Jelly Doughnuts You Have To Try

Tuesday, October 23, 2012

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Jelly Doughnuts

"You can use any taste of jelly or jam to make this recipe. Serve simple, sugared, or frosted."

Ingredients :

1 cup heat milk (a hundred and ten tiers F/forty five levels C)
1/3 cup water
1 egg, beaten
3 tablespoons margarine, melted
3/4 cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 half of teaspoons floor nutmeg
1 tablespoon lively dry yeast
three/four cup any taste fruit jam
2 quarts vegetable oil for frying

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H35M

In a bread system pan add the milk, water, overwhelmed egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order endorsed by means of the producer. Set machine to the candy dough cycle (see Editor's Note for using your stand mixer).
Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, reduce into 2 1/2-inch rounds.
Place 1/2 teaspoon jam or jelly in middle of half of the rounds. Moisten edges with bloodless water; top with the ultimate rounds, pinching edges collectively firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let upward push until doubled in a warm place, approximately forty five mins.
Heat oil in deep fryer to 375 tiers F (one hundred seventy five ranges C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to three minutes. Remove from oil, being cautious no longer to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Notes :

To make this recipe in a stand mixer, combine all of substances for the dough inside the blending bowl besides for the melted butter. Mix on low speed the use of the dough hook, scraping the dough down from time to time, for 10 minutes. Add the melted butter and blend for an additional 5 mins. Transfer the dough to a greased bowl, cowl it with plastic wrap and a kitchen towel, and allow it to upward push until doubled, approximately 1 hour. Transfer the dough to a floured floor, roll it out with a rolling pin, and allow it relaxation for 10 mins. Roll the dough out once more to 1/four-inch thickness and proceed with the recipe.
We have decided the nutritional fee of oil for frying based on a retention fee of 10% after cooking. The genuine amount may vary depending on cook time and temperature, element density, and the precise kind of oil used.

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