Jelly Doughnuts The Best Recipes

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Jelly Doughnuts

"You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted."

Ingredients :

1 cup heat milk (one hundred ten degrees F/45 levels C)
1/three cup water
1 egg, overwhelmed
three tablespoons margarine, melted
3/four cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 half of teaspoons ground nutmeg
1 tablespoon energetic dry yeast
three/four cup any taste fruit jam
2 quarts vegetable oil for frying

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H35M

In a bread machine pan upload the milk, water, crushed egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast within the order advocated by using the manufacturer. Set system to the candy dough cycle (see Editor's Note for the use of your stand mixer).
Once the dough cycle is completed, turn the dough out onto a floured board and allow it rest for 10 minutes.
Roll the dough out to a 1/four-inch thickness. With a floured cookie cutter, reduce into 2 half-inch rounds.
Place half of teaspoon jam or jelly in middle of 1/2 of the rounds. Moisten edges with bloodless water; top with the closing rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and allow upward thrust till doubled in a heat region, about 45 mins.
Heat oil in deep fryer to 375 stages F (a hundred seventy five levels C). Fry one layer of doughnuts at a time. Turn doughnuts as they upward thrust to the surface till golden brown, approximately 2 to a few mins. Remove from oil, being careful now not to poke doughnuts. Drain onto paper towels and toss with sugar, if preferred.

Notes :

To make this recipe in a stand mixer, integrate all of ingredients for the dough within the mixing bowl except for the melted butter. Mix on low velocity the usage of the dough hook, scraping the dough down every so often, for 10 minutes. Add the melted butter and mix for an additional five minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and permit it to rise until doubled, about 1 hour. Transfer the dough to a floured surface, roll it out with a rolling pin, and permit it rest for 10 mins. Roll the dough out once more to at least one/4-inch thickness and continue with the recipe.
We have determined the nutritional price of oil for frying primarily based on a retention cost of 10% after cooking. The specific quantity might also vary relying on prepare dinner time and temperature, component density, and the precise kind of oil used.

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