Jelly Doughnuts
>> Thursday, December 10, 2009
I love the holidays, festival of light, Hanukkah.
8 days of celebration and great food.
Every year I search for the best jelly doughnuts , the kind that reminds me the one's I used to eat back home, the perfect amount of sprinkled powder sugar -
and red strawberries jam inside.
This year a friend of mine who's learning in the culinary institute, sent me a brand new recipe. She warned me that I should forget everything I knew before about doughnuts, because these is the winning recipe.
I didn't think twice, checked that I have all the ingredients and ran into my kitchen to prepare them.
The best jelly doughnuts ever!
7 cups + 2 Tbsp. flour
3 envelope active dry yeast
3.5 oz. sugar
1/2 tsp. salt
4 yolk
2 eggs
1 3/4 room temp. milk
2 1/2 ounces of butter room temp.
Strawberry jam for filling
Sugar powder for dusting
Canola oil for frying the doughnuts
Direction:
In a large mixing bowl, stir together all the ingredients for the dough except the butter and mix it for 7 min.
add the butter and mix for another 4 min.
Place the dough in a lightly greased bowl, cover with a clean towel and let it rise for 50- 60 minutes, or until the dough double his size. (the best way is to keep refrigerated over night).
Divide the dough to equal 50 gram balls and and round them on a oily surface.
It is important to starch and band the dough downwards.
Keep the balls on oily surface and let them rise again for 40 minutes.
In a deep fryer or a wok, heat 4 inches of oil to 380 degrees F.
(Check the temperature with your cooking thermometer.)
They will be golden brown on both sides when done.
Lift the doughnuts out with a slotted spoon or tongs and drain them well on paper towels.
Dust lightly with confectioners sugar.
Add to each doughnuts a good strawberry jelly
Enjoy!
Happy Holiday !
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