Jelly Doughnuts
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Bloom the yeast: Pour the warm milk into the bowl of a stand mixer
2
Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes
3
Make the dough: Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended
4
Add 2 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl
5
(The dough will be sticky; if it's too wet, add the remaining 1/4 cup flour
6
) Add the butter and mix until smooth
7
Let it rise: Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap
8
Let rise in the refrigerator, at least 4 hours or overnight
9
Cut out the doughnuts: Line 2 baking sheets with parchment and dust with flour
10
Dust a clean surface with flour; turn out the dough onto the surface
11
Dust the dough with flour, then gently pat it out to make it easier to roll
12
Using a rolling pin, roll out the dough until about 1/2 inch thick
13
Cut the dough into 1 1/2-inch rounds with a cookie cutter; transfer to the prepared baking sheets
14
Reroll the scraps and cut out more rounds
15
Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place
16
Fry them: Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 360 degrees F
17
Working in batches, fry the doughnuts, turning, until golden brown, 1 to 1 1/2 minutes total
18
Using tongs or a skimmer, remove to paper towels to drain
19
Fill with jelly: Fit a pastry bag with a 1/8-inch-round tip; place the bag in a glass and cuff the open end over the glass
20
Fill the bag with jelly
21
Insert the pastry tip into the side of a doughnut and gently squeeze to fill
22
Repeat with the remaining doughnuts
23
Dust with confectioners' sugar and serve warm
24
Photograph by David A
25
Land