl, whisk the egg yolks together. Add the dry ingredients to the eggs in parts. Whisk until smooth.
• Heat a saucepan over medium heat. Add the milk and allow it to heat until it bubbles around the edges. Remove from heat.
• Add the egg/flour mixture, whisking constantly until fully combined.
• Add the entire mixture back to the saucepan. Heat over medium heat, stirring constantly.
• Cook until it boils, about 2 or 3 minutes. Remove from heat immediately.
• Strain through a fine mesh sieve, and whisk in the vanilla and peanut butter.
• Place the mixture in plastic wrap. Chill for at least 4 hours.
• Remove the dough and place it on a floured surface. Roll it until it is 1/2-inch thick.
• Use a biscuit cutter and cut out as many rounds as possible. Place the rounds on a baking sheet and let them rise for 2 or 3 hours. They should double in size.
• Heat a few inches of oil in a large saucepan over medium-high heat. The oil should reach 350º F.
• Fry the donuts in batches. They should turn golden brown. This should take 2 or 3 minutes on each side.
• Transfer each donut to a paper towel to drain. Allow them to cool.
• Roll the donuts in the remaining sugar after they have cooled slightly.
• Allow the donuts to cool completely (about 30 to 45 minutes).
• Beat the cold heavy cream in an electric mixer until the cream forms stiff peaks.
• Fold in the peanut butter pastry cream to the heavy cream. Fold completely using a large spatula.
• Put the pastry cream in a pastry bag or Ziploc bag with a hole.
• Poke a hole in a side of each donut and fill with the pastry cream.
• For the drizzle: Heat the heavy cream until warm. Pour over the chopped chocolate.
• Stir continuously until smooth. Drizzle the donuts, and serve immediately.

]]> http://donutsrecipes.com/2023/01/10/donuts-filled-with-peanut-butter-cream/feed/ 0 http://donutsrecipes.com/2023/01/10/glazed-donuts-with-chocolate-glaze/ http://donutsrecipes.com/2023/01/10/glazed-donuts-with-chocolate-glaze/#respond Tue, 10 Jan 2023 13:10:31 +0000 https://donutsrecipes.com/?p=297 Glazed Donuts with Chocolate Glaze

This recipe is easy and delicious. It includes a rich chocolate glaze that your guests will love.

Yields: Makes 12 donuts.

Ingredients

• 1 loaf of thawed but still frozen
• bread dough
• Vegetable oil

Chocolate Glaze

• 8 tablespoons of butter, melted (1 stick)
• 2 tablespoons of cocoa
• 3 tablespoons of milk
• ½ teaspoon of vanilla
• 3-4 cups of powdered sugar

Method of Preparation

• Thaw the frozen dough overnight in the refrigerator.
• Cut the loaf into 12 sections.
• Using your fingers, poke a hole in the middle of each section. Use two hands to stretch the hole and wind slightly.
• Place the donuts on a lightly greased baking sheet.
• Spray plastic wrap with non-stick cooking spray. Cover the donuts and set them in a warm spot to rise for 30 minutes.
• Fry the donuts in the vegetable oil for just 30 seconds on each side. Remove the donuts and put them on tray lined with paper towels.
• To make the glaze, add cocoa to the melted butter and stir.
• Add the milk, vanilla, and powdered sugar. Add more powdered sugar if you want to thicken the glaze. Stir well.
• Cover the donuts in glaze while they are still warm.

These donuts are so easy that you’ll want to try them just see if you can make donuts! Try this recipe first, and then get into some of the more complicated recipes later.

Yields: Makes About 12 Donuts.

