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06/08/2011 National Jelly-Filled Doughnut Day Peanut Butter and Jelly Filled Doughnuts

Source of Recipe

Daring Bakers Challenge


Recipe Introduction

Happy National Jelly-Filled Doughnut Day! Ever wonder how light, fluffy doughnuts manage to burst with heavy, juicy jelly? Truth be told, I've only ever sampled jelly doughnuts from my childhood favorite pit stop, Dunkin' Donuts -- and even as a kid would typically skip the fruity pastries for a less messy variety. But who knew homemade jelly doughnuts were so simple to make? Unlike the meticulous assemblage of the likes of ravioli, pot stickers and dumplings, which require precise amounts fastidiously stuffed in their casing, the jelly doughnut is a less daunting endeavor, as the jelly gets pumped into cooked doughnuts with the tip of a pastry bag. Punch Bowl

List of Ingredients

HOME COOKIN’ 06/08/2011 National Jelly-Filled Doughnut Day Peanut Butter and Jelly Filled Doughnuts



Peanut Butter and Jelly Filled Doughnuts


2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees)
5 1/2 – 6 cups all purpose flour
1/3 cup shortening, softened
1 teaspoon kosher salt
1/2 cup sugar
2 large eggs, room temperature
1 1/2 cup lukewarm whole milk
canola oil (about 1 quart)
Peanut Butter Cream
1 cup powdered sugar
1 cup creamy peanut butter (not natural)
7 Tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/2 ounces heavy whipping cream
Raspberry Jam
Powdered Sugar


Recipe



In a large bowl pour 1/4 cup of warm water. Sprinkle 2 packets of active dry yeast on top of the water and mix with your hands. Let the water/yeast sit for 5 minutes. After 5 minutes, the yeast mixture should appear foamy.

Add 2 cups all purpose flour, 2 large eggs, 1/3 cup softened shortening, 1 teaspoon kosher salt, 1/2 cup sugar, and 1 1/2 cups lukewarm mix. Mix the ingredients to combine. Add in the remaining flour, 1/2 cup at a time. Reserve 1/2 – 1 cup of the flour. The reserved flour will be used if your dough is still sticky.

Switch to a dough hook and knead the dough for 5 minutes. If the dough is sticky, add the 1/2 – 1 cup of flour.

Once you’re done kneading the dough, place the dough on the counter that’s been sprinkled with flour. Knead the dough by hand for about 2 minutes.

Place the dough in a lightly greased bowl and covered the bowl with a damp towel or plastic wrap. Put the dough in a warm, draft free area and allow to rise until doubled in size. This usually takes about 30 minutes.

While the dough is rising, make the peanut butter cream.

Sift 1 cup of powdered sugar and set aside.

In a large bowl with the paddle attachment, mix 7 Tablespoons of softened unsalted butter for about 3 minutes. Then add 1 cup of creamy peanut butter (not natural) and mix for a couple of minutes.

Add in the 1 teaspoon of vanilla extract.

Slowly add in the 1 cup of powdered sugar on low speed. Once the powdered sugar is incorporated, increase the speed.

Then add in 3 1/2 ounces (a little more than 1/3 cup) and mix to combine. Then increase the speed and mix for a couple of minutes.

Put the peanut butter cream in a piping bag that’s been fitted with a small decorating tip. Take another piping bag that’s been fitted with a small decorating tip and fill it with the raspberry jam.

Now go back to working on the doughnut dough

Take the dough out of the bowl and place it on the counter that’s been sprinkled with flour. Roll the dough out until it’s 1/2 inch thick.
Using a circle pastry cutter, cut the dough into about 18-21 circles.

Place the doughnuts on a lightly greased baking sheet and cover with a damp towel. Place in a draft free, warm area for about 20 minutes.

In a Dutch oven or deep pot, pour in about 1 quart of canola oil or enough to fill up the pot 2/3 of the way. Place a candy thermometer in the pot to monitor the temperature of the oil. Heat the oil to 350 degrees.

When the oil has reached 350 degrees, slowly drop in a couple of the doughnuts at a time. Flip the doughnuts onto the other side when they’re golden brown. Once the doughnuts are golden brown, place them on the cooling rack.
Continue frying the remaining doughnuts and make sure to monitor the temperature of the oil.

Now fill the doughnuts:

Poke a hole in the side of the doughnut with your finger and hollow out a large hole in the doughnut. First start with the jelly and fill up the hole halfway. Then take the peanut butter cream and hill up the rest of the hole.

Sprinkle with powdered sugar and enjoy!