Classic Jelly Doughnuts Food

JELLY DONUTS

Steps:

• Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
• Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
• Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch round cutter, cut out about 9 rounds. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
• Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely.
• Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with jelly. Fill each donut with about 2 teaspoons jelly (it should puff slightly in center). Dust with confectioners' sugar.

JELLY DOUGHNUTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

JELLY DOUGHNUTS

Steps:

• Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine.
• Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).
• On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour.
• On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough.
• Let the dough circles rest in a warm, draft-free area for 1/2 hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F).
• Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain.
• Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.
• Combine the grapes, sugar, and water in a nonreactive pot. Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes. Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture. Cool to room temperature and transfer the pot to the refrigerator overnight. Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end).
• Press the chilled grape mixture through a coarse mesh strainer. Discard the seeds. Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice. Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes.
• Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it. Return the spoon to the freezer for 3 to 4 minutes. (Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon. Continue this testing process until the jelly spreads smoothly. Let the jelly cool, then store it in the refrigerator.

CLASSIC JELLY DONUTS

Steps:

• In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don't worry if some lumps of butter remain).
• Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
• Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
• Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
• Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners' sugar and toss to coat.
• Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.

CLASSIC CAKE DOUGHNUTS

Steps:

• Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
• Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
• Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
• On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
• Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
• Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

JELLY DOUGHNUTS

Steps:

• In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
• Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
• Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
• Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
• Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
• On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
• In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.