Jelly Filled Donuts

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Jelly Filled Donuts

Jelly Filled Donuts

You can make your own donuts.  You CAN!  You can even fill them with JELLY!  A few simple tools and materials that you already have in your kitchen, plus a bag of the best fillings, and you are on your way to delicicity on a one way, cream-filled bus.  It’s easy!

This is the perfect thing to make on a day when you have nowhere to go and nothing to do.  They’re not hard to make, but they do take a lot of time (mostly rising time).  But they’re definitely worth it.

We carry these pastry fillings that are used in bakeries.  I’ve used them many times and I love them.  (Look here for another example.)  They’re so convenient and taste wonderful.

I’ve always been a little hesitant to fry because I don’t like things to be oily.  But with a little research, I found that shortening is very ideal for frying.  It doesn’t seep into the dough, leaving it greasy.  Instead, it fries the outside to a nice, flaky, golden “crust”.

Jelly Filled Donuts

*These items can be found in our store.

  1. In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes. 
  2. Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
  3. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
  4. Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 tablepoon jelly. Carefully roll warm doughnuts in sugar or mix up a thin glaze of powdered sugar and water to the consistency you like and dip the donuts in. Yield: About 2-1/2 dozen.

*Recipe slightly adapted from Taste of Home.

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