sarah
Jelly Donuts with Honey Lemon
This is a great recipe that you can fill with any type of jelly or jam that you’d like. Try grape jelly to start, and then mix it up with other jellies.
Yields: Makes 12 Donuts.
Ingredients
- 6 ounces of whole milk
- 1 teaspoon of active yeast
- 2 ounces of honey
- 1 egg
- 8 or 9 ounces of bread flour
- 3 ounces of whole wheat flour
- ½ teaspoon of lemon zest
- 2 ounces of unsalted butter (room temperature)
- 2 quarts of vegetable oil
- 20 ounces of jelly
For the Glaze
- 2 cups of confectioners’ sugar
- 1 tablespoon of lemon zest
- 1 teaspoon of fresh lemon juice
- 2 tablespoons of milk
Method of Preparation
- Heat the milk to about 200º F. Set aside to cool to 110º F. Oil a large bowl and set aside.
- In another bowl pour the warm milk and in it dissolve the yeast.
- Add the honey, bread flour, egg, whole wheat flour, butter, and lemon zest. Mix until thoroughly combined. Let rest in the bowl, covered, for about 20 minutes.
- Add salt to the dough and knead for 7 to 10 minutes. It should be slightly sticky.
- Place the dough in the oiled bowl and let it rice in a warm place for 1 or 2 hours, or until doubled in volume.
- Punch the dough down and knead it with your hands for a few seconds. Let the dough rest again for another 20 minutes.
- Roll the dough out onto a lightly floured surface until it is 1/4 –inch thick.
- Cut out 12 dough rounds. Let them rise an additional 30 minutes to an hour, or until they expand about 1 ½ times.
- Put the oil into a heavy-bottomed pot and heat to 350º F.
- Fry the donuts in batches for 2 or 3 minutes on each side. They should be golden brown.
- Remove the donuts to paper towels to drain off the excess oil.
- Let the donuts cool until you can handle them comfortable.
- Place the jelly in the piping bag fitted with a long, narrow tip. Insert the tip into the side of the donut and squeeze the jelly into the donut.
- Whisk the glaze ingredients together until smooth. Add additional milk to thin the glaze if necessary.
- Dip the donuts into the glaze and allow the glaze to set before serving.
