Doughnut Holes With Strawberry Syrup (Food Network Kitchens) |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Ingredients:
1/2 cup strawberry jelly |
5 tablespoons elderflower liqueur, such as st-germain |
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:
1. 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.
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 1/3 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.
4. Photograph by Con Poulos
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