The donut has been America’s favorite delectable treat for over 70 years now, when it first immersed in our bellies is still a bit of a mystery. Who knew that fried dough with a hole in the center would make way for countless versions and creative concoctions? Donuts come in all types of flavors; chocolate, glazed, sugar, marble, blueberry, strawberry, jelly, and the list keeps going & going. People have even found use for the small amount of dough left after creating your donuts, donut holes! Tiny ball versions of a donut that we so affectionately call, munchkins! Donut holes too have become the life of the sweets party coming in a medley of all kinds just like the classic donut.
Here at the Personal Touch Experience we love a good treat! And donuts just so happen to be everyone’s delight. So we have gathered a few awesome donut and donut hole recipes for you to try at home. Stay in one weekend and fry up some dough! Or prepare for your next gathering. Try the Ghirardelli cookie dough stuffed donut holes, with the chocolate dipping sauce for a great time baking with friends! Or try the amazing baked Nutella donuts, they’ll be a super fun time decorating with the kids in your life! However you choose, donuts are always a charming idea for a treat.
Baked Nutella Donuts, recipe provided below (adapted from Handle the Heat)
- For the Nutella Donuts:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- 1/4 cup Nutella
- 1/3 cup brown sugar
- 2 tablespoons butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- For the Nutella Glaze: 1 cup powdered sugar, 2 tablespoons Nutella, and 2-3 tablespoons milk (or more as needed)
- For the Nutella Donuts:Preheat oven to 350°F. Spray a donut pan well with non-stick cooking spray and set aside. In a large mixing bowl, mix together the flour, baking soda, and salt. Set aside. In a separate mixing bowl, mix together the buttermilk, Nutella, brown sugar, butter, egg, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Spoon the batter into the donut cavities, make sure to only fill them about 2/3 – 3/4 of the way full. You should end up with about 9-10 donuts, if you have a 6-count donut pan you will need to bake in two separate batches. Bake at 350°F for 9-10 minutes or until a wooden toothpick inserted into the donut comes out clean. Remove from the oven and cool in the pan for about 5 minutes, then remove the donuts and transfer them to a wire rack to cool.
- For the Nutella Glaze:Add the powdered sugar, Nutella, and 2 tablespoons of milk to a mixing bowl and mix until well combined. If the glaze is too thick, slowly add one more tablespoon of milk as needed to thin out the glaze and mix until everything is well combined. If the glaze is too thin, add in a bit more powdered sugar to thicken it up. If the glaze is too thick, add in a bit more milk to thin it out a little.
- Place a piece of foil under the wire rack (to catch any glaze that falls off the donuts). Take each donut and dip the tops of each one into the prepared glaze, then transfer back to the wire rack for 10-15 minutes to let the glaze harden.
Strawberry Shortcake Donuts, recipe provided below (adapted from Something Swanky)
- 1 cup cinnamon sugar (1 cup sugar + 1 tbsp cinnamon)
- 1 can refrigerated biscuit mix (or one batch of your favorite homemade biscuit dough)
- approximately 4-6 cups vegetable or canola oil (for frying)
- 8 ounces Cool Whip
- 1 lb. Driscoll's strawberries, sliced
- Place cinnamon sugar in a small bowl and set aside.
- Heat oil on medium heat in a 2-quart pot (if your stove is on the HOT side, err towards medium-low). Oil will be ready when it pops (just a little) when you flick water droplets into it.*
- Using a small round cutter (I used the base of a large frosting tip), cut holes in the biscuit dough to resemble a donut. You can fry these bits as donut holes later.
- Place the dough into the hot oil.** Let it brown on one side for 1-2 minutes (you can peek to see if it's browning by using the tongs), then flip it to fry on the other side for a minute or two.
- Remove donut to the paper towel-lined cooling rack. Repeat with all of the dough.
- Coat each donut in the cinnamon sugar while still hot. Return to the paper towel-lined rack to continue cooling.
- Once all donuts are fried and cooled, top with Cool Whip and sliced strawberries.
- Serve fresh for best taste. Store donuts in an airtight container overnight if storage is necessary, and top with Cool Whip and strawberry slices just before serving.
Chocolate Donut Hole Cheesecake, a portion of the recipe provided below for the full recipe visit Life, Love, and Sugar
- Crust: 2 cups Oreo crumbs and 4 tbsp butter (melted)
- Cheesecake filling
- 24 ounces packages of cream cheese, room temperature (three 8 oz packages)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup cocoa
- 2 tbsp flour
- 4 eggs, room temperature
- 1 cup sour cream
- 3/4 tsp vanilla extract
- 8-10 doughnut holes
- Glaze and Topping
- 1 1/2 cups powdered sugar (add more if needed for thickness)
- 3 tbsp milk
- 1/2 tsp vanilla extract
- doughnut holes
Ghirardelli Cookie Dough Stuffed Donut Holes and Chocolate Dipping Sauce, recipe provided below (adapted from Beyond Frosting)
- For the dough
- ½ C Butter (1 sticks) at room temperature
- ½ C Light Brown Sugar
- ½ C Sugar
- 1¼ C All purpose flour
- ¼ tsp Salt
- 1 tbsp Pure vanilla extract
- 2-3 tbsp Milk
- ½ C Ghirardelli 60% Cocoa Baking Chips - split
- For the donut: 1 Bottle Vegetable oil (48oz) and 1 Sleeve Homestyle Biscuits (48oz)
- For the toppings: ½ C Sugar, 1 C Ghirardelli 60% Cocoa Baking Chips, and 4 tbsp Heavy whipping cream
- Microwave butter for 15 seconds to soften.
- Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
- Add flour and salt and mix just until combined. Mixture will be crumbly. Add vanilla extract and milk. Mix until dough is soft.
- In a food processor, take ¼ C baking chips and blend to break into tiny pieces. Add both chocolate baking chips and shredded baking chips last.
- Roll dough into balls, about 1 tablespoon for each. Set aside.
- In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the right side of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
- Take one of the biscuits and roll out very thin, to about the thickness of a nickel. Cut out circles about 2-2.5” in diameter. Wrap biscuit dough around a ball of cookie dough. Make sure to pinch the edges tightly and roll the biscuit dough in your hands to smooth.
- Once oil is heated, slowly drop dough into oil. Bake for about 20-30 seconds a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. Allow to cool and roll in sugar.
- Prepare the chocolate sauce. In a microwave proof bowl, combine 1 cup of chocolate baking chips and 4 tablespoons of heavy whipping cream. Microwave on high for 60 seconds. Remove from microwave and whisk until smooth.
- When finished deep-frying, leave your candy thermometer in the oil until it is completely cooled.