Sweet Corn Holes are a new twist on homemade donuts that will leave you ga-ga! The donuts are, of course, tender, melt-in-your-mouth confections, deep-fried to a gorgeous golden brown, and then coated in cinnamon sugar. But the secret to their delight lies in their hearts — their creamy, summery sweet fillings with notes of vanilla and cinnamon. Sweet Corn Holes are perfect for bringing a Labor Day barbecue to an amazing end or to really spice up your breakfast. You might just find new reasons to whip up a fresh batch!
Ingredients
For the doughnuts:
- vegetable oil, to taste
- 2 1/2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup plus 3 tablespoons sugar, divided
- 1 1/4 cups whole milk
- 5 tablespoons unsalted butter, melted
- 1 large egg, plus 1 large egg white
- 1/2 teaspoon ground cinnamon
For the sweet corn cream:
- 1 1/2 cups corn kernels
- 3/4 cup heavy cream
- 1/3 cup confectioners’ sugar
- ground cinnamon, to taste
- 1 teaspoon pure vanilla extract
Directions
Step 1 –In a medium pot, heat 3-4 inches of the vegetable oil until it reaches 350 degrees F.
Step 2 –Line a baking sheet with paper towels.
Step 3 –In a large bowl, stir the flour, the baking powder, the salt, and 3 tablespoons of the sugar together.
Step 4 –Add the milk, the butter, the egg, and the egg white, mixing until well-combined.
Step 5 –Using a small ice cream scoop or a similar implement, drop mounds of the batter into the hot oil in batches. Avoid crowding the doughnuts.
Step 6 –Fry the doughnuts until very golden-brown and fully cooked through, for about 3-4 minutes.
Step 7 –Use a slotted spoon to transfer the cooked doughnuts to the prepared baking sheet.
Step 8 –Repeat the frying process until all of the batter is used.
Step 9 –In a small bowl, toss the remaining sugar with 1/2 teaspoon of the cinnamon. Toss the doughnut holes in the cinnamon-sugar to coat. Make sure to do this while the doughnuts are still hot, otherwise, the sugar won’t adhere.
Step 10 –In the bowl of a food processor or blender, pulse the corn until it is relatively smooth. If the pulsed corn feels very wet, strain it, discarding the strained liquids and keeping the solids.
Step 11 –In the bowl of a stand mixer with a whip attachment, whip the heavy cream and the confectioners’ sugar together until medium peaks form.
Step 12 –Gently fold in the remaining cinnamon, the corn, and the vanilla.
Step 13 –Transfer the sweet corn cream to a pastry bag or a large plastic bag, snipping a 1/4-inch opening at the corner of the bag.
Step 14 –Poke each doughnut with the handle of a wooden spoon to make a hole.
Step 15 –Fill the doughnut holes with the sweet corn cream until they are filled
Step 16 –Serve.