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Buckeye Doughnut Holes

Total Time

Prep: 1 hour + rising Cook: 5 min./batch + standing

Makes

5 dozen

Ohioans LOVE their buckeyes! They are in just about every candy shop and on every homemade sweets tray. I've taken that Ohio favorite and combined it with one of our family's favorites - donut holes! These balls of fried dough are filled with peanut butter cream and coated in chocolate to look just like buckeye candies. —Rebecca Woollands, North Ridgeville, Ohio
Buckeye Doughnut Holes Recipe photo by Taste of Home
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 6 tablespoons confectioners' sugar
  • Dash salt
  • Oil for deep-fat frying
  • GANACHE:
  • 1-1/2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream

Directions

  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 1-1/2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 50 minutes.
  4. Meanwhile, in a large bowl, beat cream cheese, peanut butter, confectioners' sugar and salt until fluffy, 3-5 minutes. Transfer filling to a pastry bag fitted with a small pastry tip; set aside. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, about 1 minute on each side. Drain on paper towels; cool.
  5. Cut a small slit with a sharp knife on bottom of each doughnut. Fill each doughnut with peanut butter filling.
  6. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Dip doughnuts in ganache, filled side down, leaving tops uncovered. Let stand until set. Refrigerate leftovers.
Test Kitchen tips
  • Serve these many ways; fill them with jam or roll in powdered or cinnamon sugar. 
  •  For an almost-homemade version, buy donuts from your favorite bakery and fill them with ganache.
  • Nutrition Facts

    1 donut hole: 95 calories, 6g fat (2g saturated fat), 9mg cholesterol, 42mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 2g protein.

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