Spiced Raspberry Jelly Doughnuts Recipes

Steps:

• Place yeast and 3/4 cup plus 3 tablespoons buttermilk in the bowl of an electric mixer. Add powdered milk and 2 cups flour. Let stand 3 minutes. Using paddle attachment, mix on low speed 30 seconds. Increase speed to medium high; mix until dough is smooth and comes together, 2 to 3 minutes; the dough will be very sticky.
• Sift an even layer of flour onto a clean work surface. Turn out dough, and gather into a ball. Clean and lightly oil mixer bowl. Transfer dough to oiled bowl; cover with plastic. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• Add remaining 5 tablespoons buttermilk, remaining 2 1/4 cups plus 2 tablespoons flour, sugar, salt, butter, nutmeg, cinnamon, and 8 egg yolks to yeast mixture. Mix on low speed until just combined, about 2 minutes. Increase speed to medium; beat until fully incorporated, about 3 minutes. Add 5 more egg yolks; mix on low speed 30 seconds. Increase speed to high, and beat 1 minute; dough will be very sticky.
• Lightly oil a large bowl. Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Gather dough into a smooth ball. Place in oiled bowl, cover, and set aside until doubled in size again, about 30 minutes.
• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly flour two baking pans, and line another one with paper towels; set pans aside.
• In a small bowl, whisk remaining 2 egg yolks; cover with plastic. Place jam in a bowl; whisk until smooth. Set both aside.
• Turn out dough onto a heavily floured work surface. Divide the dough into two equal pieces. Working quickly, roll one piece of dough, stretching as you roll, into a 12- by-14-inch rectangle, about 1/4 inch thick. Using the dull side of a 2 1/4-inch round doughnut cutter, score 15 circles, spaced 1/4 inch apart. Using a pastry brush, brush each marked circle with beaten egg. Place 1 teaspoon jam in middle of each circle.
• Roll out the second piece of dough as the first. Carefully roll dough around the rolling pin, and, lining up edges, unroll it directly over first. Using dull side of a 1 1/2-inch round doughnut cutter, gently press around each mound, sealing layers, being careful not to cut through dough. Using sharp side of a 2 1/4- inch-round cutter, cut out doughnuts, being careful to keep jelly centered and dipping cutter in flour before each cut. Transfer doughnuts to a floured pan. Using a 1-inch round cutter, cut holes out of remaining scraps; transfer holes to other floured pan. Allow doughnuts and holes to rest 15 minutes.
• Working in batches of four, carefully transfer doughnuts to oil. Cook until golden on bottoms, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook until golden all over, 2 minutes more. Transfer doughnuts to the lined baking pan. Repeat with remaining doughnuts and holes.
• When doughnuts and holes have cooled, roll in sugar, and serve.

Steps:

• Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine.
• Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).
• On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour.
• On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough.
• Let the dough circles rest in a warm, draft-free area for 1/2 hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F).
• Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain.
• Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.
• Combine the grapes, sugar, and water in a nonreactive pot. Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes. Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture. Cool to room temperature and transfer the pot to the refrigerator overnight. Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end).
• Press the chilled grape mixture through a coarse mesh strainer. Discard the seeds. Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice. Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes.
• Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it. Return the spoon to the freezer for 3 to 4 minutes. (Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon. Continue this testing process until the jelly spreads smoothly. Let the jelly cool, then store it in the refrigerator.

Steps:

• 1. Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and one cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 Tbl.jam or jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly, sprinkle with or roll in powdered sugar.

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.

Steps:

• Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).
• While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.)
• Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
• Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.
• Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
• While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.