Country Living (USA)
Jelly Donut Holes
WORKING TIME 45 minutes TOTAL TIME 2 hours, 45 minutes MAKES 62 (1 1/2-inch) donut holes 1 (48-ounce) bottle canola oil, plus more for bowl and baking sheet
3 /4 cup whole milk
1 (1/4-ounce) package active dry yeast
1/4 cup granulated sugar, plus more for coating
2 large eggs
2 tablespoons unsalted butter, at room temperature, cut into pieces
1 teaspoon kosher salt
3 cups all-purpose flour, spooned and leveled, divided, plus more for work surface
1 1/2 cups confectioners’ sugar
2 cups red fruit jelly or jam
Lightly oil a bowl. Heat milk in
1. a heat 105°F small until and saucepan mixture 110°F on over reads an instantread medium between thermometer. Stir in yeast and granulated sugar. Set aside until foamy, 4 to 6 minutes.
2. Whisk together yeast mixture and eggs. Add butter and salt and whisk to combine (some lumps of butter may remain). Gradually add flour, stirring until a dough forms. Beat with a dough hook attached to an electric mixer on low speed, 4 to 6 minutes (dough will be sticky).
3. Transfer mixture to prepared bowl. Cover with plastic wrap and let sit until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (if overnight then let come to room temperature before rolling, about 1 hour).
4. Lightly oil a large baking sheet. Turn dough out on a lightly floured work surface; lightly dust top. Press or roll to 1/2-inch thickness. Cut dough with a floured 1-inch round cutter; transfer to prepared baking sheet. Reroll and cut scraps. Cover with a towel; let rise until puffed, 15 to 20 minutes.
5. Place a wire rack on a rimmed baking sheet. Heat oil in a large, deep saucepan to 350°F. Working with 3 or 4 donuts at a time, cook, turning once, until golden brown, 2 to 3 minutes. Use a large slotted spoon to transfer donuts to cooling rack; let cool.