Culinary Institute of America

Jelly Doughnuts

Preparation info
  • Makes

    4 lb

    dough. DDT: 68°F/20°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. 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.
  2. Bulk ferment t