Jelly Doughnuts
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
58
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Salt1 cup
Milk (lukewarm)2 tbsps
Sugar (plus more for dusting)2 large
Egg (beaten)1 cup
Preserve (of choice)Directions:
1
Watch how to make this recipe
2
In the bowl of a mixer, combine 4 cups flour and salt
3
Add the yeast
4
In a small bowl, combine the milk and 2 tablespoons sugar
5
Add with the remaining milk to the flour
6
(If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour
7
) Add the eggs and butter to the flour mixture
8
Begin to mix the ingredients into a soft, but not sticky, dough
9
Add a little extra milk, 1 tablespoon at a time
10
Work in extra flour, 1 tablespoon at a time
11
Turn the dough out onto a lightly floured surface and knead until smooth and elastic
12
(You can do this in a mixer fitted with a dough hook
13
) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours
14
Punch down the risen dough
15
Turn out onto a lightly floured surface and knead for a few seconds
16
With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick
17
When rolling dough, let it rest periodically to relax
18
Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter
19
Re-roll the scraps to make more rounds
20
Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel
21
Let rise in a warm spot until doubled in size, about 20 minutes
22
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F
23
Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes
24
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together
25
Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves
26
Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve