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JELLY OR FILLED DOUGHNUTS




Source of Recipe


Modified from a recipe shown on Food TV


Recipe Introduction


Addictive, and popular too!


List of Ingredients




4 to 4 1/2 cups white bread flour, plus more for dusting
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (1 1/2 teaspoons)
1 cup lukewarm milk
2 tablespoons granulated sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup preserves of choice (or other filling, if desired)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts OR confectioner's sugar, milk, and flavoring, if glazing

Recipe



In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes.) Add to the flour mixture. Mix well. 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 tablespoon at a time if too dry, or work in extra flour, 1 tablespoon at a time if too sticky. 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, turning to coat all over. 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 inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4 inch 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 minutes.

Transfer the risen doughnuts to a heavy pot filled 3 inches high with vegetable oil at 375 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves or other filling into them and serve. Servings: 12

You might want to make a glaze with confectioner's sugar, milk, and a little flavor extract (choose to complement filling, if used). If you do, omit the rolling into a sugar - cinnamon mixture. Dip the filled doughnuts into the glaze and allow to dry on wire racks with waxed paper underneath to catch runoff (which can be saved and reused).

Note: Instant puddings or Curds work well as fillings, too! I once used French Vanilla Instant pudding into which I whipped some smooth peanut butter as a filling, and the kids went nutty over them!