Homemade Jelly Doughnuts
On a scale of 1-10, these were a solid 90!
Homemade Jelly Doughnuts
Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoons instant or rapid-rise yeast
- 1 cup milk
- 2 large eggs
- ⅓ cup granulated sugar
- 1¼ teaspoons table salt
- 6 tablespoons butter cut into ½-inch pieces and softened
- Canola oil for frying
- 1 cup raspberry or strawberry jam
- Granulated and/or Confectioners' sugar
Instructions
- Doughnuts
- Stir flour and yeast in bowl of stand mixer fitted with dough hook.
- Add milk and eggs.
- Mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook as needed.
- Turn off mixer, cover bowl with plastic wrap, and let stand for 20 minutes.
- Add sugar and salt and mix on low speed until dough is smooth 5-7 minutes.
- While mixer is running, add butter, a few pieces at a time.
- Increase speed to medium-low and continue to mix until butter is fully incorporated and dough is smooth and elastic, 8 to 12 minutes longer. Scrape down the bowl halfway through.
- Transfer dough to a lightly greased large bowl.
- Cover bowl tightly with plastic and let dough rise at room temperature until doubled in size, 1½ to 2 hours. (I used proof setting on my oven.)
- Line a jelly roll pan with parchment paper and lightly oil it.
- Roll dough on a floured counter to ½-inch thickness (approximately 10 by 13 inches).
- Use a 3-inch round cutter dipped in flour, cut 12 rounds.
- Place rounds on the parchement, cover with plastic and let rise 1 hour. (Again, I used proof setting.)
- Heat oil in a large Dutch oven (enough to measure 1½ inches deep) to 330 degrees.
- Set wire rack in second rimmed baking sheet and line with paper towels.
- Using your hands, gently drop 2 doughnuts in at a time and fry about 2 mins each side.
- Let cool completely.
- Roll in sugar of your choice and then pipe the jelly in!
Adapted from ATK
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