Cinnamon-sugar doughnut holes are fried until deeply golden, then filled with a lightly sweet corn whipped cream for an unusual late-summer dessert.

Sweet corn cream doughnut holes sound unusual until you remember how naturally sweet fresh corn can be. The fried dough is familiar: tender inside, deep gold outside, and rolled in cinnamon sugar while warm. The surprise is a cool whipped cream filling blended with corn and vanilla. It tastes a little like cereal milk at the height of summer. This is a weekend dessert rather than a casual Tuesday snack because frying and piping ask for attention. Still, the recipe is straightforward when the batter, coating, and filling are arranged before the oil heats.

A small scoop keeps fried batter under control

The batter uses baking powder rather than yeast, so there is no rise time. A whole egg plus one white gives structure without making the interior heavy. Small, consistent portions are important because the outside browns quickly. At 350°F, tablespoon-size mounds cook through in three to four minutes. Crowding drops the oil temperature and produces greasy doughnuts, while very hot oil colors the crust before the center sets. Tossing them in sugar while warm gives the crystals enough surface oil to cling.

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Sweet corn needs to be smooth and dry

Use tender cooked kernels and cool them completely before making the filling. Pulse until mostly smooth, then check the puree. Juicy corn may release liquid that loosens whipped cream, so drain off excess moisture and keep the solids. Cold heavy cream and a cold bowl make medium peaks easier to reach. Stop before the cream becomes stiff because folding in corn will tighten it slightly. Vanilla connects the filling to the doughnut flavor, while a small amount of cinnamon echoes the outside coating. Do not add warm corn to the cream or it will deflate.

Set up the station before the first batch fries

Line the draining tray, combine cinnamon sugar, fit the thermometer, and place a slotted spoon beside the stove. Mix dry ingredients, then stir in milk, butter, egg, and egg white only until no flour pockets remain. Heat three to four inches of oil in a deep pot that is no more than half full. Lower small scoops close to the surface to prevent splashing. Fry in batches and let the oil return to 350°F between them. Break open the first doughnut to check the center; that one belongs to the cook. Coat the rest while warm, then cool before filling. Process the corn, whip the cream, and fold gently. Use a wooden spoon handle to make one opening in each doughnut and pipe until the shell feels slightly heavier, stopping before the filling forces its way back out.

Serve the filled doughnuts the same day. Refrigerate any leftovers because of the cream and eat within 24 hours. Unfilled doughnuts can sit covered at room temperature for one day, though the coating softens.

Serving sweet corn cream doughnut holes

Arrange the filled doughnuts in one layer and bring them out soon after piping. The shell should still have faint crispness while the corn cream is cold. Coffee suits the cinnamon, and unsweetened iced tea works in warm weather. A bowl of berries keeps the plate from reading as a pile of beige fried food. Do not dust heavily with powdered sugar because the cinnamon coating already provides sweetness. For a party, make the doughnuts slightly smaller and pipe only a modest amount of filling. Large overfilled pieces are difficult to eat neatly, and the cream inevitably finds the cleanest shirt in the room. Pass small napkins and serve them as two-bite pieces.

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Unexpected Flavor

Sweet Corn Cream Doughnut Holes

Author: Yas Sine Cooking Method: Deep Frying Cuisine: Dessert Courses: Dessert Recipes Recipe Keys: F Fried Dessert P Potluck S Sweet Corn

Difficulty: Intermediate Prep Time 25 mins Cook Time 30 mins Total Time 55 mins

Cooking Temp: 350  C Servings: 8

Best Season: Summer

Dietary:

V Vegetarian

Description

These tender fried doughnut holes are rolled in cinnamon sugar and piped with a whipped cream filling made from sweet corn.

Ingredients

Servings

• Doughnuts: vegetable oil for frying
• 2 ¹⁄₂ cups all-purpose flour (300 g)
• 1 tablespoon plus 1 teaspoon baking powder
• ¹⁄₂ teaspoon salt
• ³⁄₄ cup plus 3 tablespoons granulated sugar divided (185 g)
• 1 ¹⁄₄ cups whole milk (300 ml)
• 5 tablespoons unsalted butter melted (71 g)
• 1 large egg
• 1 large egg white
• ¹⁄₂ teaspoon ground cinnamon divided. Filling: 1 ¹⁄₂ cups sweet corn kernels cooked and cooled (225 g)
• ³⁄₄ cup heavy cream cold (180 ml)
• ¹⁄₃ cup powdered sugar (40 g)
• additional ground cinnamon to taste
• 1 teaspoon vanilla extract.

Instructions

1. Pour 3 to 4 inches of vegetable oil into a heavy pot and heat to 350°F (177°C). Line a sheet pan with paper towels.
2. Stir flour baking powder salt and 3 tablespoons granulated sugar in a large bowl.
3. Add milk melted butter egg and egg white. Mix just until combined.
4. Use a small scoop to lower portions of batter into the oil without crowding. Fry 3 to 4 minutes turning as needed until deeply golden and cooked through.
5. Lift out with a slotted spoon and drain. Repeat with the remaining batter while returning the oil to 350°F between batches.
6. Mix the remaining granulated sugar with 1/2 teaspoon cinnamon. Toss the warm doughnut holes in the mixture.
7. Process the corn until nearly smooth. If watery drain and keep the solids.
8. Whip cold cream and powdered sugar to medium peaks. Fold in corn vanilla and a pinch of cinnamon.
9. Transfer filling to a piping bag. Poke a hole in each cooled doughnut with a wooden spoon handle and pipe in the corn cream. Serve..

Note

Frying safety: use a deep heavy pot, keep the pot no more than half full, monitor oil with a thermometer, and never leave it unattended. Fresh or thawed frozen corn works; cool it before folding into whipped cream. Nutrition information was not supplied by the source.

Keywords: sweet corn doughnut holes, corn cream donuts, filled doughnut holes, summer dessert