Fresh Jelly Donuts

(150 Best Donut Recipes by George Geary)

I love to overfill this donut with fresh jelly. When you take the first bite the jelly squirts out! What you'll need: Stand mixer with paddle attachment, 4-inch (10 cm) round cutter, baking sheet, lined with parchment paper, and digital candy/deep-fry thermometer.

Cook Time:

Prep Time:

Total Time:

Servings: 12

Ingredients:

3/4 cup whole milk, warmed to 110°F (43°C) 190 mL + 1 tbsp

1 Package (1⁄4 oz/8 g) quick-rising (instant) yeast 1

1 Large egg

1 Egg white

2 tablespoon unsalted butter, melted 30 mL

1 teaspoon vanilla extract 5 mL

2 3/4 cup all-purpose flour, divided (approx.) 675 mL

1 tablespoon granulated sugar 15 mL

1/8 teaspoon salt

Canola oil

3 cup fresh or frozen raspberries (thawed if frozen), mashed with a fork 750 mL

1/2 cup granulated sugar 175 mL

3 tablespoon cornstarch 45 mL

1/2 cup cold water 125 mL

2 teaspoon freshly squeezed lemon juice 10 mL

Preparation:

In mixer bowl, sprinkle yeast over milk and stir with a fork. Let stand until foamy, about 5 minutes.

Attach bowl to mixer fitted with paddle attachment and add egg, egg white, butter, vanilla, 1 cup (250 mL) of the flour, sugar and salt to yeast mixture. Let stand in bowl for 10 minutes. On low speed, mix just until blended, then gradually add just enough of the remaining flour until dough starts to pull away from sides of bowl. Increase speed to medium and beat for 1 minute.

Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in volume, about 30 minutes.

On a floured work surface, roll out dough to slightly thicker than 1⁄4 inch (0.5 cm). If dough is tacky, dust with additional flour. Cut dough with cutter into 12 donuts, re-rolling scraps as necessary. Place at least 1 inch (2.5 cm) apart on prepared baking sheet. Cover with a clean kitchen towel and let rise for 20 minutes.

Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches (10 cm) oil over medium heat until temperature registers 360°F (182°C). Deep-fry 4 donuts at a time in hot oil, turning once with wooden chopsticks, until golden brown, about 15 seconds per side. Using a slotted spoon, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

Let donuts cool completely and then fill with jelly using a pastry bag fitted with Bismarck or plain tip. If desired, ice with the glaze or dust with sugar.

In a heavy saucepan, heat strawberries and sugar over medium heat, stirring constantly, until juices are released and begin to boil.

Remove from heat and, using a fine-mesh strainer set over a bowl, press pulp through to strain seeds from mixture. Return juice to saucepan and bring to a boil over medium heat.

Meanwhile, in a small bowl, whisk together cornstarch and cold water to make a milky substance. Pour into boiling juice, whisking to incorporate. Cook, whisking, until no longer cloudy. Add food coloring and cook, whisking, until mixture is thickened, about 3 minutes. Remove from heat. Whisk in lemon juice.

Transfer to a bowl and let cool. Cover and refrigerate until chilled prior to using.