Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Jelly Doughnut Holes with DIY Colored Sugar
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- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 30 doughnut holes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 311
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 187 mg
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 30 doughnut holes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 311
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 187 mg
Ingredients
Doughnut Holes:
Finishing:
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Directions
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21m
Easy
CLASS
Special equipment:
a deep-fry thermometer- For the doughnut holes: Heat 3 to 4 inches of oil to 350 degrees F in a Dutch oven or medium pot fitted with a deep-fry thermometer over medium heat. Line a rimmed baking sheet with paper towels.
- Stir together the flour, sugar, baking powder, salt, cinnamon and cardamom in a large bowl until combined. Add the milk, egg, egg white and melted butter and whisk until well combined. Set aside while you prepare the finishing.
- For finishing: Place about 1/2 cup sugar each in individual small bowls--1 for each color. Use a toothpick to add a small amount of your desired food coloring to its own bowl, then stir together with a fork to combine as best you can. Reach in with your fingers and continue to mix until fully incorporated. Set aside.
- For frying: Use a small ice cream scoop (no larger than 1 tablespoon) to scoop balls of batter into the hot oil. Working in batches, fry the doughnut holes until very golden brown and fully cooked through, 3 to 4 minutes. Remove the doughnut holes from the oil with a slotted spoon and transfer to the prepared baking sheet. Repeat with the remaining batter. While the doughnut holes are still warm, toss them in the colored sugar to coat well.
- Transfer the jelly to a pastry bag fitted with a medium round tip. Stick the pastry tip into a doughnut hole and squeeze in some of the jelly until it feels heavy. Repeat with the remaining doughnut holes. Serve immediately.
