Jelly Donuts

How cool is this?  Jelly donuts.  I have loved Jelly donuts since I was a kid.  And I was foolish enough to think that I could make these jelly donuts.  I have always wanted to try and make these.  There is definitely a learning curve on making these jelly donuts.  With that said, though inconsistent, some of these donuts were really good, and some, not so.  I didn’t measure the temperature of my oil.  I just guessed at it.  Not a good idea.  To fry these donuts, you must get the temperature right and you must have a reasonably deep pot.  I used to shallow of a pot.  The donuts are very sensitive.  You need a light, fluffy donut so they can receive the jelly filling.  I am inspired though.  I will try to make these jelly donuts again.  And I will survive (link to the original song by Gloria Gaynor).

Ingredients (adapted from The Food Network):
4  cups white bread flour, plus more for dusting
1 teaspoon salt
1 envelope dry active yeast
1 cup lukewarm skim milk
2 tablespoons sugar
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup red raspberry preserves (use any flavor you enjoy)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts

 

Directions
In the bowl of a mixer, combine 4 cups flour and salt.

 

Use your dough hook and mix the flour and salt.  Add the yeast and mix again. In a small bowl, mix the yeast with 2 tablespoons of skim milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes.

Then add to the flour and mix lightly.  Add the eggs and butter to the flour mixture. Add a little at a time.  Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time, if needed.  Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough.  Turn out onto a lightly floured surface and knead for a minute or two.  With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick.

This is an important step.  Thinner is better.  If you leave the dough to thick, it will not “balloon” in the oil.  When rolling dough, let it rest periodically to relax.  Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter or any round cutter you have.  Re-roll the scraps to make more rounds until all the dough is used up.  Place the doughnuts on lightly floured baking sheets, leaving space between them, and cover lightly with a dry towel.  Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F.  Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.  When you drop them in the oil, one side will “balloon” up.  Keep rolling the donuts over and over.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together.

Let cool slightly and fill an injector, fitted with a long, round tip filled with the jelly preserves. Insert the tip into the end of each doughnut and pipe in as much as you can.  Didn’t you always think that there was not enough jelly when you got them at a bakery. Not here.

Serve and enjoy!