Jelly Donuts
It's National Donut Day! If you are like me and you live a fair distance from anyplace that makes fabulous donuts then there's only one logical thing to do...make your own. These donuts are time consuming but they are so delicious. Light and airy and filled with a delicious vanilla custard...sounds good right?
Main Ingredients
1 1/2 cup warm water
2 tbsp yeast
3/4 cup white sugar
1 tsp salt
4 Eggs
1/2 cup softened butter or margarine
1 cup warm milk
8 cups all purpose flour
oil for frying
For filling:
2 cups white sugar
1/2 cup butter
4 Eggs
1 cup milk
vanilla
Preparation
Step 1: To begin make a yeast sponge by adding yeast to warm water. Add sugar and let stand 10 minutes.
Step 2: Meanwhile mix eggs, butter and salt until smooth. Add warm milk and 2 cups of flour.
Step 3: Add yeast sponge and mix well.
Step 4: If you are using an electric mixer make sure you switch to the dough hook before continuing.
Step 5: Add flour one cup at a time with mixer on low setting. You want the dough just slightly sticky.
Step 6: Knead in 1 more cup of flour until dough is elastic and smooth.
Step 7: Place into buttered bowl, cover and let rise in a warm place until double in size.
Step 8: While the dough is rising make your vanilla cream filling. Combine sugar and eggs in a heavy saucepan or over a double boiler. Whisk until smooth and keep stirring until it begins to thicken.
Step 9: Add butter and stir to incorporate. Add milk.
Step 10: Bring mixture to a boil and boil gently for 1 minute.
Step 11: Remove from heat and add 1 tsp vanilla.
Step 12: Place in the fridge to chill.
Step 13: Once dough has doubled in size roll out onto a lightly floured surface. Roll dough no more than 1/2 inch thick.
Step 14: Cut out circle shapes and place on greased wax paper.
Step 15: Allow the dough to rise again until double in size. The donuts should look puffy and airy.
Step 16: If you are using an electric deep fryer heat your oil to about 370F. Or you can use a heavy bottom pot and heat oil to medium heat.
Step 17: If your oil is smoking it is too hot.
Step 18: Take one donut or an extra scrap of dough to test the oil. If you place the dough in and it sizzles, puffs up and turns brown the oil is ready!
Step 19: Be careful when transferring donuts from wax paper to oil. If you handle them to roughly they will "deflate" and ruin your donut.
Step 20: Leave on one side until nicely browned and then flip over with a metal spoon.
Step 21: Remove from oil and place on paper towel. Immediately dust both sides with sugar and transfer to a cooling rack.
Step 22: Repeat until all the dough is used.
Step 23: Once donuts are cooled take a sharp knife and puncture a small hole in one side.
Step 24: For filling you can use the vanilla custard, whip cream, chocolate pudding or even your favourite jam!
Step 25: Use a piping bag or even a ziplock bag with one corner snipped off. Place filling in the bag. Fill the donuts, about 1 tablespoon of filling.
Step 26: Do not fill the donuts more than 3 hours prior to serving.
Step 27: Yield 4 dozen.
