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
  1. 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°.
  2. 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.
  3. 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.
  4. 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/dark-stormy-doughnut-holes/