JELLY DOUGHNUTS
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good. The only specialty tool you'll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.
Provided by Mark Bittman
Categories dessert
Time 3h
Yield About 1 dozen
Number Of Ingredients 8
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
- When the doughnuts are cool enough to handle but still warm, roll them around in a shallow bowl of granulated sugar to coat. Fill with your favorite jelly.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams
SUPER EASY JELLY DOUGHNUTS
This recipe was given to me by my grandmother. It is a great way to use up day old white bread and the other ingredients are most always on hand. My kids love them!
Provided by anmlnrs
Categories Bread Yeast Bread Recipes
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
- Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 13.4 g, Cholesterol 14.2 mg, Fat 23.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 70.4 mg, Sugar 6.6 g
JELLY DOUGHNUTS
There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Time 40m
Yield 16 doughnuts.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
JELLY DOUGHNUTS
Make and share this Jelly Doughnuts recipe from Food.com.
Provided by Samantha S.
Categories Breads
Time 1h
Yield 12 doughnuts, 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt the milk and the butter together in a small bowl. Set aside to cool slightly (110°F).
- 2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Add the milk mixture, the eggs and egg yolks and mix on low just until combined. Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. The dough should be workable but still somewhat sticky. Add a few more tablespoons of flour if necessary but resist the urge to add too much.
- Transfer the dough to a buttered bowl, cover with plasitc wrap, and set it in a warm place to double, 60 to 90 minutes.
- Tip the dough out onto a lightly floured surface and knead it once or twice to expel the air. Roll the dough into a 91/2 by 12 1/2 inch rectangle. It should be about 1/2 inch thick. Using a 3 inch round cookie cutter, cut out 12 dough rounds and set them on two floured rimmed baking sheets. Lightly cover the sheets with plastic wrap and set in a warm place until almost doubled, 60 to 90 minutes.
- Line a rimmed baking sheet with a few layers of paper towels. Add the oil to a medium, heavy-bottomed pot. Attach a candy thermometer to the side of the pot and heat the oil to 350°F. Carefully add 2 to 3 doughnuts to the oil and fry them until golden brown, 2 to 3 minutes per side. Using a slotted spoon, transfer the doughnuts to the paper towels. Repeat with the remaining dough.
- Toss the warm doughnuts in the powdered sugar. Use a chopstick to poke a hole into one side of each doughnut. Twist the chopstick around to make some room in the center of the doughnut. Be careful not to poke through the other side. Transfer the jam to a pastry bag fitted with a small round tip. For each doughnut, insert the tip of the pastry bag into the hole and gently squeeze to fill.
- Alternatively, instead of powdered sugar, make a glaze by whisking the powdered sugar together with the cream and some food coloring. Top each filled doughnut with some glaze and top with sprinkles. Let the glazed doughnuts stand at room temperature for a few minutes to set.
Nutrition Facts : Calories 1272.9, Fat 117.2, SaturatedFat 18.6, Cholesterol 78.5, Sodium 220.1, Carbohydrate 52.5, Fiber 1.4, Sugar 21.3, Protein 6.3
SUPER EASY DOUGHNUTS
Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!
Provided by STEPHY800
Categories Bread Quick Bread Recipes
Time 16m
Yield 18
Number Of Ingredients 11
Steps:
- Stir the vinegar into the milk, and let stand for a few minutes until thick.
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
- Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 19.9 g, Cholesterol 10.7 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 9.3 g
SUPER EASY JELLY DOUGHNUTS
I adopted this recipe from the Recipezaar account as I am always on the look out for quick and easy recipes. This is the original introduction: "I came up with this version after seeing so many that were time consuming! These are very easy and in my (and my hubby's) opinion, just as good! Hope you like them too!" (Thanks cbw)
Provided by Pamela
Categories Breads
Time 20m
Yield 10 doughnuts
Number Of Ingredients 4
Steps:
- Heat oil.
- Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through).
- Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits.
- Brush egg whites around the outside of jellied biscuits.
- Place the rest of the flattened biscuits on top and press around the edges to secure.
- Fry in hot oil until golden brown.
- Drain on paper towel.
- Enjoy!
Nutrition Facts : Calories 242.8, Fat 8.6, SaturatedFat 2.2, Cholesterol 21.1, Sodium 675.6, Carbohydrate 38, Fiber 1.1, Sugar 13.5, Protein 4.4
JELLY DOUGHNUTS
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Categories Breakfast Brunch Fry Kid-Friendly Fall Jam or Jelly Pastry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16 doughnuts
Number Of Ingredients 14
Steps:
- Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).
- While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.)
- Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
- Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.
- Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
- While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.
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- Using an electric mixer, beat butter and sugar until pale and creamy and add the egg and beat until combined.
- Sift flour over butter mixture and beat until combined and then divide dough into 3 equal portions.
- Place jelly crystals in 3 separate bowls and working with one flavour at a time, add 1 tablespoon boiling water and whisk to combine (crystals will not dissolve completely) and now add 1 portion of dough and stir with a wooden spoon until well combined.
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- Get out a skillet that's at least 2 1/2" deep; a 10" electric frying pan is a great choice, if you have one.
- Fill it with about 1" of vegetable oil, peanut oil preferred for best flavor., Start heating the oil to 350°F while you make the doughnut batter., To make the doughnuts: Whisk together the flour, sugar, baking powder, and salt., Whisk together the lukewarm milk, melted butter, egg, and vanilla., Stir the wet ingredients into the dry ingredients to make a thick batter (or soft dough)., When the oil has come up to temperature, use a tablespoon cookie scoop (or spoon) to drop balls of batter into the hot oil.
- This recipe will make 2" doughnut holes using a tablespoon cookie scoop and dropping in balls of dough about as big as an undersized ping pong ball., Fry the doughnut holes for 2 minutes on the first side, or until they're a deep golden brown.
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