Baked jelly doughnuts? This Chanukah delight just got a little lighter.
- Cook Time
- Prep Time
- 24 doughnutsServings
1 (¼-ounce) package rapid rise dry yeast
- 1 tablespoon sugar
¼ cup warm water
- 1 egg yolk
- 1 egg
¼ cup sugar
- 1 cup 1% milk, warmed
3½ cups all-purpose flour
- Pinch of salt
3 tablespoons butter, cut into 9 pieces
- Cooking spray
¾ -1 cup strawberry jam
- Confectioners' sugar for dusting
- Dissolve the yeast with the 1 tablespoon of the sugar in ¼ cup warm water.
- In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, ¼ cup of sugar and milk.
- With paddle going, add flour and salt.
- Add butter one piece at a time. Dough should be sticky but elastic.
- Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover and place in a warm area for at least an hour or until dough is doubled.
- Lightly grease 2 baking sheets.
- Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
- Repeat with remaining dough placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375°F.
- Bake at 375°F for 10-12 minutes or until golden. Remove from oven and let cool.
- Place jam in a pastry bag fitted with a medium pastry tip or use a small zip lock type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.
- Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut, or more if desired.
- Dust with confectioners' sugar and serve.
If you don't have a standing mixer, use a hand mixer for Step 2 and beat the egg yolk, egg, yeast mixture, sugar and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step 5.
Contributed by: Quick & Kosher