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JELLY DOUGHNUTS

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JELLY DOUGHNUTS 0 Picture

Ingredients

  • 1 PACKAGE ACTIVE DRY YEAST
  • 1 TSP GRADULATED SUGAR
  • 1/4 CUPS GRADULATED SUGAR
  • 3 3/4 CUPS ALL-PURPOSE FLOUR
  • 3/4 CUP MILK
  • 6 TBS BUTTER
  • 1 TSP SALT
  • 1/2 TSP GROUND NUTMEG
  • 2 LARGE EGGS
  • 4 CUPS VEGETABLE OIL(FOR FRYING)
  • 1 CUP JELLY
  • CONFECTIONERS SUGAR (FOR
  • SPRINKLING)

Details

Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

1) IN LARGE BOWL, MIX YEAST, 1 TSP GRANULATED SUGAR, AND 1/4 CUP WARM WATER (105 TO 115 % F.); LET STAND UNTIL YEAST MIXTURE FOAMS, ABOUT 5 MINUTES.
2) WITH WOODEN SPOON, STIR FLOUR, MILK, BUTTER, SALT, NUTMEG, EGGS AND THE REMAINING 1/4 CUP GRANULATED SUGAR INTO YEAST MIXTURE UNTIL EVENLY BLENDED (DOUGH WILL BE VERY STICKY). COVER BOWL WITH CLEAN CLOTH TOWEL, AND LET DOUGH RISE IN WARM PLACE (80 TO 85 % f.) UNTIL DOUBLED, ABOUT 1 1/2 HOUR.
3) WITH FLOURED HANDS, PUNCH DOWN DOUGH. TURNDOUGHONTO HEAVILY FLOURED SURFACE; LET REST 10 MINUTES. WITH FLOURED HANDS, PAT DOUGH 1/2 INH THICK. WITH FLOURED 3-INCH ROUND BISCUT CUTTER, CUT OUT AS MANY ROUNDS AS POSSIBLE. PLCE ROUNDS ON A LIGHTLY LOURED COOKIE SHEET. GENTLY PRESS TRIMMINGS TOGETHER; PRESS AND CUT AS ABOVE. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 1 HOUR.
4) iN 10 INCH SKILLET, HEAT OIL OVER MEDIUM HEAT UNTIL TEMPERATURE REACHES 375 % f. ON DEEP -FRY THERMOMETER. WITH WIDE METAL SPATULA, CAREFULLY PLACE 2 OR 3 DOUGHNUTS IN HOT OIL. FRY UNTIL GOLDEN BROWN, ABOUT 1 1/2 MINUTES, TURNING OVER ONCE. WITH LARGE SLOTTED SPOON, TRANSFER DOUGHNUTS TO WIRE RACK LINED WITH PAPER TOWELS TO DRAIN; REPEAT WITH REMAINING DOUGH.
5) WHEN DOUGHNUTS ARE COOL ENOUGH TO HANDLE, WITH SMALL SHARP KNIFE, PIERCE DOUGHNUT FROM 1 SIDE ALMOST TO OPPOSITE SIDE. PLACE JELLY IN DECORATING BAG FITTED WITH 1/4-INCH ROUND TIP. SQUEEZE SMALL AMOUNT OF JELLY INTO EACH DOUGHNUT THROUGH SLIT. COOL DOUGHNUTS COMPLETELY ON WIRE RACK. SPRINKLE DOUGHNUTS WITH CONFECTIONERS SUGAR TO SERVE.

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