Filled Donut Holes Food
JELLY DOUGHNUT HOLES WITH DIY COLORED SUGAR
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 30 doughnut holes
Number Of Ingredients 13
Steps:
- 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.
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- In a large deep skillet over medium heat, heat 1 inch of oil until hot but not smoking. (If you are using a kitchen thermometer, it should read about 350 degrees F.) Meanwhile, in a large bowl, combine flour, granulated sugar, baking powder, and salt; mix well. In a medium bowl, whisk milk, butter, egg, and vanilla. Stir milk mixture into flour mixture until smooth.
- Using a small cookie scoop or a tablespoon, place batter into oil, making sure not to crowd the pan. Cook 2 to 3 minutes or until golden brown; turn the donuts over and continue to cook another 2 minutes or until golden. Remove to a paper towel-lined platter; let cool. Repeat until all batter is used.
- Using a drinking straw, pierce a small hole in the side of each doughnut. Fill a piping bag or resealable plastic bag with the corner snipped off with jam. Squeeze a small bit of jam into each donut. (Go ahead and try one now, we know you can’t resist!)
- Place confectioners’ sugar and/or some cinnamon sugar, if desired, into a medium bowl. Add donuts a few at a time and toss until coated evenly.
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- Sieve through the sweet rice flour and self raising flour into a large bowl. Add the melted butter and salt. Gradually pour in hot milk. As you pour down mix all the ingredients well. Knead it to make one large dough.
- Take the dough out onto a cutting board and divide it into smaller pieces to make mini round balls. (The size can be up to you but remember that larger donuts take longer to cook. Also make sure it is large enough to hold the stuffing inside.) While working through, cover the mini balls with glad wrap to stop them drying out.
- Place a rolled donut ball on your palm and flatten it by pressing it with your thumbs. Add a spoonful of nutella and seal the dough. (I added 1/2 tsp worth stuffing in each ball. You could add more or less, just make sure you can close the dough without getting messy.) Set aside. Repeat this with the remaining ingredients.
- Pour some oil for frying in a deep sauce pan and heat it for 6 to 8 mins (until boiling) on medium heat. Add the donut holes gently (about 5 at a time, depending on the size of your pan) and fry them until the outer dough is golden brown and the inside dough is cooked through. (It takes 5 to 6 mins for mini holes and 7 to 8 mins for medium holes.) While frying, continuously roll the donut balls around so they don't stick to the base of the pan, and to shape them better. Place the cooked donuts onto a piece of oil absorbing paper and cool down for 10 to 15 mins. Repeat this with the remaining ingredients. Be sure to watch out for oil splash. You may want to wear a long apron.
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