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31 REVIEWS HANDS-ON 30 min TO­TAL 2 hr, 35 min MAKES about 3½ dozen

SUB­MIT­TED BY charlie mchugh

2¼ cups flour

1 (0.25-oz.) packet ac­tive

dry yeast

½ tsp. nut­meg

½ cup milk

¾ cup white sugar

3 Tbsp. wa­ter

2 Tbsp. but­ter

½ tsp. salt

1 egg yolk

1 qt. veg­etable oil for deep fry­ing,

or more if needed

¾ cup jam (any flavor)

Pow­dered sugar, for dust­ing (op­tional)

1. Add flour, yeast, and nut­meg to the large bowl of a stand mixer fit­ted with a dough hook.

2. Stir to­gether milk, ⅓ cup white sugar, the wa­ter, but­ter, and salt in a saucepan over medium heat just un­til warm (120°F to 130°F) and but­ter al­most melts, about 5 min­utes. Add milk mix­ture and egg yolk to flour mix­ture. Knead with elec­tric mixer at low speed, scrap­ing bowl as needed, 10 min­utes. Cover bowl and let dough rise in a warm place un­til dou­bled in size, about 1 hour.

3. Punch down dough and turn out onto a lightly floured sur­face. Let rest, cov­ered, 10 min­utes, then roll out to ¼-inch thick­ness. Cut out 2-inch rounds with a floured cookie cut­ter. Trans­fer to a bak­ing sheet coated with cook­ing spray. Cover and let rise in a warm place un­til dou­bled, about 45 min­utes.

4. Heat oil in a deep fryer or large, heavy pot to 350°F. Fry about 6 dough­nuts at a time, turn­ing once, un­til deep golden brown, 3 to 4 min­utes. Trans­fer with a slot­ted spoon to pa­per tow­els to drain. Toss dough­nuts with re­main­ing white sugar in a bowl. Put jam in a pip­ing bag or an empty squeeze bot­tle with a nar­row tip; pierce each dough­nut and pipe in jam. Sprin­kle cooled dough­nuts with pow­dered sugar (if us­ing).

PER DOUGH­NUT: 91 CAL; 3g FAT (1g SAT); 1g PRO; 15g CARB; 0g FIBER; 37mg SODIUM; 8g SUG­ARS

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