Here’s another 2 for 2 post, I love giving you guys a 2 for 2 post and this one is about donuts! I admit that I use to have a HARD time avoiding these at the bakery growing up, but I’ve gotten better about not eating these all the time and my hips and thighs thank me too. I do like having them now and again for special occasions where I can get away with eating one and not spoil my healthy diet!
photo by Petr Kratochvil
My 2nd post comes from ORMG from one of my first Annual Holiday Dessert Parties contributed by a friend of mine, you’ll love her recipe! But first let’s go into one of my favorites – raspberry jelly-filled donuts! You can also replace the raspberry filling with strawberries if you like. Either one will taste terrific!
1/2 cup milk
1/3 cup granulated sugar
1 teaspoon salt
5 tablespoons butter
2 packages active dry yeast
1/2 cup warm water
3 egg yolks
3-3/4 cups sifted flour (sift before measuring)
raspberry or strawberry jam or jelly
1 egg white, slightly beaten
oil for deep frying
In a saucepan, heat milk to scalding; normal bubbles will form around edge of saucepan. Remove from heat; add 1/3 cup sugar, the salt, and the butter; stir to melt. Set aside and let cool to lukewarm.
In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour. With a hand-held electric mixer, beat at medium speed until smooth, about 2 minutes. With a wooden spoon, beat in remaining flour; beat until smooth. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. Turn dough out onto a lightly floured surface. Turn to coat with flour, then knead 10 times, until dough is smooth. Divide dough in half. Roll out half of the dough to 1/4-inch thickness. Cut into a dozen 3-inch rounds. Spoon 1 teaspoon of jam in the center of half of the rounds. Brush edge with a little egg white then top with remaining rounds of dough. Press edges to seal. Place filled rounds on a floured baking sheet and repeat with remaining dough. Cover filled rounds with towel and let rise for about an hour, until doubled in bulk.
Heat oil in a deep fryer or skillet (about 2 inches deep) to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time. Fry, turning as they come to the surface, then turning again, until golden brown, about 4 minutes in all. Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain. Sift powdered sugar over tops while still warm. Makes about 12 to 15 jelly donuts.
from Nettie: “I started using this recipe more than 50 yrs ago in a high school cooking class. They are basic but over the years, I’ve added topping as I desired. Make great gifts anytime. “
Use flavored icing or food coloring to vanilla icing for different colors; then sprinkle them with toppings! You’re only limited by your imagination!