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Brownie-Filled Doughnut Holes

Brownie-Filled Doughnut Holes



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Preheat the oven to 350°F. Grease the doughnut hole pan or mini muffin pan with nonstick cooking spray. Wipe off excess oil with a paper towel and set aside.

Prepare the doughnut hole batter: Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the oil, egg, vanilla, and milk. Whisk the batter until smooth and lump-free.

Spoon about 2 teaspoons of the batter into each section of the pan, filling them three-quarters full.

Bake the doughnut holes, checking after 10 minutes and every minute thereafter, until they are golden in color and a toothpick inserted into the center comes out clean. Allow the doughnut holes to cool for 5 minutes in the pan, then transfer them to a cooling rack.

Prepare the cinnamon-sugar coating and mix together the sugar and cinnamon for the coating in a shallow bowl.

Brush each cooled doughnut with a light coating of the melted butter. Roll each doughnut hole in the cinnamon-sugar until evenly coated.

Fill a pastry bag with the brownie filling. Use a narrow nozzle to pipe the brownie filling into the center of each doughnut hole, filling it until the doughnut puffs up and expands. (Don’t overfill or the doughnut holes will overflow.)


Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.

Easy Glazed Doughnuts and Cream-Filled Doughnut Holes

Dieters and Diabetics, look away. This post is not for you. You’ll thank me later.

For everyone else, man do I have a treat for you! These are one of my favorite “treats” to make for my family. In fact, my Mom used to make these for me when I was a kid. She’d coat them in sugar, or even top them with a little bit of canned chocolate icing. Only in the last few years have I started making them and decided to add my own twist to them. The short cut with these is using canned biscuits for the doughnuts. I know it sounds strange, but man is it good.

I’ve put my own spin on them by adding a glaze and cream filling to them. Let me take a minute here to to note my affection for a Krispy Kreme doughnut. My admiration goes beyond words. And my two favorites are a hot Glazed Original and a Glazed Kreme-Filled.

I’ve managed to control myself with this recipe by only filling the doughnut holes with creme versus an entire doughnut. It certainly makes me feel better about eating them. And if you’re a KK Kreme-filled fan, this cream recipe is just about spot on, in my opinion.

You can use most any kind of biscuits, but I can only guarantee results with the Pillsbury Grands! Homestyle Butter Tastin’ biscuits. The only exception is I would not use the biscuits with flaky layers. The recipe makes enough glaze and filling for the 8 biscuits, but the recipe doubles perfectly if you need more doughnuts.

Also, I am totally not responsible if you decide on your own free will to not cut holes in these and fry the whole things, then make a double batch of cream filling, and make huge cream filled doughnuts rather than the ones shown below. I am totally not responsible. You have been warned.

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons warm water
  • 1 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 to 2 teaspoons water

Instructions

  1. For the doughnuts, put about 3/4″ of oil in the bottom of a large, heavy dutch oven and heat over medium heat.
  2. Separate the biscuits, and cut a hole in each one with a small biscuit cutter or with something like a shot glass.
  3. Once the oil is hot, fry the doughnuts until lightly golden then flip them over and cook the other side. Do the same with the holes.
  4. Drain them on paper towels.
  5. Combine ingredients for glaze in a bowl and mix well. You may have to add more sugar or more water to get the right consistency.
  6. While doughnuts are still warm, dunk one of side of the doughnut in the glaze and invert it so the glaze will run down the sides. Do the same with the holes.
  7. Now combine the marshmallow cream, powdered sugar, butter, and vanilla for the cream filling mix well. Slowly stir in the water in small increments to get the right consistency. The amount you need will vary.
  8. Once the doughnut holes are cool and the glaze has started to harden, use a skewer or chopstick to make a hole in each one and move the stick around inside to make a cavity for the filling.
  9. Put the cream in a pastry bag or zip-top bag with the corner snipped off and fill the doughnuts holes with the cream filling.


Watch the video: AMF Cake, Brownie and Donut production line in the Middle East (August 2022).