Total Time: 1 hour 55 minutes (plus overnight sitting time)
Skill Level: Moderate. Budget: $. Makes: 4 dozen
These are little homemade doughnut holes that are filled with a jelly filling. Easy enough, but a little preparation is required. I made the dough 1 day in advance so that it would have time to rise, and I made it the day before my husband had the day off so that we could fry, fill and eat them together. Great little Saturday morning, kids home from school, snow day- if you can predict it- family fun activity. The good part: they are delicious. The hard part: you will be convinced for most of the time that they aren’t going to turn out right.
- 1 c. milk
- 1 tsp. active dry yeast
- 1/4 c. granulated sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 eggs
- 2 1/4 c. all-purpose flour, divided
- vegetable oil, for frying (you will also need a dutch oven or heavy duty pot to fry in).
1. Heat milk to 105˚ F, pour into stand mixer’s bowl and sprinkle active dry yeast on top, stir to dissolve. Allow the yeast to bloom until a little foamy- 5 minutes. To heat the milk, I poured it into a graduated glass pyrex measuring cup and put it in the microwave for 30s intervals, measuring in between with my extension cord thermometer.*
2. Now add sugar, salt, vanilla and 2 eggs and whisk until blended. Add 2 cups flour and mix with the mixer’s dough hook to combine- stopping to scrape down the sides of the bowl. If the dough is very sticky you may add another 1/4 cu. flour- even so the dough will look very sticky and more like batter- it’s okay, don’t freak out. You’re going to think that it the batter won’t work out at all, but it will.
3. Add butter and mix until smooth. Brush a large bowl with vegetable oil, placing the dough in the bowl. Cover the bowl with plastic wrap and allow to rise in fridge for at least four hours or overnight.
4. Line 2 baking sheets with parchment paper and dust with flour. Dust a clean surface with flour and turn the dough out. You may need to add a substantial amount of flour to get the dough into a rollable consistency – but don’t worry too much about it. Using a rolling pin, roll to 1/2 inch thickness and use a 1 1/2 inch circle cookie or biscuit cutter to stamp out doughnuts. They will look like little round discs, but they will puff up almost instantly in the hot oil- so don’t worry to much about that either. Re-roll the scraps to maximize the doughnut output.
5. Dust the top of the rounds lightly with flour and cover with plastic wrap. Allow the doughnuts to rest for 1 hour in a warm spot.
6. Heat 2.5 – 3 inches of vegetable oil in dutch oven and use a deep fry thermometer until the temp. registers 360˚F. Working in batches, fry the doughnuts, turning until golden brown- 1 to 1.5 minutes total. Using tongs or a skimmer, remove to paper towels to drain.
7. Once the doughnuts have cooled to a handling temp. take a knife and cut downward once, the turn the knife to make an “x,” twisting slightly as you pull the knife out. Fill a zip top or pastry bag will the filling of your choice– peanut butter, nutella, jam or jelly. I used an Amish made raspberry filling. Insert the end of the piping bag into the cut and fill.
8. Dust with powdered sugar and taste test.
*Kitchen Tool # 1: The thermometer I used in step one is a probe on a long heat-proof cord that is attached to a reading device (some output gadgets will also have timers and most of them with a function that allows you to set the alarm to go off when the desired temperature is reached.
This recipe is from Food Network Magazine, December 2011, by Chuck Hughes of Canada.