Friday, December 3, 2010
Jelly doughnuts make a surefire Hanukkah hit
1 (¼-ounce) packet active dry yeast (2 ¼ teaspoons)
2 large egg yolks
¾ cup warm whole milk (105°F to 115°F)
2 tablespoons unsalted butter (½ stick), at room temperature
6 cups (1½ quarts) vegetable or canola oil for frying, plus more for coating the bowl
½ cup smooth jam or jelly
Powdered sugar, for dusting
1 Place the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high and mix until the dough is smooth, shiny and elastic, about five minutes.
2 Coat a large bowl with oil. Form the dough into a ball, place in the bowl and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about one to one-and-a-half hours.
6 When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.