Ingredients

• 2 packages of fast raising yeast
• 1 ½ teaspoons of granulated sugar
• 1 cup of water
• 1 egg, beaten
• 1/3 cup of butter, melted
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg
• ½ teaspoon of salt
• 3 or 4 cups of flour Oil for frying

For the Glaze

• 1 ½ cups of powdered sugar
• ¼ cup of finely chopped or mashed strawberries
• 1 tablespoon of milk

Method of Preparation

• Mix the yeast, water, and sugar in a bowl. Let it sit for five minutes.
• Add the egg, butter, nutmeg, cinnamon, salt, and vanilla and stir well.
• Slowly add the flour until the mixture is no longer sticky.
• Knead the dough for two minutes.
• Roll out the dough to ½-inch thick and cut out donut shapes. Lay them on a baking sheet and allow them to raise for 30 minutes.
• Fry in hot oil (at least 360º F). Turn once to fry evenly on each side.
• Remove from the oil and set the donuts on a plate lined with paper towels to drain excess oil.
• Combine the glaze ingredients in a medium-sized bowl. Stir well. Add more powdered sugar if you need to thicken the glaze.
• Dip the tops of the donuts in the glaze. Allow them to cool on a wire rack to let the glaze set.

This recipe is rich and warm. It is a great treat for any time of the day. It does require about 8 hours in the refrigerator, so you may want to make part of it ahead of time.

Yields: Makes 18 Servings.

Ingredients

• 1 1/8 cup of milk
• ¼ cup of sugar
• 1 package of active dry yeast
• (2¼ teaspoons)
• 2/3 cup of unsalted in butter, melted
• 2 large eggs, beaten
• 4 cups of all-purpose flour
• ¼ teaspoon of sea salt Oil for frying

For the Glaze

• 6 tablespoons of unsalted butter
• 1 cup of sugar
• ½ cup of heavy cream Sea salt flakes or Kosher salt

Method of Preparation

• Warm the milk to 115º F. Add the sugar and yeast. Stir to dissolve, and set aside.
• Add the beaten eggs to the melted butter and whisk to combine.
• Putt the butter mixture into a mixer with a dough hook. Mix on low and add the yeast mixture.
• Increase the speed to medium-low, and mix until thoroughly combined.
• Combine the flour and salt in another small bowl. Add the mixture in
• ½ cup parts, mixing for about a minute in between each portion.
• Scrape the bowl and mix again for five minutes on medium-low speeds. Scrape again, and mix for another 30 seconds.
• Transfer the dough to an oiled bowl. Cover with plastic wrap and set it in the refrigerator for 8 hours (or overnight).
• Roll the dough on a well-floured surface until it is ½-inch thick.
• Cut the dough with a donut cutter or two different sized biscuit cutters. Cut until all of the dough is used.
• Cover the doughnuts with a towel and place in a warm location. Let them rise for at least an hour.
• Heat butter in a small saucepan over medium heat. It will foam and then settle, developing a toasty, nut smell. Remove from heat.
• In a larger saucepan, heat the sugar over medium-high heat. When the sugar starts to melt, move the pan from side to side to melt the sugar evenly. It should begin to smoke slightly and turn an amber color. Remove from heat and pour in the browned butter.
• Add the heavy cream and whisk to incorporate. Set aside to cool to room temperature.
• Heat 1 inch of oil in a large pot to 375º F. Oil should not get above 380º F.
• Fry donuts in batches, until each side is golden brown. This usually takes about 1 minute on each side.
• Remove the donuts from pan, and set on a layer of paper towels. Blot the donut without squishing to remove excess oil.
• Spoon the caramel sauce over the donuts. Sprinkle lightly with sea salt. Serve while warm.

These donuts are extremely rich because they are chocolate on chocolate. It is best to have a glass of milk nearby when you enjoy these!

Yields: Makes 15 to 20 donuts.

Ingredients

• 2 ½ cups of all-purpose flour
• 1/3 cup of granulated sugar
• 1 tablespoon of baking powder
• ¼ teaspoon of cinnamon
• ¼ teaspoon of salt
• 1 cup of milk
• 1 large egg, beaten lightly
• 5 tablespoons of unsalted butter, melted and cooled
• 2 teaspoons of vanilla extract Oil for frying

For the Glaze

• 4 tablespoons of unsalted butter
• 2 teaspoons of vanilla extract
• 1 teaspoon of light corn syrup
• ¼ cup of milk
• 3 ounces of dark chocolate, chopped
• 1 cup of powdered sugar

