Jelly donuts
Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski
Ingredients
2 teaspoons active dry yeast
1⁄4 cup warm water
3 1⁄4 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1⁄4 cup unsalted butter, melted
3 eggs
1⁄3 cup sugar
1⁄4 cup raspberry jelly
Canola oil, for frying
Icing sugar, for dusting
Sprinkle yeast into warm water; let rest for 5 minutes.
Using electric mixer with dough hook, combine flour and salt. Add yeast mixture, butter, eggs, and sugar. Allow dough to mix at medium speed for about 10 minutes. Transfer to large bowl and cover with plastic wrap; set in warm place to rise until doubled, 1 1⁄2 to 2 hours.
On lightly floured surface, roll dough into 1⁄2 -inch-thick square. Cut rounds out of dough with 3-inch cutter; remove bit of centre with smaller cutter (do not cut all the way). Place on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes.
Heat oil in large skillet over high heat. Fry donuts in batches for 1 minute per side, or until puffed and golden. Drain on paper towels. Pipe jam in centre hole and dust with icing sugar. Makes 12.
