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The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest ~ Sir Thomas Moore ~

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Monday, March 14, 2011

Sprinkled With Sugar...

Usually when I have only a little bit of jam left in the jar, I make a batch of jam tarts, but this weekend,decided to indulge a bit and make jelly donuts .

They take a bit of time and effort, but it is all well worth it for the final product.
The hardest part really, is keeping yourself from eating too many!!

Ingredients1 cup milk
3 tablespoons unsalted butter
1 package rapid rise dry yeast
3 tablespoons sugar
3 egg yolks, slightly beaten
3 1/2 cups flour
1/2 teaspoon salt
Fat for frying, such as canola oil
raspberry jam
confectioners' sugar or granulated sugar
DirectionsIn a small saucepan,scald the milk by heating just until bubbles form around the edge of the pot. Remove from heat and whisk in butter to melt. Cool for approx 10 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with a dough hook.
Sprinkle yeast over the warm milk and butter.
Add the sugar and stir gently to dissolve.
Let stand 10 minutes until foam appears,( this indicates the yeast is active).
Turn mixer on low and add the egg yolks then gradually add the flour.
When the dough starts to come together, increase the speed to medium and add the salt.
Stop the machine periodically to scrape the dough off the hook.
Mix just until the dough is supple and elastic, about 5 minutes.
Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes.
Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter.
Transfer to a greased baking sheet, and allow to rise again for 30 minutes.
Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan.
Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side.
To keep the oil temperature constant, fry only a few at a time.
Drain on paper towels.
To add jam, fit a pastry bag with a small tip. Poke a small hole in the side of the donut and pipe the jam inside.
Dust heavily with confectioners' sugar or granulated sugar while still slightly warm.
Enjoy ♥
Is there anything
they can't do?
~Homer Simpson~


Donna said...

Deb, they look so yummy! I love jelly donuts. It brings back memories of making them with my sister.


Julie Marie said...

Hi Deb, oooh those look so very yummy!... wish I had one right this minute to eat with my tea... xoxo Julie Marie

Jeanne said...

Love and hugs to you
Love all you share

Jean said...

Deb, I love the softness of your header picture. Just beautiful! I'm glad to see the pussy willows are in bloom. Spring must be heading my wasy! Jean



~ Gabriela ~

June said...

I think they look divine...and I'll just imagine myself eating one for breakfast this morning. Once I get started I have a hard time stopping. Thank you so much for sharing the recipe.
I have been away from my computer for a long time and I just went back to read your posts I have missed here. Besides all the wonderful photos, I see you were published in Apronology. I can't wait to get to the bookstore to see your feature. I love that quote by Lewis...it is one of my favorites.
I wish you a wonderful day!
hugs from here...

Monica said...

Mmm... they look delicious! Must give your recipe a try.
Monica xo