Method of Preparation

• Whisk the flour, baking powder, salt, cinnamon, and sugar in a large bowl. Make a well in the center of the mixture.
• In a separate bowl, combine the milk, egg, vanilla extract, and butter. Whisk well.
• Pour the wet mixture into the center of the dry ingredients. Mix with a large spoon. Stir until combined. The dough will be sticky.
• Cover it in plastic wrap and set the bowl in the refrigerator for an hour.
• Remove the dough and place it on the well-floured surface. Roll the dough out to be about ½-inch thick.
• Use a doughnut or biscuit cutter to cut circles out of the dough. Try using a bottle cap for the small circles if you do not have a donut cutter.
• Heat the oil in the large saucepan over medium heat. It should be 2 or 3 inches deep. Heat the oil until 360º F.
• Fry the donuts in batches of 2 or 3 for about 2 minutes per side. Each side should be puffed and golden brown.
• Remove the donuts with a slotted spoon and set them on paper towels.
• Heat a small saucepan over medium-high heat. Add the butter, vanilla, milk, and corn syrup. Whisk to combine.
• Once the butter is melted, reduce the heat to low. Add the chopped chocolate and whisk again to combine.
• Once it is smooth, remove the saucepan from the heat. Stir in the powdered sugar, and stir constantly until there are no lumps.
• Dip each donut into the glaze and cover with sprinkles. Let it sit for about 30 minutes before serving.

These donuts might be more like rich brownies than they are donuts. When they are topped with this great peanut butter glaze, they make the perfect dessert.

Top these with chocolate sprinkles or chocolate chips to make them look as good as they taste.

Yields: Makes 12 Donuts.

Ingredients

• 8 ounces of Bittersweet Chocolate,
• chopped 1 stick of unsalted butter (room temperature)
• 4 eggs
• 1 cup of sugar
• ¾ cup of dark brown sugar
• 1 ¼ cup of all-purpose flour
• 1/3 cup of unsweetened cocoa powder
• ½ teaspoon of baking powder
• ½ teaspoon of Kosher salt

For the Glaze

• 1 ½ cups of powdered sugar
• 4 tablespoons of smooth peanut butter
• 4 tablespoons of whole milk
• 1 teaspoons of real vanilla extract Sprinkles
• chopped peanuts, or toasted coconut, for topping (optional).

Method of Preparation

• Preheat the oven to 325º F. Prep the donut pan by spraying with cooking spray.
• Set the chocolate and the butter in a sauce pan and melt over low heat. Stir often.
• Remove from heat when it is melted, and stir in the sugars. Stir and set aside.
• Sift the dry ingredients, and set aside.
• Add the eggs to the chocolate mixture one at a time. Stir after each egg.
• Add spoonfuls of the dry ingredients to the mixture and stir continually until the mixture is smooth.
• Pour the batter into a donut pan.
• Bake for 12 to 14 minutes. A toothpick should come out with little to no batter.
• Let the donuts cool for about 10 minutes in the pan. Then, remove them to a wire rack.
• Whisk the powdered sugar in a medium-sized mixing bowl. Break up any clumps.
• Add the peanut butter, whole milk, and vanilla. Stir until the glaze is very smooth.
• Dip the cooled donuts in the glaze, and return them to the wire rack to allow the glaze to set.
• Top with your choice of topping and serve.

Hello friends, welcome to Donuts Recipes. Today we are going to make Air Fryer Donut Holes With Lemon Glaze.

Air fryer donut holes allow you to enjoy the occasional sweet treat without the guilt and excess oil. Mildly flavored and slightly cakey. Best consumed while warm.

