I tried this recipe from Chuck Hughes' article in Food Network Magazine this month!
Jelly Donuts from the Food Network
Active time: 50 minutes
Rising time: 5 hours at minimum
1 cup warm milk (about 105F) don't let it get too hot, or it will kill the yeast
1 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
2 to 2 1/4 cups all-purpose flour, plus more for dusting
4 tbs unsalted butter, softened and cut into pieces
Vegetable oil for deep frying
jelly or seedless jam for filling
Confectioner's sugar for dusting
1. Bloom the yeast: pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes.
2. Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended. Add 2 cups of flour and mix with the dough hook to combine, stopping to crape down the bowl. (I just used a wooden spoon). The dough will be sticky, if it's too wet, add the remaining 1/4 cup of flour (ok, I'll admit I did more like 1/2 cup). Add the butter and mix until smooth.
3. Brush a large bowl with vegetable oil, add the dough and cover with plastic wrap. Let it rise in the refrigerator, at least 4 hours or overnight.
4.Line 2 baking sheets with parchment and dust with flour. Dust a clean surface with flour. Turn out the dough and dust with flour. Roll out to 1/2 an inch. Cut the dough into 1 1/2 inch round with a cookie cutter and transfer to the baking sheets. Reroll the scraps and repeat. Dust the rounds lightly with flour, cover with plastic wrap and let rest 1 hr in a warm place.
5. Heat 2 to 3 inches vegetable oil in a large pot until a deep-frying thermometer reads 360F. Working in batches, fry the doughnuts, turning until golden brown. Use tongs to do this. Then remove with tongs or a skimmer to drain on paper towels.
6. Fit a pastry bag (or ziploc) with a 1/8 inch round tip. Insert the pastry tip into the side ofa doughnut and gently squeeze to fill. Repeat with the remaining doughnuts. Dust with confectioner's sugar and serve warm.
Happy Holidays! <3
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| I started experimenting and made some regular donuts too (: |
Active time: 50 minutes
Rising time: 5 hours at minimum
1 cup warm milk (about 105F) don't let it get too hot, or it will kill the yeast
1 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
2 to 2 1/4 cups all-purpose flour, plus more for dusting
4 tbs unsalted butter, softened and cut into pieces
Vegetable oil for deep frying
jelly or seedless jam for filling
Confectioner's sugar for dusting
1. Bloom the yeast: pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes.
2. Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended. Add 2 cups of flour and mix with the dough hook to combine, stopping to crape down the bowl. (I just used a wooden spoon). The dough will be sticky, if it's too wet, add the remaining 1/4 cup of flour (ok, I'll admit I did more like 1/2 cup). Add the butter and mix until smooth.
3. Brush a large bowl with vegetable oil, add the dough and cover with plastic wrap. Let it rise in the refrigerator, at least 4 hours or overnight.
4.Line 2 baking sheets with parchment and dust with flour. Dust a clean surface with flour. Turn out the dough and dust with flour. Roll out to 1/2 an inch. Cut the dough into 1 1/2 inch round with a cookie cutter and transfer to the baking sheets. Reroll the scraps and repeat. Dust the rounds lightly with flour, cover with plastic wrap and let rest 1 hr in a warm place.
5. Heat 2 to 3 inches vegetable oil in a large pot until a deep-frying thermometer reads 360F. Working in batches, fry the doughnuts, turning until golden brown. Use tongs to do this. Then remove with tongs or a skimmer to drain on paper towels.
6. Fit a pastry bag (or ziploc) with a 1/8 inch round tip. Insert the pastry tip into the side ofa doughnut and gently squeeze to fill. Repeat with the remaining doughnuts. Dust with confectioner's sugar and serve warm.
Happy Holidays! <3
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