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Jelly Donut Holes

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Lifehacks · Baking · Cooking · Recipes

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.

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