Jammin’ Doughnuts

It’s a lot easier to buy jelly doughnuts at a doughnut shop than to make them yourself at home.

The trouble is, after tasting the homemade variety, your family and friends will probably want more. At least that’s what happened when I did the testing for this column.

I tried two methods of filling the doughnuts and found them to work equally well. The sandwich technique is the more time-consuming and requires you to seal the edges thoroughly so the doughnuts don’t fall apart during frying.

Filling the doughnuts after frying requires a pastry bag fitted with a round tip. The filling must be smooth enough to flow through the tip, so choose jelly, jam or fruit spread. Flavored whipped creams, lemon curd or puddings can also be used.

To save time in the morning, prepare the dough and let it rise overnight in the refrigerator. Like egg-bread dough, it will be slightly sticky. After the dough is rolled out and cut, the doughnuts must rise again. Deep-frying puffs them even more.

Maintaining the oil temperature at 350 degrees is critical. Above that level, the doughnuts brown on the outside before they’re cooked in the center; below, the doughnuts absorb fat and become greasy. A thermostatically controlled deep-fat fryer is handy, but jelly doughnuts can be cooked in a saucepan using a frying thermometer.

Use a skimmer or slotted spoon to lower and remove the doughnuts from the fat.

JELLY DOUGHNUTS

1 cup milk

1 package dry yeast

1/2 cup granulated sugar

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

2 eggs

1/4 cup butter, melted

3 1/2 to 4 cups flour

Jelly or jam

Oil for deep-fat frying

Powdered sugar

1--Cut out rounds with a floured doughnut or 2 1/2-inch biscuit cutter. If using sandwich method, dough should be patted out or rolled 1/4-inch thick. If frying doughnuts before filling, dough should be cut 1/4-inch-thick.

2--For sandwich method, place about 1 teaspoon of jelly on 1 round, then brush edge with beaten egg white. Top with another round and pinch edges of dough together thoroughly.

3--Fry 2 to 3 filled or unfilled doughnuts at a time, turning frequently so they brown evenly. Crowding the pan will cause oil temperature to drop.

4--When filling after frying, use tip of sharp knife to make small slit in side of each slightly cooled doughnut.

5--Insert tip of jelly-filled pastry bag into opening and press teaspoon of jelly into doughnut.

6--Jelly doughnuts are best when served just minutes after frying. Sprinkle with powdered sugar, if desired.

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Heat milk in small saucepan to between 105 and 115 degrees. Pour into large mixing bowl.

Sprinkle yeast over milk. Let stand few minutes to dissolve. Stir well.

Add granulated sugar, salt, cinnamon, cardamom, eggs and melted butter. Beat vigorously until blended, either by hand or with electric mixer.

Add 2 cups flour. Beat until batter is heavy but smooth. Add another cup flour, beating well, then enough remaining flour to make soft but manageable dough.

Turn out onto lightly floured surface and knead several minutes, adding flour as needed until dough is smooth, elastic and only slightly sticky.

Place dough in greased bowl, turning to grease top of dough. Cover with plastic wrap. Let rise until doubled or refrigerate overnight.

Punch down dough. Turn out onto lightly floured surface. Pat or roll to desired thickness.

Cut dough with floured doughnut cutter. Fill with jelly, if using sandwich method. Set aside on paper towels, leaving about 1 inch space between doughnuts. Cover with paper towels. Let rise until doubled.

Meanwhile, heat oil to 350 degrees in deep-fat fryer or pour oil 2 to 3 inches deep in heavy saucepan or Dutch oven and heat to same temperature.

Gently lower 2 to 3 doughnuts at a time into hot oil. Cook 4 minutes, maintaining oil at 350 degrees and turning doughnuts frequently until deep golden brown on both sides.

Remove with skimmer or slotted spoon. Drain on paper towels. Follow same procedure for remaining doughnuts.

If filling after frying, make small slit in side of each doughnut with tip of sharp knife. Insert tip of jelly-filled pastry bag into opening and pump 1 teaspoon of jelly into doughnut.

Sprinkle doughnuts with powdered sugar to taste before serving.

Makes about 16 doughnuts.

Each doughnut, without jelly, contains about:

168 calories; 267 mg sodium; 35 mg cholesterol; 5 grams fat; 26 grams carbohydrates; 4 grams protein; 0.08 gram fiber.