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Jelly Doughnuts

Source of Recipe

From "Paula Deen's Southern Cooking Bible" by Paula Deen


Recipe Introduction

"My Michael just has to have his jelly doughnuts. And if you have never watched a grown man with a snow-white beard eating a homemade jelly doughnut, well, let me tell you, it is one of life's greatest pleasures. Bless him."

List of Ingredients

â—¦ ½ cup lukewarm (100° to 110° F) whole milk
â—¦ 1 envelope (¼ ounce) active dry yeast
â—¦ 1 tablespoon honey
â—¦ About 2 cups all-purpose flour, plus extra for dusting
â—¦ ¼ cup sugar, plus extra for coating doughnuts
â—¦ 1 large egg
â—¦ 1 teaspoon salt
â—¦ 5 tablespoons butter, at room temperature, cut into tablespoons
â—¦ About 4 quarts vegetable oil, for deep-frying
â—¦ ¾ cup jelly or preserves (your favorite)


Recipe

In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, whisk together the milk, yeast, and honey at medium-low speed. Cover with plastic wrap and let sit in a warm, draft-free place until bubbly, about 10 minutes.

Add 2 cups flour, ¼ cup sugar, the egg, and the salt to the yeast mixture and, using the dough hook attachment at low speed or kneading by hand, mix until the ingredients come together. Add the butter, 1 tablespoon at a time, beating until incorporated. Increase the speed to medium and mix the dough until smooth and elastic, about 5 minutes. The dough should be soft, but not sticky. If it is sticky, add more flour, 1 tablespoon at a time, until it's soft and silky. Grease a large bowl with oil or coat with cooking spray and turn the dough into the prepared bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Sprinkle a generous handful of flour over a work surface. Sprinkle a small handful of flour over a baking sheet. Turn the dough out onto the surface and pat into a ½-inch-thick round. Using a 3-inch round biscuit or cookie cutter, cut the dough into rounds. Gently gather the scraps, re-pat, and cut more doughnuts from the scraps. Re-pat these scraps just one more time, folks. Place the doughnuts on the prepared baking sheet, cover with plastic wrap, and let rise until doubled in size, 20 to 30 minutes.

In a deep pot, heat 3 inches of oil until it reaches 350° F on a deep-fry thermometer. Meanwhile, set a wire rack on a baking sheet and place next to the pot. Set up a plate with sugar at the ready.

Add the doughnuts to the hot oil, two or three at a time, taking care not to crowd the pot. Fry until golden brown, 2 to 3 minutes each side. Transfer the doughnuts to the rack to cool for 1 minute, then roll in granulated sugar to coat all sides. Return to the rack. Once all the doughnuts have cooled completely, cut a pocket in the side of each doughnut. Using a spoon, stuff 1 tablespoon of jelly inside each doughnut. Reroll in sugar if you think it needs more. I guarantee you these doughnuts are worth the wait.

Makes about 12 doughnuts