Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Doughnut Holes With Strawberry Syrup

Name: Doughnut Holes With Strawberry Syrup
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 24
Ingredients: 1/2 cup strawberry jelly; 5 tablespoons elderflower liqueur, such as St-Germaine; 2 1/4 cups all-purpose flour; 2/3 cup sugar; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; Pinch of freshly grated nutmeg; 1 cup heavy cream; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; Vegetable oil, for frying; Cinnamon sugar, for coating

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Level: Easy
Total: 1 hr 15 min

Prep: 45 min
Cook: 30 min

Yield: about 24

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Ingredients

1/2 cup strawberry jelly

5 tablespoons elderflower liqueur, such as St-Germaine

2 1/4 cups all-purpose flour

2/3 cup sugar

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Pinch of freshly grated nutmeg

1 cup heavy cream

2 large eggs, lightly beaten

1 teaspoon vanilla extract

Vegetable oil, for frying

Cinnamon sugar, for coating

Directions

Make the syrup: Combine 1 cup water, the jelly and 2 tablespoons elderflower liqueur in a saucepan over medium heat; bring to a boil, then reduce the heat to low and simmer until syrupy, 20 to 25 minutes. Transfer to a bowl and let cool, stirring occasionally. Meanwhile, make the doughnuts: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Stir in the cream, eggs, vanilla and the remaining 3 tablespoons elderflower liqueur until smooth.
Heat about 1/3 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, drop heaping tablespoonfuls of the batter into the oil and fry, turning, until golden, 4 minutes. (Reduce the heat if the doughnuts are browning too quickly.) Remove with a slotted spoon and drain on paper towels, then roll in cinnamon sugar. Serve with the strawberry syrup.

Photograph by Con Poulos

Courtesy of Food Network Magazine

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