Trisha Yearwood's Fill-Your-Own Doughnut Holes | Trisha's Southern Kitchen | Food Network
Trisha makes a truly addictive snack with golden-brown doughnut holes that can be filled with the sauce of your choice! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3IAKXrh Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fill-Your-Own Doughnut Holes RECIPE COURTESY OF TRISHA YEARWOOD Level: Intermediate Total: 30 min Active: 25 min Yield: 4 to 6 servings Ingredients Neutral oil, for frying One 16-ounce can refrigerated biscuits (see Cook's Note) 6 ounces fresh raspberries 1 cup whipped topping One 11-ounce jar fudge sauce Confectioners’ sugar, for dusting Directions Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F. Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer. Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough. Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles. Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners’ sugar. Serve immediately or at room temperature. Cook’s Note Though it will work with any type of biscuit, the buttermilk/Southern-style biscuits will probably work a little better than the layered biscuits. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #FillYourOwnDoughnutHoles Trisha Yearwood's Fill-Your-Own Doughnut Holes | Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=E9vPiC_EiJ8
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