Recipe for cooking jelly doughnuts

Breakfast Recipes :: Strudel Pastries and Donuts

Jelly Doughnuts

Posted by LladyRusty at recipegoldmine.com 12/17/2001 7:28 am

Source: Food TV Courtesy Gale Gand

4 to 4 1/2 c. white bread flour, plus more for dusting
1 tsp. salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 env. dry
    active yeast (2 1/2 tsp.)
1 c. lukewarm milk
2 Tbsp. sugar, plus more for dusting
2 lrg. eggs, beaten
2 Tbsp. unsalted melted butter and cooled
1/2 c. preserves of choice
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts

In the bowl of a mixer, combine 4 c. flour and salt. Add the yeast.

In a sm. bowl, combine the milk and 2 Tbsp. sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 Tbsp. of the milk and 2 Tbsp. sugar and let sit until foamy, about 5 to 10 mins. and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 Tbsp. at a time. Work in extra flour, 1 Tbsp. at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2 in. thick. When rolling dough, let it rest periodically to relax. Cut out into 3- to 4-in. rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 mins..

Transfer the risen doughnuts to a heavy pot filled 3 in.es high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 mins..

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-in. round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 tsp. preserves into them and serve.

Servings: 12