Doughnut Holes With Strawberry Syrup
- 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
- 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 inch 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
strawberry jelly, elderflower liqueur, flour, sugar, baking powder, salt, nutmeg, heavy cream, eggs, vanilla, vegetable oil, cinnamon sugar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/doughnut-holes-with-strawberry-syrup-recipe.html (may not work)