White Boy Rick – Doughnut Holes with Raspberry Jalapeno Jelly

Taking his responsibilities seriously, White Boy Rick left groceries on his baby mama, Brenda’s, front porch.  Her brother, Marcus, pulled out a powdered doughnut and took a bite.  This recipe for doughnut holes is usually prepared with cinnamon sugar but we thought that powdered sugar donuts fit this movie more appropriately.  We also thought we would spice it up with a little raspberry jalapeno jelly.

AuthorTheGBYCategory, , , DifficultyIntermediate

Jelly Doughnut Holes - The GBY

Yields12 Servings
Prep Time15 minsCook Time5 minsTotal Time45 mins

Doughnut:
 2 cups Flour
 2 tbsp Sugar
 1 ½ tbsp Baking Powder
 ½ tsp Salt
 1 cup Milk, lukewarm
 ¼ cup Butter, melted
 1 Egg, large
 1 tsp Vanilla
 Powdered or Granulated Sugar
Raspberry Jalapeno Jelly
 ½ cup Green Bell Pepper, seeds removed, chopped
 1 cup Raspberries, frozen
 ¼ cup Jalapeno Peppers, seeds removed, chopped
 3 cups Sugar
 ¾ cup Cider Vinegar
 3 oz Pectin

Doughnut
1

Get out a skillet that's at least 2 1/2" deep; a 10" electric frying pan is a great choice, if you have one. Fill it with about 1" of vegetable oil, peanut oil preferred for best flavor. Start heating the oil to 350°F while you make the doughnut batter.

2

Whisk together the flour, sugar, baking powder, and salt.

3

Whisk together the lukewarm milk, melted butter, egg, and vanilla.

4

Stir the wet ingredients into the dry ingredients to make a thick batter (or soft dough).

5

When the oil has come up to temperature, use a tablespoon cookie scoop (or spoon) to drop balls of batter into the hot oil. This recipe will make 2" doughnut holes using a tablespoon cookie scoop and dropping in balls of dough about as big as an undersized ping pong ball.

6

Fry the doughnut holes for 2 minutes on the first side, or until they're a deep golden brown. Some of them may turn themselves over; that's OK, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes, until golden brown. Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.

7

When the doughnuts are cool, use a piping bag with a long, plain tip to fill them with as much jelly as you like. If you don't have a piping bag, try using an inexpensive plastic condiment squeeze bottle (think mustard or ketchup), with its tip cut off midway down to make it wider.

8

Shake the filled doughnuts gently in a bag of granulated sugar. Enjoy warm, or store at room temperature, loosely covered, for a day or so.

Raspberry Jalapeno Jelly
9

Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan and bring to a boil. Boil 1 minute.

10

Remove from heat; let cool 5 minutes. Stir in pectin.

11

Strain mixture through a fine strainer to remove pieces of peppers.

12

Allow to cool to room temperature.

Assembly
13

When the doughnuts and jelly are cool, use a piping bag with a long, plain tip to fill them with as much jelly as you like. If you don't have a piping bag, try using an inexpensive plastic condiment squeeze bottle (think mustard or ketchup), with its tip cut off midway down to make it wider.

14

Shake the filled doughnuts gently in a bag of powdered or granulated sugar. Enjoy warm, or store at room temperature, loosely covered, for a day or so.

Ingredients

Doughnut:
 2 cups Flour
 2 tbsp Sugar
 1 ½ tbsp Baking Powder
 ½ tsp Salt
 1 cup Milk, lukewarm
 ¼ cup Butter, melted
 1 Egg, large
 1 tsp Vanilla
 Powdered or Granulated Sugar
Raspberry Jalapeno Jelly
 ½ cup Green Bell Pepper, seeds removed, chopped
 1 cup Raspberries, frozen
 ¼ cup Jalapeno Peppers, seeds removed, chopped
 3 cups Sugar
 ¾ cup Cider Vinegar
 3 oz Pectin

Directions

Doughnut
1

Get out a skillet that's at least 2 1/2" deep; a 10" electric frying pan is a great choice, if you have one. Fill it with about 1" of vegetable oil, peanut oil preferred for best flavor. Start heating the oil to 350°F while you make the doughnut batter.

2

Whisk together the flour, sugar, baking powder, and salt.

3

Whisk together the lukewarm milk, melted butter, egg, and vanilla.

4

Stir the wet ingredients into the dry ingredients to make a thick batter (or soft dough).

5

When the oil has come up to temperature, use a tablespoon cookie scoop (or spoon) to drop balls of batter into the hot oil. This recipe will make 2" doughnut holes using a tablespoon cookie scoop and dropping in balls of dough about as big as an undersized ping pong ball.

6

Fry the doughnut holes for 2 minutes on the first side, or until they're a deep golden brown. Some of them may turn themselves over; that's OK, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes, until golden brown. Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.

7

When the doughnuts are cool, use a piping bag with a long, plain tip to fill them with as much jelly as you like. If you don't have a piping bag, try using an inexpensive plastic condiment squeeze bottle (think mustard or ketchup), with its tip cut off midway down to make it wider.

8

Shake the filled doughnuts gently in a bag of granulated sugar. Enjoy warm, or store at room temperature, loosely covered, for a day or so.

Raspberry Jalapeno Jelly
9

Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan and bring to a boil. Boil 1 minute.

10

Remove from heat; let cool 5 minutes. Stir in pectin.

11

Strain mixture through a fine strainer to remove pieces of peppers.

12

Allow to cool to room temperature.

Assembly
13

When the doughnuts and jelly are cool, use a piping bag with a long, plain tip to fill them with as much jelly as you like. If you don't have a piping bag, try using an inexpensive plastic condiment squeeze bottle (think mustard or ketchup), with its tip cut off midway down to make it wider.

14

Shake the filled doughnuts gently in a bag of powdered or granulated sugar. Enjoy warm, or store at room temperature, loosely covered, for a day or so.

Doughnut Holes with Raspberry Jalapeno Jelly

(Photo by: King Arthur Flour)

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