JAM-FILLED CHALLAH DOUGHNUTS RECIPE
If your jam is too thick, a few pulses in a food processor will loosen it up-no need to add water.
Provided by Michael Solomonov
Yield Makes about 24
Number Of Ingredients 11
Steps:
- Mix yeast, 1 Tbsp. sugar, and ½ cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8-10 minutes.
- Add egg yolks, salt, and remaining ¼ cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2⅓ cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.
- With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.
- Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Punch down dough and roll or pat out on a lightly floured surface to ½" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30-40 minutes.
- Fit a large heavy saucepan with thermometer; pour in oil to come 3" up sides and heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet; let cool slightly.
- Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.
- Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam.
EGG YOLK DOUGHNUTS
Make and share this Egg Yolk Doughnuts recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- mix all together put in frig 1/2 hour at least to be able to work dough
- cut with doughnut cutter
- fry until brown.
Nutrition Facts : Calories 266.4, Fat 4.5, SaturatedFat 2.3, Cholesterol 73.5, Sodium 176, Carbohydrate 50.3, Fiber 1, Sugar 21.4, Protein 5.7
JELLY DOUGHNUTS
There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Time 40m
Yield 16 doughnuts.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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- Egg Yolk Chocolate Chip Cookies. First up: chocolate chip cookies. Whether crisp and crunchy or chewy and ooey-gooey, this classic is loved all over the world.
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- Creme Brulee. Considering it tastes like it came straight from heaven, creme brulee is shockingly easy to make. Creme brulee, also known as the crunchier cousin of flan or creme caramel, is a sinful custard dessert with a hardened caramel topping.
- Mashed Potato Croquettes. It’s one of the very few savory dishes on this list, and it’s definitely a must-try. If you have never had croquettes in your life, this is the sign.
- Custard Cake. Custard cake is a Filipino dessert that deserves worldwide attention. I mean, how can you go wrong with chiffon cake and custard? That’s a winning combination right there!
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- White Chocolate Mousse. There’s something about white desserts that’s just so classy. Take this mousse, for example. One look at this silky-smooth, luxurious dessert will make you fall in love.
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- Persian Rice Cookies. If you’re looking for something new, these Persian cookies are for you. Called nan-e berenji, or Persian rice cookies, they’re a staple in New Year’s celebrations, and for good reason.
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