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Jelly Doughnuts
Preparation info
- Makes
4 lb
dough. DDT: 68°F/20°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the flour and yeast. Add the milk, butter, sugar, eggs, egg yolks, salt, lemon zest, and vanilla to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 8 to 12 minutes. The dough should have very strong gluten development and be very tight but smooth. Mix to the intense stage of gluten development.
- Bulk ferment t
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