Spiced Raspberry Jelly Doughnuts
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Milk3 cups
Flour3 tsp
Salt1 tsp
Cinnamon1 tsp
Nutmeg (freshly grated)3 tbsps
Butter (melted)1 tbsp
Lemon Zest6 cups
Vegetable Oil1 cup
Sugar1 tbsp
Lemon JuiceDirections:
1
In a small saucepan, heat milk to a boil
2
Remove from heat, add sugar and cool to 110 degrees F
3
Mix together warm milk and yeast and let sit for a few minutes
4
Transfer to a large bowl
5
Sift together flour, salt, cinnamon and nutmeg
6
Using a wooden spoon, add flour mixture to the milk mixture
7
Mix in egg yolks, melted butter and lemon zest
8
Turn mixture out onto a well-floured surface
9
Knead to form a dough
10
Place dough in a clean, lightly oiled bowl and cover with a towel
11
Place in a warm, draft-free area and let rise for 1 1/2 hours
12
Remove dough from bowl and place on a floured surface
13
Roll out the dough to 1/8-inch thickness
14
Using a 3-inch round cookie cutter, cut the dough into 24 circles
15
Place 12 of the circles on a parchment lined sheet pan
16
Spoon 1 teaspoon of filling into the center of each circle
17
Brush beaten egg around the perimeter of each of the 12 circles
18
Place another circle on top of the raspberry filling and press around the edges to seal
19
Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location
20
In a large, deep pot, heat the oil to 325 degrees F
21
When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes
22
Remove to a paper towel-lined plate and sprinkle with powdered sugar
23
In a saucepan, combine 1 pound raspberries, sugar and lemon juice
24
Cook over low heat until sugar dissolves and raspberries begin to break down
25
Remove from heat and transfer to a food processor
26
Puree until smooth
27
Strain through a fine mesh strainer into a saucepan
28
Cook over medium heat for 10 to 15 minutes, stirring occasionally
29
Add in 1/2-cup whole raspberries
30
Cook for 1 more minute
31
Remove from heat, whisk in cornstarch mixture
32
Return to high heat, bringing to a boil, whisking constantly until mixture is thick
33
Remove from the heat and cool