You know it's Chanukah time when we start seeing those delicious Jelly Doughnuts everywhere! Well, why not make your own this year? (We even made a video in honor of our sweet friends!)
We've put together the most yummy jelly doughnut recipe and we think you can truly "wow" your guests with it, not to mention your belly too! So what do you say? Let's get to it!
Oh, and as you browse through, feel free to click on an ingredient to add it into your AviGlatt.com online shopping cart! Use code Chank-10 to save 10% off your purchase.
Ingredients
- 4 to 4 1/2 cup white bread flour, plus more for dusting
- 1 teaspoon salt
- 2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
- 1 cup lukewarm milk
- 2 tablespoons sugar, plus more for dusting
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 cup preserves of choice
- Vegetable oil, for frying
- Cinnamon
- and sugar, for rolling doughnuts
Directions
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) 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 few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, 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.
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 a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.
Most importantly, enjoy!
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