Professional Baker Teaches You How To Make JELLY DONUTS!
Raspberry Jelly Donuts are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Makes 12 large doughnuts
Ingredients
2/3 cup (160 ml) milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1/3 cup (70 g) sugar
3 eggs at room temperature
3 ½ cups (525 g) all-purpose flour
1 tsp (5 g) salt
¼ tsp (1 g) ground nutmeg
½ cup (115 g) unsalted butter at room temperature
vegetable oil, for frying
½ cup (100 g) sugar mixed with ¼ tsp (1 g) cinnamon, for coating
½ cup (125 ml) stirred raspberry jam
Directions
1. Add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic, about 5 minutes and if mixing by hand, once the dough becomes to difficult to stir, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 2 hours, or chill and let rise overnight.
2. Turn the risen dough out onto a lightly floured surface and roll it out to 1/2 –inch thickness. Use a doughnut cutter or 3-inch cookie cutter to cut out 12 doughnuts, re-rolling the dough if needed. Place the doughnuts onto a parchment-lined baking tray, cover the tray with plastic wrap and let the doughnuts rise for 45 minutes, if using room temperature dough or for an hour if using a cold dough.
3. Pour the oil into a tabletop deep fryer (following manufacturer’s instructions) or into a large, deep pot so that it is only filled about 3 inches. Heat the oil to 350 F (175 C) use a candy thermometer if cooking doughnuts in a pot). Have a baking tray lined with paper towel, with a cooling rack placed over it. Place a doughnut onto a slotted spoon and lower gently into the oil. Fit in as many doughnuts as you can, but with enough room that they have at least an inch between them. Fry the doughnuts for about 4 minutes, then flip over the fry for another 4 minutes. Use your slotted spoon to remove the doughnuts onto the cooling rack to drain. While still warm, dip the doughnuts in the cinnamon sugar to coat, and then return to the rack to cool completely.
4. To fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip (also known as an éclair tip) or a medium plain tip. Insert the tip into the doughnut and fill with about a 2 tsp of the jam. The doughnuts are best enjoyed the day they are made.
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Homemade Jam Doughnuts - In The Kitchen With Kate
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Enjoy!
Recipe:
Doughnuts:
150ml whole milk, warm
7g easy bake yeast
225g strong white flour
½ tsp salt
1 ½ tsp caster sugar
50g unsalted butter, melted
1 medium egg
vegetable oil, for frying
caster sugar, to garnish
Raspberry Jam to fill (optional)
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How To Make Jam Doughnuts | Easy Jelly Donuts recipe | Raspberry jam filling :)
Hello folks!
Support my wee channel (only if you want :)
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Hey folks! Today I whipped up a batch of jam doughnuts! Or is it donut? :) Whatever you call them…they are fabulous and so easy to make! They are quite time consuming though…so something to make if you have a day free :) Everything I used I the video is listed below,
-Cheryl x
______________________________________________________________________
What I used - Makes 8-9 doughnuts (using an 8.5 cm cutter)
For the jam:
350g (12.3 oz) Frozen raspberries
150g (5.2 oz) White sugar - I used caster sugar
1 Teaspoon vanilla extract
For the dough:
18g (0.63 oz) Butter
18g (0.63 oz) Vegetable shortening
330g (11.6 oz) Strong white bread flour
25g (0.88 oz) White sugar - I used caster sugar
1/2 Teaspoon salt
1/4 Teaspoon Mace
1/4 Teaspoon Nutmeg
7g (0.24 oz) Quick yeast
1 Large free range egg - whisked
1/2 Teaspoon vanilla extract
200ml (7 oz) While milk
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Molly Yeh's Raspberry Rose-Filled Donuts | Girl Meets Farm | Food Network
Molly Yeh's homemade jelly doughnuts are a perfectly sweet ending to a holiday feast.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Raspberry #Rose #Donuts
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Raspberry Rose-Filled Donuts
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 4 hr 15 min (includes rising and cooling times)
Active: 1 hr 10 min
Yield: 18 donuts
Ingredients
Dough:
1/2 cup warm milk (105 to 110 degrees F)
1/4 cup warm water (105 to 110 degrees F)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup plus 1 teaspoon sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Zest of 1/2 orange
1 large egg plus 2 yolks, lightly beaten
1 teaspoon vanilla extract
6 tablespoons unsalted butter, at room temperature
Canola or vegetable oil, for the bowl and frying
Filling:
1 cup raspberry jam
1/2 tablespoon rose water, or to taste
Glaze:
1 1/2 cups powdered sugar, plus more if needed
2 tablespoons whole milk, plus more if needed
1 teaspoon vanilla extract
A pinch of kosher salt
Topping:
1/4 cup food-quality dried rose petals
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Molly Yeh's Raspberry Rose-Filled Donuts | Girl Meets Farm | Food Network