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Pork Panko Donut Holes

Forget Dunkin’—@catnipbluntz made Pork Panko Apple Donut Holes with Apple Cider Jam that blow the commercial guys out of the park!

Ingredients (Makes about 20 Donut Hole)
  • 2T butter, melted
  • 2.5T sugar
  • 3/4c + 1/8c flour
  • 1/8c pork panko
  • 1/2T baking powder
  • 1/4t salt
  • 1 egg
  • 2T milk
  • 4T good quality apple cider
  • 1.5 quart canola oil, for frying

Sugar Pork Panko Coating

  • 1/4c pork panko
  • 1/4c sugar

Apple Cider Jam

  • 1/2T unsalted butter
  • 1 apple, grated
  • 1c apple cider
  • 1/2c sugar
  • 1t fresh lime juice
  • 1/8t vanilla extract
  • 1/8t salt
Pork Panko Donut Holes

Recipe courtesy of our friend: @catnipbluntz

Step 1

For the jam: Cook down apple, sugar, cider, lime juice and salt over a medium heat until cooked through and soft; about 15 minutes. Purée jam in a blender until smooth. Return mixture to pan. Add vanilla. Cook another 10 mins over med-low heat untill thickened. Stir in butter. Let cool. Serve at room temperature with donut holes.

Step 2

For the coating: In a small dry pan over medium heat cook 1/4 cup pork panko till lightly brown and crisped, stirring often; about 5 minutes. Set aside to cool.

Step 3

For the donut holes: Whisk together all dry ingredients in a medium mixing bowl. Add melted butter, apple cider, milk & egg to mixture combine until it forms a sticky dough. Pinch 1 tsp of dough and gently roll into tight balls. Once done, set dough balls aside.

Step 4

Heat oil in a heavy-bottomed pot fitted with a candy/deep fry thermometer (if you’re using a traditional one make sure it’s not grazing the bottom of the pot) until it’s reaches 375 degrees.

Step 5

While the oil heats finish the coating. In a separate dish combine 1/4 cup of granulated sugar and the cooled crisped pork panko from earlier. Set aside. Line 2 plates with paper towels or clean cloths.

Step 6

Time to fry the donut holes, half a batch at a time, adjusting the burner as needed so the temperature stays at around 375 degrees. Fry until cooked through & golden brown, about 1.5-2 minutes. Drain donut holes on one of the plates briefly. Then roll each donut hole in the sugar pork coating. Set finished doughnuts on the other lined plate.

NOTE: Serve doughnuts with jam and the leftover pork sugar for sprinkling. Best eaten immediately, or later the same day at the very latest.