I saw this recipe in the July issue of Food & Wine magazine and had been dying to make it, but could never seem to find the time. Finally, I did and thank goodness!
I got all the way through step two and my stupid dough would not form at all, I was frustrated to say the least but nothing would stop me now. I got through step two again and voila! the dough formed and I let it rise for an hour.
They didn’t have raspberries at HEB so I decided strawberries would work just fine. I followed the steps for making the jam, quite simple if you ask me, and I had a perfect dipping jam for the holes which I still had to make.
When I was working with the dough, which was quite sticky, I thought “I’ve messed these up again!” but when I formed into balls and deep fried them they looked like doughnut holes but I couldn’t tell until we tried them…
THESE ROCKED! The sugar coating was fantastic and I loved smothering them in the strawberry jam. These are labor intensive but I definitely can see these being a unique party snack, a fun dessert after dinner or anytime you want to treat yourself.
Here is what the doughnut holes are supposed to look like (photo from Food & Wine), mine were a little more misshapen but who cares they were still amazing!
