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charisstoma**** notice there's a metric conversion button for those that bake metric****
http://www.yummly.com/recipe/Jelly-Filled-Doughnuts-1167220?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Dishes_for_Dad
Jelly Filled Doughnuts
Author: Mandy Bird
Serves: 15-16
Ingredients
Doughnuts:
3 to 3-1/2 cups all-purpose flour
¼ cup sugar
2 envelopes Fleischmann's® RapidRise® Yeast
1 teaspoon salt
¾ to 1 teaspoon Spice Islands® Ground Nutmeg
½ cup water
½ cup milk
¼ cup butter
1 egg
To deep fry, use Mazola® Corn Oil
pie filling of your choice
Glaze:
2 cups powdered sugar
¼ cup milk
1 teaspoon Spice Islands® Pure Vanilla Extract
Directions
Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl or stand mixer bowl. Heat water, milk and butter until very warm (120o to 130o F). Slowly add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or in your stand mixer on low.
Cover; let rest 10 minutes.
Roll dough to ½-inch thickness; cut with 2-1/2-inch or 3-inch cookie cutter. Knead together trimmings; re-roll and cut.
Place doughnuts on greased or parchment lined baking sheets. Cover; let rise in a warm place until doubled in size, about 1 hour.
Fill a piping tool with pie filling and use the filling tip.
Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375o F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once.
Drain on paper towels to remove excess oil.
Quickly insert piping tool and add filling.
Use tongs to dip doughnuts into powdered sugar glaze while warm. This allows the glaze to set. Cool on wire racks.
To make powdered sugar glaze: combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.
Notes
Adapted from this Fleischmann’s® Yeast recipe for Glazed Doughnuts
http://www.breadworld.com/recipes/Glazed-Doughnuts-
http://www.yummly.com/recipe/Jelly-Filled-Doughnuts-1167220?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Dishes_for_Dad
Jelly Filled Doughnuts
Author: Mandy Bird
Serves: 15-16
Ingredients
Doughnuts:
3 to 3-1/2 cups all-purpose flour
¼ cup sugar
2 envelopes Fleischmann's® RapidRise® Yeast
1 teaspoon salt
¾ to 1 teaspoon Spice Islands® Ground Nutmeg
½ cup water
½ cup milk
¼ cup butter
1 egg
To deep fry, use Mazola® Corn Oil
pie filling of your choice
Glaze:
2 cups powdered sugar
¼ cup milk
1 teaspoon Spice Islands® Pure Vanilla Extract
Directions
Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl or stand mixer bowl. Heat water, milk and butter until very warm (120o to 130o F). Slowly add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or in your stand mixer on low.
Cover; let rest 10 minutes.
Roll dough to ½-inch thickness; cut with 2-1/2-inch or 3-inch cookie cutter. Knead together trimmings; re-roll and cut.
Place doughnuts on greased or parchment lined baking sheets. Cover; let rise in a warm place until doubled in size, about 1 hour.
Fill a piping tool with pie filling and use the filling tip.
Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375o F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once.
Drain on paper towels to remove excess oil.
Quickly insert piping tool and add filling.
Use tongs to dip doughnuts into powdered sugar glaze while warm. This allows the glaze to set. Cool on wire racks.
To make powdered sugar glaze: combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.
Notes
Adapted from this Fleischmann’s® Yeast recipe for Glazed Doughnuts
http://www.breadworld.com/recipes/Glazed-Doughnuts-
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no subject
Date: 2015-06-19 09:16 am (UTC)Here glazed doughnuts are usually the ring ones without jam/jelly. Though I've been seeing those fancy pricey ones in places I think they're an American brand with fancy toppings.