Easy Strawberry Jelly Filled Doughnuts
Posted by Katie Straw on Aug 5, 2014
The end of summer is approaching bringing it with it the promise of a season filled with carnivals and fairs and, inevitably, fried foods. To some, these gatherings mean thrilling rides, but for us they’re all about the food.
And since we find a way to work strawberries into anything, we thought we’d try our hand at these delicious doughnuts.
- 1 package yeast
- 1 cup warm milk
- 1 ½ tbsp sugar
- 3 tbsp salted butter, at room temperature
- 1 large egg plus 1 yolk, at room temperature
- ½ teaspoon table salt
- 3 to 3 ¼ cups sifted all-purpose flour, divided, plus more for counter
- Vegetable shortening for frying
- ¼ cup strawberry jelly
- Powdered sugar for dusting
Directions:
- In a bowl combine yeast, warm milk, and sugar and stir until dissolved. Add butter, eggs, salt, and 1 1/2 cups flour. Beat at medium speed until combined, then add 1 ½ cups more flour. Continue to beat until it forms a soft dough. Knead until smooth, 5 more minutes, adding the additional flour if needed.
- Cover the bowl and set it aside until it doubles in size, about 1 to 1.5 hours.
- Bring the dough to a well-floured surface and roll it with a floured pin until it’s about 3/4 of an inch thick. Then, using a 2 to 2 ½ inch biscuit cutter or the mouth of a glass, cut the doughnuts into rounds. Cover these with a towel and let rise again for 15 minutes.
- Heat the vegetable shortening in a skillet until a piece of excess dough dropped in sizzles. Transfer 3 or 4 rounds to the pan and fry until golden, about 45 seconds. Turn them over and fry the other side, an additional 40 seconds. When completely fried, transfer to a plate or baking sheet lined with paper towels.
- Fill a pastry bag with strawberry jelly. Poke a small hole into the side of each doughnut and then squeeze the jelly into it, until full.
- Serve warm and dusted with powdered sugar.
Recipe adapted from this recipe found in Yankee Magazine.