• Tweet

JELLY DONUTS slightly adapted from Home Remedies

2 3/4 cups flour – 350g flour
5.07 ounces – 15 cl lukewarm milk
2 LARGE eggs
1 packet dehydrated baker’s yeast
1/3 cup – (25 grams sugar) + a little to decorate
Pinch of salt
grated lemon zest
1 3/4 tablespoons (25 grams) softened butter
frying oil
powdered sugar
lemon curd *or your favorite flavor
sour cherry jam *or your favorite flavor

• In the bowl of a mini food processor with a dough hook (or in a LARGE bowl if doing it by hand), sift together the flour, yeast, sugar, salt and grated lemon zest.
• Add the lukewarm milk and knead just to combine.
• Add the whole beaten eggs and mix again to obtain a homogeneous paste.
• Add the butter cut into pieces and knead for at least 5 minutes until the dough is very elastic.
• Cover dough with clean tea towel & let rise in a warm place about at least 2 hours. (SEE NOTE)
  

• Flatten dough by hand & knead for another minute to remove bubbles.
• Roll out the pastry on a lightly floured work surface to 1/4 inch – 5mm thickness.
• Cut out circles with a 2 inch (5 cm) cookie cutter diameter and place them on a floured board, cover with the tea towel and leave to rise for another 45 minutes. (SEE NOTE)
  

• Heat the oil in a fryer and when it is very hot try it with a single donut first, it should not color too quickly and will be completely cooked in 2-3 minutes. They should be blonde. When you have found the right temperature you can dip several donuts at the same time.
• Immediately dredge them in powdered sugar.
  Let them cool down on a paper towel.
  Fill them with jam using a pastry bag.
  Enjoy!

NOTE: I recently found a WONDERFUL trick for rising dough in the winter. Use a heating pad on LOW under your bowl or tray and everything will rise PERFECTLY!!