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Jelly or Cream-Filled Doughnut Holes Recipe

American · Dessert · 40 min total

These bite-sized doughnut holes are soft, fluffy, and filled with your choice of jam or vanilla pastry cream. Perfect for parties or a sweet treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1/2 cup seedless raspberry jam or vanilla pastry cream
• 1/2 cup confectioners' sugar for dusting

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, whisk milk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined (batter will be thick).
2. Heat 2 inches of oil in a deep pot to 350°F (175°C). Line a plate with paper towels.
3. Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the hot oil, working in batches of 6-8. Fry for 2-3 minutes, turning occasionally, until golden brown all over. Transfer to paper towels to drain.
4. Let doughnut holes cool slightly. Transfer jam or pastry cream to a piping bag fitted with a small round tip. Insert tip into each doughnut hole and squeeze a small amount of filling until it starts to bulge.
5. Dust generously with confectioners' sugar. Serve warm or at room temperature.

Tips

• For cream-filled, use vanilla pastry cream or stabilized whipped cream.
• Store unfilled doughnut holes in an airtight container at room temperature for up to 2 days. Fill just before serving.
• If you don't have a piping bag, use a zip-top bag with a corner snipped off.

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