Jelly Doughnuts You Have To Try

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Jelly Doughnuts

"You can use any flavor of jelly or jam to make this recipe. Serve simple, sugared, or frosted."

Ingredients :

1 cup heat milk (110 stages F/forty five levels C)
1/3 cup water
1 egg, overwhelmed
3 tablespoons margarine, melted
3/4 cup white sugar
4 half cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 tablespoon active dry yeast
3/4 cup any taste fruit jam
2 quarts vegetable oil for frying

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H35M

In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast inside the order recommended with the aid of the producer. Set device to the candy dough cycle (see Editor's Note for using your stand mixer).
Once the dough cycle is completed, turn the dough out onto a floured board and allow it rest for 10 minutes.
Roll the dough out to a 1/four-inch thickness. With a floured cookie cutter, reduce into 2 half of-inch rounds.
Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the closing rounds, pinching edges collectively firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let upward thrust till doubled in a warm location, about 45 minutes.
Heat oil in deep fryer to 375 stages F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they upward push to the surface till golden brown, about 2 to a few mins. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if preferred.

Notes :

To make this recipe in a stand mixer, combine all of components for the dough in the mixing bowl besides for the melted butter. Mix on low pace the use of the dough hook, scraping the dough down every now and then, for 10 minutes. Add the melted butter and blend for an additional five mins. Transfer the dough to a greased bowl, cowl it with plastic wrap and a kitchen towel, and allow it to upward thrust till doubled, approximately 1 hour. Transfer the dough to a floured floor, roll it out with a rolling pin, and permit it relaxation for 10 minutes. Roll the dough out once more to one/four-inch thickness and continue with the recipe.
We have decided the nutritional value of oil for frying based on a retention fee of 10% after cooking. The precise quantity may additionally vary depending on cook time and temperature, factor density, and the particular form of oil used.

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