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Shortcut Choux Jelly Doughnut Holes

Delightful bite-sized doughnut holes made with choux pastry and filled with jelly or jam, perfect for satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup water
  • 1/2 cup butter Unsalted
  • 1 cup all-purpose flour Can substitute with almond flour or gluten-free blend
  • 1/4 teaspoon salt
  • 4 large eggs
  • Oil for frying Vegetable oil recommended
Filling and Topping
  • Jelly or jam of your choice Use sugar-free for a healthier option
  • Powdered sugar for dusting

Method
 

Making the Dough
  1. In a saucepan, bring water and butter to a boil.
  2. Add flour and salt, stirring until the mixture forms a ball.
  3. Remove from heat and let cool slightly.
  4. Beat in eggs one at a time until smooth.
Frying
  1. Heat oil in a deep fryer or large pot.
  2. Drop spoonfuls of dough into hot oil, frying until golden brown.
  3. Remove with a slotted spoon and let drain on paper towels.
Assembling
  1. Use a piping bag to inject jelly or jam into each doughnut hole.
  2. Dust with powdered sugar before serving.

Notes

Store in an airtight container for up to 2 days or refrigerate for 5 days. Freeze for longer storage up to 2 months.