Inspired by the iconic cocktail, our Dark and Stormy Doughnut holes boast a bold blend of ginger, rum, and a hint of lime, capturing the essence of the beloved libation in each bite-sized morsel.
Dark and Stormy Doughnut Holes
Makes about 18
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground allspice
- 2 tablespoons vegetable shortening
- ½ cup whole milk, divided
- ¼ cup aged rum*
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2 cups confectioners’ sugar
- 1 tablespoon lime zest
- ¼ cup fresh lime juice
Instructions
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°.
- In a large bowl, combine flour, granulated sugar, baking powder, ginger, salt, and allspice. Using a pastry blender, cut in shortening until mixture is crumbly. Add 6 tablespoons milk, rum, vanilla, and egg, stirring until a dough forms. Shape dough into 1-inch balls.
- Working in batches, if necessary, carefully place balls in hot oil, and fry until golden brown, about 2 minutes. Remove with a slotted spoon, and let drain on paper towels.
- In a small bowl, whisk together confectioners’ sugar, lime zest and juice, and remaining 2 tablespoons milk. Coat doughnut holes with glaze and serve immediately.
Notes
*We used Bayou Select Rum. You may substitute Bayou Select Rum with an aged Demerara rum, if desired.
