| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | about 24 |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 194 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 56 mg |
Reviews
Mmmm mmmm mmmmm