Lisa Atwood, Rebecca Courchesne, Rick Field

Jelly Doughnuts

Name: Jelly Doughnuts
Yield: Makes about 12 doughnuts
Ingredients: 2½ tsp (1 package) active dry yeast; 2 Tbsp warm water (about 110°F/43°C); 2 eggs; 3¾ cups (19 oz/590 g) all-purpose (plain) flour; About ⅓ cup (3 oz/90 g) Meyer Lemon Jelly or other jelly; About ⅓ cup (3 oz/90 g) Meyer Lemon Jelly or other jelly; Canola oil for deep frying; 1 cup (8 fl oz/250 ml) milk; 2 Tbsp unsalted butter; 2 Tbsp sugar plus ½ cup (4 oz/125 g) for coating

Preparation info

Makes about
12
doughnuts

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

If you don’t have a stand mixer, you can still make these doughnuts: Mix the dough with a spoon until you are ready to add the ¼ cup flour. Then dust the work surface with the flour, turn the dough out onto it, and knead until smooth and spring, 8–10 minutes.

Ingredients

1 cup (8 fl oz/250 ml) milk
2 Tbsp

Dessert
Vegetarian
Spring

Method

In a small saucepan over medium heat, bring the milk, butter, and the 2 Tbsp sugar to a simmer. Remove from the heat and let cool to lukewarm (110°F/43°C). In a small cup, stir together the yeast and warm water and let stand until foamy, about 5 minutes.

Pour the yeast and milk mixtures into