Jelly Doughnuts Popular Recipes

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Jelly Doughnuts

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

Ingredients :

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

Instructions :

Prep : 30M Cook : 24M Ready in : 2H35M
  • In a bread machine pan add the milk, water, crushed egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast within the order endorsed by using the producer. Set system 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 permit it relaxation for 10 minutes.
  • Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, reduce into 2 half-inch rounds.
  • Place half of teaspoon jam or jelly in center of 1/2 of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges collectively firmly. Place the sealed doughnuts on an greased baking sheet. Cover and permit rise until doubled in a warm vicinity, about 45 minutes.
  • Heat oil in deep fryer to 375 tiers F (one hundred seventy five tiers C). Fry one layer of doughnuts at a time. Turn doughnuts as they upward push to the surface until golden brown, about 2 to three mins. Remove from oil, being careful no longer to poke doughnuts. Drain onto paper towels and toss with sugar, if favored.

Notes :

  • To make this recipe in a stand mixer, combine all of elements for the dough in the mixing 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 mins. Add the melted butter and blend for an additional five minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and permit it to upward thrust until doubled, about 1 hour. Transfer the dough to a floured floor, roll it out with a rolling pin, and allow it rest for 10 mins. Roll the dough out again to at least one/four-inch thickness and proceed with the recipe.
  • We have decided the nutritional fee of oil for frying primarily based on a retention price of 10% after cooking. The specific quantity may additionally vary relying on prepare dinner time and temperature, factor density, and the unique type of oil used.

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