Jelly Doughnuts With Strawberry-Rhubarb Jam

Serves: 4

Jacklyn McClure

1 January 1970

Based on User reviews:

53

Spice

58

Sweetness

42

Sourness

39

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1

Cooking Spray (nonstick)

3 cup

Whole Milk

2.75 cups

Pastry Flour

1

Vanilla Bean (cut in half lengthwise)

1 cup

Butter (1 stick, cubed)

6

Eggs

1 tsp

Salt

1

Oil (for deep-frying)

1 cup

Sugar

1

Vanilla Bean Seeds (vanilla bean, cut lengthwise, seeds reserved)

2 cups

Rhubarb (diced, cut into 1-inch pieces, about 4 stalks)

1 cup

Red Wine

4

Strawberrys (pints small to medium, hulled and diced)

Directions:

1

Line 2 or 3 baking sheets with parchment paper and then spray with nonstick spray

2

Dust lightly with bread flour

3

Crumble the fresh yeast into the bowl of an electric mixer, or sprinkle in the dry yeast

4

In a small saucepan, warm the milk until it is no longer chilled and is just barely lukewarm, about 105 degrees F

5

Pour the milk over the yeast and whisk to dissolve

6

Add 1 1/2 cups of the pastry flour to the milk and whisk 2 or 3 times to just barely incorporate

7

Sprinkle the rest of the pastry flour over the mixture to cover the top

8

Do not mix this any further

9

Cover the bowl with plastic wrap so that it is airtight, and place in a slightly warm place until the top layer of flour has cracked noticeably, about 4 minutes

10

Meanwhile, remove the vanilla bean seeds by scraping the length of the bean with the back of a knife

11

Place the seeds in a saucepan with the butter and melt together over low heat

12

Set aside

13

In a large bowl, whisk together the eggs, sugar and salt

14

Add the vanilla-butter mixture and quickly whisk into the eggs

15

Pour the egg-butter mixture into the mixing bowl with the flour

16

Mix on low speed for a few seconds to incorporate the flour, and then increase the speed to medium and mix for 1 minute

17

Add the 3/4 cup of bread flour and mix on low for a few seconds, then on medium for 2 minutes

18

The batter will be lumpy and quite sticky

19

Transfer to a large greased bowl and cover completely with plastic wrap so it is airtight

20

Return the bowl to the warm spot and let rise until it doubles in size, about 2 hours

21

Once it has risen, sprinkle 1/4 cup of bread flour over the surface

22

With your hands, gently tuck the sides of the dough under itself to deflate it

23

Cover the bowl again and let the dough rise until it has doubled in size again, about 45 minutes

24

You will need a significant amount of bread flour to coat your work surface

25

Choose a surface that is cool to the touch

26

Sprinkle a thin blanket of flour over it, and using a pastry scraper, pour 1/3 of the dough over the flour

27

Then sprinkle the surface of the batter with more bread flour

28

With the palm of your hand, gently press the dough down to about 1/2-inch thick

29

Dip the end of a 1 1/2-inch round cutter in flour and begin to cut the doughnuts out

30

Rather than picking them up with your fingers, use the cutter to push the doughnut off the end of the counter and on to the palm of your hand

31

Or try using a small spatula dipped in flour to lift the doughnut off the counter, being careful to keep the round shape

32

Then gently place the doughnuts on the floured baking sheets

33

Repeat until you have cut all the doughnuts

34

Wrap the baking sheets with plastic and refrigerate the doughnuts as you work

35

(Bring to room temperature before frying)

36

To fry, add enough oil to come halfway up the sides of a large saucepan and heat to 350 degrees F

37

Carefully drop the doughnuts into the oil, about 6 at a time, making sure you do not overfill the pot

38

Fry the doughnuts until they are golden on both sides, about 3 minutes total

39

Drain on paper towels, and then toss into a bowl of sugar to coat

40

Fill doughnuts with Strawberry-Rhubarb Jam, if desired

41

Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan

42

Add enough water to moisten all of the sugar (about 1/4 cup)

43

Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules

44

Cook the sugar over high heat until it caramelizes and turns golden, about 4 to 5 minutes

45

Add the rhubarb and the wine

46

Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp; be careful; the mixture will splatter

47

Add 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat

48

Cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes

49

Add another 1/3 of the berries and quickly stir until just softened

50

Add the last batch of berries, turn off the heat, and stir gently

51

Allow the jam to sit undisturbed about 10 minutes

52

If using to fill the doughnuts, refrigerate the jam so it sets up and filling is easier

53

Keep refrigerated