Preparation time: 30 minutes
Cooking time: 15 minutes
Serving size: 12 doughnuts
Welcome to my kitchen! Today, we will be making delicious jelly doughnuts. Let’s get started!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup milk
– 1 tsp active dry yeast
– 1/2 tsp salt
– 1/2 cup jelly of your choice
– Vegetable oil for frying
– Powdered sugar for dusting
Instructions:
1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
2. In a separate bowl, whisk together the melted butter, eggs, and milk.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
6. After the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness.
7. Use a round cookie cutter or a glass to cut out circles of dough.
8. Place a small spoonful of jelly in the center of each circle.
9. Fold the dough over the jelly and pinch the edges together to seal.
10. Place the doughnuts on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
11. Heat the vegetable oil in a deep fryer or a large pot to 375°F.
12. Carefully place the doughnuts in the hot oil and fry for 2-3 minutes on each side until they are golden brown.
13. Remove the doughnuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
14. Dust the doughnuts with powdered sugar and serve warm.
Congratulations, you have made delicious jelly doughnuts! Enjoy your sweet treat and don’t forget to share with your friends and family.
The classic jelly-filled doughnuts recipe has evolved over time, with each region adding its unique touches to the recipe. Although it’s unclear where the doughnuts first originated, some historians believe that they first came from Holland in the 16th century. Others claim that the Americans invented the doughnut in the 19th century.
No matter which origin story you believe, one thing is clear: The classic jelly-filled doughnut is an all-time favorite dessert for many. Here are some tips, special techniques, and variations for making this delicious treat:
Ingredients:
– 1 1/2 cups warm milk (110-115°F)
– 2 1/4 teaspoons instant yeast
– 1/2 cup granulated sugar
– 2 large eggs
– 1/3 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 4 1/2 to 5 cups all-purpose flour
– 1 cup jam or jelly of your choice
– Vegetable oil for frying
– Powdered sugar for dusting
Instructions:
1. In a large bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. Add eggs, melted butter, vanilla extract, and salt to the bowl. Gradually stir in flour, starting with 4 1/2 cups, until the dough comes together.
3. Turn the dough onto a well-floured surface and knead for 5-10 minutes until smooth and elastic. Add more flour as needed.
4. Place the dough into a greased bowl, cover it with a towel, and let it rise in a warm place for 1-2 hours until it doubles in size.
5. On a floured surface, roll out the dough to a 1/4 inch thickness. Use a doughnut cutter or two round cutters (one larger, one smaller) to cut out the doughnuts.
6. Place the doughnuts onto a baking sheet and let them rest for 30 minutes until they rise again.
7. In a deep pot or fryer, heat 3-4 inches of vegetable oil to 375°F. Carefully add the doughnuts to the oil, cooking 1-2 at a time, and frying them for 45-60 seconds on each side until golden brown.
8. Remove the doughnuts from the oil using a slotted spoon and place them onto a paper towel-lined plate to drain. Repeat with the remaining doughnuts.
9. Using a pastry bag or a knife, fill each doughnut with 1-2 tablespoons of jam or jelly.
10. Dust the doughnuts with powdered sugar and serve warm.
Tips:
– Make sure the milk is at the right temperature – too hot, and it’ll kill the yeast; too cold, and it won’t activate.
– Don’t over-knead the dough; it’ll become tough and won’t rise properly.
– Let the dough rise in a warm and draft-free place, like an oven or a microwave.
– Use a deep pot or fryer for frying, and monitor the oil temperature to ensure the doughnuts cook evenly.
Special techniques:
– To fill the doughnuts, use a pastry bag fitted with a small tip to inject the jelly or jam into the center of the doughnut. Alternatively, use a small knife to make a small incision into the side of the doughnut, and then spoon in the filling.
– For a unique twist, try using different flavors of jam or jelly, like raspberry, blueberry, or strawberry.
– You can also roll the doughnuts in cinnamon-sugar or glaze them with a vanilla or chocolate icing.
Variations:
– Boston cream doughnuts: Fill the doughnuts with vanilla custard instead of jam or jelly, and then top them with chocolate ganache.
– Glazed doughnuts: Dip the warm doughnuts into a simple glaze made with powdered sugar, milk, and vanilla extract.
– Apple cider doughnuts: Add 1 cup of apple cider to the dough, and then fry and dust them with cinnamon-sugar.