Doughnut Holes With Strawberry Syrup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: about 24
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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 fine salt

Pinch of freshly grated nutmeg

1 cup heavy cream

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Vegetable oil, for frying

Cinnamon sugar, for coating


  1. Make the syrup: Combine 1 cup water, the jelly and 2 tablespoons of the elderflower liqueur in a small 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 medium heatproof bowl and let cool, stirring occasionally. 
  2. 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. 
  3. Heat about 1 1/2 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. 
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