Jelly Doughnuts
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
66
Sourness
49
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine
2
Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky)
3
On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour
4
On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk
5
Use a 2-inch round cookie cutter to cut out as many circles of dough as you can
6
Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil
7
Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet
8
Repeat with the remaining dough
9
Let the dough circles rest in a warm, draft-free area for 1/2 hour
10
Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F)
11
Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total
12
Transfer the doughnuts to a paper towel to drain
13
Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner
14
When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center
15
Insert the tip of the bag into the opening and pipe in as much filling as possible
16
Repeat with the remaining doughnuts and filling
17
Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt
18
Combine the grapes, sugar, and water in a nonreactive pot
19
Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes
20
Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture
21
Cool to room temperature and transfer the pot to the refrigerator overnight
22
Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end)
23
Press the chilled grape mixture through a coarse mesh strainer
24
Discard the seeds
25
Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice
26
Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes
27
Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it
28
Return the spoon to the freezer for 3 to 4 minutes
29
(Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary
30
) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon
31
Continue this testing process until the jelly spreads smoothly
32
Let the jelly cool, then store it in the refrigerator