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
Recipe courtesy of our friend: @catnipbluntz
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.
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.
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.
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.
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.
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.