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
2 eggs
3 tablespoons unsalted butter, melted
Vegetable oil, for frying
1 cup strawberry or raspberry jam
Confectioners� sugar
Equipment:
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
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