Do you know what I love about a doughnut? It’s almost like having cake for breakfast, but almost better because it’s deep fried.
Okay, so I might be stretching it because these doughnuts require yeast while most cakes don’t; and this hardly has any butter, whereas most cakes do. But do we have to be technical? Let’s just agree that it’s a spongy-like cake with a little more elasticity.
Yeah. Okay, let’s do this.
Please.
Because I even went as far as doing step-by-step photos to show you how easy this recipe is to pull off. Admittedly, step-by-step photos take a good long while to do, but I tried a video and that was a colossal failure. I scrapped it half way through. Ah well. Luckily, the pictures worked out, so really, now you must make this. I promise it’s worth the effort. But if I still haven’t convinced you, pass this along to a friend who will make these for you, because homemade doughnuts are the awesome-est (awesomest – a real word if you play Scrabble with me) and even more awesome when they are jelly-filled.
Jelly Doughnut Recipe
YIELD: Makes 18-20 doughnuts
Ingredients:
- 2 tablespoons active dry yeast
- 1/2 cup milk (100 degrees to 110 degrees)
- 1/3 cup + 1 teaspoon sugar
- 2 1/4 cups all-purpose flour
- 3 large egg yolks
- 2 tablespoons unsalted butter, room temperature
- 2 teaspoons salt
- 3 cups vegetable oil
- 1 cup seedless raspberry jam
See Full Recipe please visit : Jelly Doughnut
