Jelly Doughnuts
List of Ingredients
You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.
1 cup milk (110 degrees)
1/4 + 1 tablespoon, (110 degrees)
1 egg, beaten
3 tablespoons butter or margarine, melted
3/4 cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 tablespoon active dry yeast
3/4 cup jam or jelly
oil for fryingRecipe
In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.
Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes. Roll dough out to 1/4 inch thickness. With floured cookie cutter, cut into 2 1/2 inch rounds.
Place (see note below) 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
Heat oil in deep fryer to 375 degrees. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.
Makes 24 doughnuts
Note: An easier way to do these is to cook without the jelly in them and add it with the help of a pastry bag. The size of the tip will depend on the type of jelly or jam you use. Just place the jelly or jam in a bowl and mix thouroghly with a fork to break up any larger chunks.
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