Jelly Filled Donuts

TOTAL TIME: 2 hr 15 min
Prep: 25 min
Inactive Prep: 1 hr 45 min
Cook: 5 min
 
YIELD: 8 to 10 doughnuts
LEVEL: Intermediate

ingredients

  • 1 cup whole milk
  • 3/4 ounce (4 1/2 teaspoons) instant yeast
  • 1/4 cup sugar, plus more for coating
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon mace
  • 2 tablespoons nonfat powdered milk
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Directions

Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.

Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.

Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.

When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

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  • on December 06, 2012

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    Ok, this recipe is not for the faint of heart cook, it's a little work, but so worth it. I made these for a special dinner prepared for my Husband and I used my Granny's vanilla cream and chocolate cream recipes to fill them. I have made these again when company came to visit and they loved them. We made 2 dozen and there were none left by mid afternoon! We filled with store bought "Good" raspberry jam and black currant jam, soooo good! You can just dust powdered sugar over these or cinnamon sugar and they would be great! A little work, but ohhh so good! Thanks Emeril!

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