Heart Shaped Jelly Donuts
3 to 3 1/2 cups bread flour, plus extra for dusting
1 teaspoon salt
1 (6/10 ounce) cake fresh yeast or 1 (1/4 ounce) envelope active dry yeast
3 tablespoons granulated sugar
1 cup lukewarm milk
3 tablespoons unsalted butter, melted
Vegetable oil, for frying
1 cup strawberry or raspberry jam
A deep-frying thermometer
A 2-inch heart shaped cutter
2 cookie sheets
A pastry bag fitted with a 1/4-inch plain tip
In the bowl of a mixer fitted with a dough hook, combine 3 cups of the flour and
the salt. Combine the yeast, sugar, and milk in a small bowl and let “proof”
(foam up) for 5 minutes. Add the proofed yeast mixture to the flour. Add the
eggs and butter and mix at low speed until the dough comes together and is soft,
but not sticky. If the dough does seem sticky, add more flour, 1 tablespoon at a
time, mixing after each addition, until a soft dough forms.
Turn out the dough onto a lightly floured work surface and knead for 1 minute,
until smooth and elastic. Return the dough to the mixing bowl and cover with
plastic wrap (or transfer to a clean oiled bowl and cover with plastic wrap).
Let rise in a warm spot (such as an oven that is not on) until doubled in bulk,
about 2 hours. (The recipe can be made up to this point and refrigerated after
the kneading up to 1 day in advance. The dough will rise slowly in the
refrigerator. Bring to room temperature before proceeding.)
Turn on the mixer for a few seconds to punch down the dough, or punch it down in
the bowl with your fist. Turn out onto a lightly floured surface and knead a few
times. Roll the dough out 1-inch thick, letting it “rest” a few times during the
rolling (if you handle the dough too much, the natural gluten will tighten up
and make your donuts tough).
Lightly flour 2 cookie sheets. Using a well-floured cutter, cut out hearts of
dough, transferring them to the cookie sheets as you work, spacing them 2 inches
apart. Reroll the scraps and cut out more disks to use up the dough. Cover
lightly with a kitchen towel and let rise in a warm spot until doubled in bulk,
about 20 minutes.
Meanwhile, pour 3 inches of vegetable oil into a deep, heavy pot and heat it to
350 degrees F. Lay out a thick layer of paper towels or brown paper bags for
draining the fried donuts. Spoon the raspberry jam into your pastry bag.
Working in batches of 6 or 7, transfer the risen donuts to
the hot oil and fry until golden and puffed, turning frequently, about 5 to 7
minutes. Use a slotted spoon to transfer the hot donuts to the paper to drain.
When cool enough to handle, poke the tip of your pastry bag into the center of
each donut hole (entering from the side). Squeeze in a little jam. Sprinkle with
powdered sugar and serve as soon as possible.
Yield: 20 to 25 doughnuts
Recipe courtesy Gale Gand