• 24 donut holes
  • 1 cup Heavy Whipping Cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 2 oz maple-bourbon


Set the EGG for indirect cooking at 550°F/275°C.

  1. Combine the bourbon, sugar, vanilla extract, and heavy whipping cream in the bowl of your stand mixer.
  2. Using the whisk attachment, beat the cream on medium to medium-high until soft peaks form. About 3 - 5 minutes.
  3. The result should be light and fluffy.
  4. Take your donut holes out of the package and place them directly on the cooking grid and grill each side for about 1 minute to caramelize the sugars.
  5. Pipe or spoon the whipped cream on top of each grilled donut hole.


  • Category: GRILLING
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