Maple Syrup Soaked Doughnut Holes Recipes

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MAPLE SYRUP-SOAKED DOUGHNUT HOLES



Maple Syrup-Soaked Doughnut Holes image

These sweet doughnuts are bathed in maple syrup just before serving.

Provided by Martin Picard

Yield Makes about 50 doughnut holes

Number Of Ingredients 12

1/3 plus 1/4 cup whole milk
1 tablespoon plus 1 teaspoon heavy cream
1/3 cup granulated maple sugar or white sugar plus more for yeast
2 1/4 teaspoons (1 package) active dry yeast
2 large eggs, room temperature
3 1/2 teaspoons unsalted butter, melted
2 cups all-purpose flour plus more for surface
1/2 teaspoon kosher salt
1 1/4 cups pure maple syrup
Vegetable oil
Ingredient info: Maple sugar is available at specialty foods stores, natural foods stores, and kingarthurflour.com.
A 1" round cookie cutter; a deep-fry thermometer

Steps:

  • Heat milk, cream, and 1 tablespoon water in a small saucepan until an instant-read thermometer registers 110°-115°F. Transfer to a small bowl and stir in a pinch of sugar. Sprinkle yeast over. Let stand until foamy, about 10 minutes.
  • Using an electric mixer, beat remaining 1/3 cup sugar and eggs in a large bowl until pale and foamy, about 3 minutes. Gently stir in yeast mixture and melted butter. Add 2 cups flour and salt; stir until a very soft dough forms.
  • Cover bowl with a clean kitchen towel. Let dough rise in a warm, draft-free area until doubled, about 1 1/2 hours. (Alternatively, cover bowl loosely with plastic wrap and allow dough to rise for 8 hours in the refrigerator.)
  • Punch down dough and knead several turns in bowl; form into a ball. Transfer to a generously floured work surface. Sprinkle dough with flour and roll out to 1/2" thickness. Cut out doughnut holes with cookie cutter. Transfer to a floured baking sheet. Cover with a kitchen towel and let rest for 20 minutes.
  • Pour syrup into a large bowl. Attach deep-fry thermometer to the side of a large pot; pour in oil to a depth of 2" and heat over medium heat until thermometer registers 350°F. Working in batches, fry doughnuts, stirring gently with a slotted spoon to keep doughnuts rotating, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer doughnuts to bowl of maple syrup; let soak, turning as more doughnuts are added, until doughnuts absorb syrup, about 15 minutes.

DOUGHNUT HOLES WITH STRAWBERRY SYRUP



Doughnut Holes With Strawberry Syrup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 24

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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 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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