Jelly Filled Berliner Doughnuts Food

BERLINERS | JELLY DOUGHNUTS

Steps:

• Dump the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment. (The hook isn't needed here since this is a rather loose batter.) Mix on low speed until smooth, 8 to 10 minutes. It may be necessary to add a touch more flour to form a smooth dough.
• Turn the dough into a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until double in size, about 1 hour.
• Line a rimmed baking sheet with parchment paper or waxed paper and lightly brush the paper with oil. Turn the dough onto a lightly floured countertop and divide it into 16 equal pieces. (Resist the temptation to make larger doughnuts as they'll be tricky to fry properly until the inside gets cooked thoroughly before the outside is overdone.) Shape each piece into a round and then flatten it slightly between the palms of your hands. Place each round, seam side down, on the oiled paper. Let stand uncovered at room temperature until double in size about 1 hour.
• Pour enough oil into a deep pot to reach a depth of 3 inches. Attach a candy or deep-fry thermometer to the side of the pot and heat the oil over medium heat until it registers 350°F (177°C). Line a large platter or baking sheet with several layers of paper towels. Dump some more sugar for coating the doughnuts on a plate or in a large brown paper bag.
• Place a few of the doughnuts in the hot oil, being careful not to crowd them. Fry until golden brown on one side, about 1 minute. Turn and continue to fry until the other side is golden, 1 to 2 minutes. (Don't worry if there's a line of light-colored dough around the perimeter of each Berliner. This is the "soft spot" where you'll insert the tip of a pastry bag to pipe in some jam.) Drain the cooked Berliners on the paper towels, roll them in the sugar while still hot, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F (177°C), adjusting the heat as necessary.
• To fill the still-hot Berliners, place the jam in a bowl and stir it thoroughly so that there are no lumps. (If it's particularly chunky, you may want to purée it in a food processor.) Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each Berliner and squeeze about 1 teaspoon jam into the center of each doughnut. Serve immediately. (As if you could resist!)

JELLY FILLED DONUTS

Steps:

• Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
• Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
• Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
• Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
• When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

JELLY DOUGHNUTS

Steps:

• In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
• Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
• Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
• Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
• Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

JELLY-FILLED DOUGHNUTS

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
• Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto 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, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
• Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
• Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
• In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
• Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
• Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.