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

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.
2. Transfer to a bowl and let cool, stirring occasionally.
3. Meanwhile, make the doughnuts: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl.
4. Stir in the cream, eggs, vanilla and the remaining 3 tablespoons elderflower liqueur until smooth.
5. 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.
6. (Reduce the heat if the doughnuts are browning too quickly.)
7. Remove with a slotted spoon and drain on paper towels, then roll in cinnamon sugar.
8. Serve with the strawberry syrup.
9. 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)