Description
Air light, subtly spiced doughnuts. A warm, crisp exterior and a hint of apple.
Ingredients
Units
Scale
- 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