JELLY DOUGHNUTS
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Categories Breakfast Brunch Fry Kid-Friendly Fall Jam or Jelly Pastry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16 doughnuts
Number Of Ingredients 14
Steps:
- Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).
- While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.)
- Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
- Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.
- Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
- While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.
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Tracy Adams
[email protected]These doughnuts were a bit dry, but the jelly filling was good. I would probably use a different recipe next time.
Rony Sarkar
[email protected]These doughnuts were amazing! The jelly filling was the perfect amount of sweetness, and the dough was cooked to perfection. I will definitely be making these again.
Umer Shoaib
[email protected]I'm not a big fan of jelly doughnuts, but these were actually pretty good. The dough was light and fluffy, and the jelly filling was sweet and tart.
Chipo Chakarisa
[email protected]These doughnuts were a bit too greasy for my taste, but they were still good. I would probably use less oil next time.
Zoe Lee
[email protected]These doughnuts were delicious! I loved the combination of the sweet jelly filling and the fluffy dough. I will definitely be making these again.
KUSHAL GAME
[email protected]These jelly doughnuts are the best I've ever had! They're so light and fluffy, and the jelly filling is perfect. I will definitely be making these again and again.
Lee Ewe
[email protected]I followed the recipe exactly and my doughnuts turned out dense and oily. I'm not sure what went wrong.
Gracie Chicken
[email protected]These doughnuts were a bit too sweet for my taste, but they were still good. I would probably use less jelly next time.
pranty dipty
[email protected]I've made these jelly doughnuts several times now and they always turn out great. They're so easy to make and they taste amazing. My kids love them too.
Ikram Hashmi
[email protected]These jelly doughnuts were a hit with my family! The recipe was easy to follow and the doughnuts turned out perfectly. They were light and fluffy, with a delicious jelly filling. I will definitely be making these again.