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Your favorite donut hole recipe?

Looking to make a batch with some ice cream.

Can you recommend a recipe?

Thanks

    6 Replies so Far

    1. Btw I'm thinking of this one
      http://www.foodnetwork.com/recipes/al...

      this is for a yeast donut.. Anyone think I should try another? Cake donut?

      I wanted a simple donut with cinnamon sugar

      Also I have seen some recipe with buttermilk.

      Is that any good?

        1. re: lestblight

          I'm partial to yeast-raised donuts, try Alton's basic recipe first and then it you don't like, I have a recipe for cake donuts I'll be happy to post. The cinnamon sugar really belongs on a yeasted donut, rather than a cake, but with ice cream...maybe cake.
          Got a donut cutter ready to go??

            1. re: bushwickgirl

              thanks ill try that

              i was making donut holes.. so i was just going to drop a teaspoon of batter in the oil..

              would that work
              ?

                1. re: lestblight

                  I would think so, maybe around a tablespoon more than a teaspoon. You can use almost anything to cut the yeast dough after it's rolled out; a small bisquit cutter or small glass jar, say, a caper jar, something with that sized mouth would be good. Or I guess you could hand-form them. Flour your cutter or jar first so they don't stick.

                    1. re: bushwickgirl

                      Thank you.
                      They came out well!

                      One question when I floured and rolled them to a circle and let it rest for a bit and then fried tasted different then when I rolled again didn't let rest and fried

                      I'm not sure why. Is there a preferred method? I just wanted perfect circles for my holes. When they rested they flattened a bit.

                      Thanks

                        1. re: lestblight

                          Are you saying the ones not rested tasted better/worse or just different, in what respect? Were they tougher, more tender,as compared to teh rested ones?
                          You were using a yeasted dough, right? After you cut them, you let them rest and they flattened a bit, correct? The dough have have deflated after being worked. If they were better when not rested, I would go with that method. I think donuts should be fried directly after being cut, as not to lose the oomph from the yeast.
                          Glad they came out well.

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