Monday, November 9, 2015

Donut Holes with Jam & Creme

A few weekends ago, we went to the apple orchard with some friends. After filling a sac with juicy Winesaps (and taking more photos than we could count), we stopped at the orchard shop and picked up a few extra goodies.  Per our tradition, we chose a couple jams from the monumental display.  This year, we settled on strawberry rhubarb, among others.  For the last few weeks, the jar of SR jam had been staring me down from the kitchen counter, so I finally opened it up.  Instead of smearing it on a slice of trust toast, I wanted something different, something satiating and sweet.  I landed on donuts.

Reminiscent of jelly-stuffed donuts, these simple donut holes are light as air and when swooped through a trail of strawberry rhubarb jam and vanilla creme, they're to-die-for.

Donut Holes with Jam & Creme

1 Tube Unbaked Biscuits
2 C. Vegetable Oil
1/4 C. Strawberry & Rhubarb Jam
Squeeze of Lemon Juice
Vanilla Creme (recipe follows)
Powdered Sugar, for dusting

Preheat the oven to 350 degrees.

Heat the vegetable oil over medium low heat.

Open the tube of unbaked biscuits and using scissors, cut each biscuit into quarters.  Roll the dough quarters into balls and set aside.  When your  vegetable oil reaches 350 degrees, lower the heat and carefully drop a couple dough balls into the oil.  They will cook very quickly, so be prepared to scoop them out as soon as they turn a golden brown.

Place each golden ball onto a baking sheet.  Once you've fried all the balls, place them in the oven for 4-5 minutes.  Remove the balls when they have cooked all the way through.  (You can test this by cutting one of them open.  You want the dough to be fully cooked).

Dust the balls with powdered sugar.

Squeeze some lemon juice into the jam and stir to thin it out.  This makes dipping easier.  Arrange your plate with smears of jam and vanilla creme.   Place donuts on top of the sauces.  Enjoy.

Vanilla Creme

1 Packet of Vanilla Pudding
2 C. Milk
1 t. Vanilla Extract
1 T. Bourbon

Add the vanilla pudding packet to the milk and whisk for 2 minutes.  Add the vanilla extract and the bourbon and whisk until fully combined.  Cover tightly with plastic wrap so that it touches the surface of the pudding* and refrigerate for 2 hours, or until thick.  Thin with milk as needed.

*This prevents a skin from forming on your pudding.

Christian and me at the orchard.  Does anyone send out Fall cards?  We may have to now...

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