Recipe Summary for making Air Fryer Donut Holes With Lemon Glaze

• preparation time: 15 minutes
• cook: 15 minutes
• total: 30 minutes
• Servings: 12

Ingredients for making Air Fryer Donut Holes With Lemon Glaze

• 1 ¼ cups all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• ¼ cup whole milk, or more as needed
• 1 ½ teaspoons vanilla extract
• cooking spray

Lemon Glaze

• 5 tablespoons confectioners’ sugar
• 1 tablespoon fresh lemon juice

Directions for making Air Fryer Donut Holes With Lemon Glaze

1. Combine flour, sugar, baking powder, and salt in a bowl. Add butter and use a fork or pastry cutter to work butter into the flour mixture until it resembles coarse cornmeal.
2. Pour in milk and vanilla and combine until liquid is evenly distributed. Add additional milk, 1 tablespoon at a time, if dough does not come together. Knead dough for 1 to 2 minutes.
3. Preheat an air fryer to 320 degrees F (160 degrees C). Lightly spray the basket with cooking spray.
4. Divide dough into 12 equal portions and set 6 portions into the basket without touching. Lightly spray with cooking spray.
5. Air fry for 5 minutes, lightly spray again, then fry for an additional 2 minutes. Transfer donut holes to a wire rack and repeat with remaining 6 portions.
6. Stir confectioners’ sugar and lemon juice together in a very small bowl until well mixed. Drizzle lemon glaze over the donut holes and serve warm.

Nutrition’s information for making Air Fryer Donut Holes With Lemon Glaze

• Servings Per Recipe: 12
• Calories: 106.5
• % Daily Value *
• protein: 1.6g 3 %
• carbohydrates: 15.6g 5 %
• dietary fiber: 0.4g 1 %
• sugars: 5.5g
• fat: 4.1g 6 %
• saturated fat: 2.5g 13 %
• cholesterol: 10.7mg 4 %
• vitamin a iu: 123.7IU 3 %
• niacin equivalents: 1.1mg 9 %
• vitamin c: 0.6mg 1 %
• folate: 24.4mcg 6 %
• calcium: 31.6mg 3 %
• iron: 0.7mg 4 %
• magnesium: 3.7mg 1 %
• potassium: 24.9mg 1 %
• sodium: 92mg 4 %
• thiamin: 0.1mg 11 %
• calories from fat: 37.2

Hello friends, welcome to Donuts Recipes. Today we are going to make Carrot Cake Donut Holes with Cream Cheese Dip.

A sophisticated donut hole with a fun creamy dip. Best served warm but good no matter what!

Recipe Summary for making Carrot Cake Donut Holes with Cream Cheese Dip

• preparation time: 25 minutes
• cook: 2 minutes
• total: 27 minutes
• Servings: 24

Ingredients for making Carrot Cake Donut Holes with Cream Cheese Dip

Donut Holes

• 2 cups all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons ground cinnamon, divided
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 1 cup whole milk
• ½ cup drained crushed pineapple
• 1 egg
• ¼ cup butter, melted
• 1 cup grated carrots, packed
• ½ cup sweetened flaked coconut
• vegetable oil for cooking
• ⅓ cup white sugar

Cream Cheese Dip

• ½ cup cream cheese, softened
• 1 tablespoon butter, softened
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 pinch salt

Directions for making Carrot Cake Donut Holes with Cream Cheese Dip

1. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
2. Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.
3. Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
4. 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.
5. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
6. Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
7. Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners’ sugar until dip is well-blended and fluffy.
8. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

Nutrition’s information for making Carrot Cake Donut Holes with Cream Cheese Dip

• Servings Per Recipe: 24
• Calories: 178.9
• % Daily Value *
• protein: 2.2g 4 %
• carbohydrates: 23.3g 8 %
• dietary fiber: 0.7g 3 %
• sugars: 14.4g
• fat: 8.9g 14 %
• saturated fat: 3.7g 19 %
• cholesterol: 20.4mg 7 %
• vitamin a iu: 927.5IU 19 %
• niacin equivalents: 1.2mg 9 %
• vitamin c: 0.8mg 1 %
• folate: 22.5mcg 6 %
• calcium: 49.8mg 5 %
• iron: 0.7mg 4 %
• magnesium: 6.6mg 2 %
• potassium: 68.5mg 2 %
• sodium: 208.4mg 8 %
• thiamin: 0.1mg 9 %
• calories from fat: 79.7