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DOUGHNUT HOLES
Vegetable oil, as needed for frying
2½ cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
¾ cup plus 3 tablespoons sugar, divided
1¼ cups whole milk
5 tablespoons unsalted butter, melted
1 large egg
1 large egg white
½ teaspoon ground cinnamon
SWEET CORN CREAM
1½ cups corn kernels
¾ cup heavy cream
⅓ cup confectioners’ sugar
Pinch of ground cinnamon
1 teaspoon pure vanilla extract
Directions
1. Make the Doughnut Holes: In a medium pot, heat 3 to 4 inches of oil until it reads 350°F on a thermometer. Line a baking sheet with paper towels.
- In a large bowl, stir together the flour, baking powder, salt and 3 tablespoons of the sugar. Add the milk, butter, egg and egg white; mix until well combined.
- Use a small ice-cream scoop to drop mounds of batter into the hot oil. Working in batches, fry the doughnut holes until they are very golden brown and fully cooked through, 3 to 4 minutes.
4. Using a slotted spoon, remove the doughnut holes from the oil and transfer them to the prepared baking sheet. Repeat with the remaining batter. - In a small bowl, toss together the remaining ¾ cup sugar and cinnamon. Toss the doughnut holes in thecinnamon sugar to coat.
6. MAKE THE SWEET CORN CREAM: In the bowl of a food processor or blender, pulse the corn until it’s relatively smooth. If the mixture is wet, strain it, discarding any liquid and reserving the solids. - In the bowl of an electric mixer fitted with the whip attachment, whip the heavy cream andconfectioners’ sugar to medium peaks. Gently fold in the cinnamon, corn and vanilla extract.
- Transfer the sweet corn cream into a pastry bag (or a large plastic zip-top bag). Snip a ¼-inch opening from the corner of the bag.
- Poke each doughnut hole with the handle of a wooden spoon to make a hole. Fill the doughnut holes with the sweet corn cream until they feel heavier (some cream will come out of the hole).
Pictures Credit: Vivit Vitria Nuamoorea
Recipe Credit: Purewow .com