“Like gulab jamuns, only not,
Like doughnut holes, not store bought.
A warm bite, with a dollop of cream 
Life seems perfect, and not a wild dream.
Pop one in, before it rolls away
Drizzle with honey, on a warm Saturday.
Make them once, share a few
A recipe old, in avatar new..”
When life gives you Mascarpone, Tiramisu [however delicious!], is not all you need to make.
Staring at a bag of apples, a tub of mascarpone and a cupboard full of spices, I got thinking – spiced doughnuts! The only thing I did not want to use was cinnamon, since apple-cinnamon combo is such an overkill. So I went with cardamom – a favorite in every Indian pantry. Out popped these airy bite-sized donuts, with a warm crisp exterior, not too sweet, and subtle flavors of cardamom and apple. Almost like Kheer in a disguise. Mmmm…
The recipe is a keeper as you can make it with different flavors and serve with a variety of sprinkles & syrups to make it seasonal/suite the palate. Oh, and I almost forgot to mention, they’re so darn easy to make!
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Apple, Cardamom and Mascarpone Doughnut Holes
- Total Time: 45 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Air light, subtly spiced doughnuts. A warm, crisp exterior and a hint of apple.
Ingredients
- 2 eggs (2 eggs) eggs
- 1 oz (113 g) mascarpone, at room temperature
- 1 red apple (1 red apple) red apple, grated
- 4 green cardamoms (4 green cardamoms) green cardamoms, crushed
- 1 cups (237 ml) all purpose flour, sifted
- 1 tsp vanilla essence
- 1.5 tsp baking powder
- 1/4 cup brown sugar
- Coconut flakes/powdered sugar for sprinkling
- 1 teaspoon olive oil + Canola oil for deep frying
Instructions
- Heat a non-stick pan and add 1 teaspoon olive oil, apples, sugar, and cardamom. Cook on medium-high heat until most of the liquid evaporates and the apples turn brown and pasty (about 15 minutes). Remove from heat and cool. Discard the cardamom skin.
- Soften the mascarpone by mixing it slowly until it resembles whipped cream. Stir in the apple mixture and fold gently. Refrigerate for 2 hours.
- In a bowl, mix the flour and baking soda. Add the egg, essence, and cardamom-infused apple mascarpone. Mix until just combined.
- Heat oil for frying in a deep pan. Drop scoops of batter into the hot oil using a mini ice cream scoop, turning occasionally until golden brown. Drain on kitchen towels and sprinkle with powdered sugar or coconut flakes.
- Serve with cream, chocolate syrup, jam, or your favorite caramel.
Notes
- For a smoother batter, ensure the mascarpone is at room temperature and fully whipped before adding the apple mixture.
- To prevent the doughnuts from absorbing too much oil, ensure the oil is at the correct temperature (about 350°F/175°C) before frying.
- Leftover doughnut holes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 doughnut holes
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
Can I bake these doughnut holes instead of frying them?
You can bake them at around 375F for 12 to 15 minutes, but the texture will be more like a cake bite than a traditional fried doughnut. Frying gives that crispy exterior that contrasts with the soft, mascarpone-enriched inside.
How much cardamom should I use so it doesn’t overpower the apple flavor?
Start with half a teaspoon of ground cardamom for a subtle warmth. You can always add more to taste, but cardamom is potent and can easily dominate if you’re heavy-handed.
What does the mascarpone do in this recipe?
Mascarpone adds richness and moisture to the dough, giving the doughnut holes a softer, more tender crumb. It also pairs well with the apple and cardamom without adding a strong cheese flavor.
