Description
Fluffy doughnuts filled with sweet berry preserves.
Perfect for a weekend brunch or special occasion.
Ingredients
Units
Scale
- 1 cups (237 ml) whole milk
- 2 tbsp granulated sugar
- 1 tsp salt
- 1.25 ounce (35 g) active dry yeast
- 2 tbsp warm water
- 3.75 cups (890 ml) all-purpose flour
- 10 cups (2370 ml) vegetable oil
- 2 large eggs
- 0.5 cups (118 ml) Bonne Maman blackberry preserves
- Confectioners sugar
- 1 (2-inch) round cookie cutter
- 1 (2.5-inch) round cookie cutter
- 1 deep-fry thermometer
Instructions
- Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F (32°C)).
- Dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes.
- Pour milk mixture into a large bowl and stir in 2½ cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough.
- Spread 1 cup flour on work surface and put dough on top. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes.
- Transfer dough to another large bowl, sprinkle lightly with additional flour, cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1½ hours.
- Turn out dough onto a floured surface and roll out with a floured rolling pin until ½ inch thick.
- Cut out rounds with a 2-inch cutter. Stretch 1 round to 2½ inches and put 1 teaspoon jam in center, then stretch another round to 2½ inches and use it to cover jam, pinching edges of rounds firmly together.
- Cut through filled doughnuts with a floured 2½-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in the same manner. Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
- Heat 3 inches of oil in a deep 4-quart pot until it registers 375°F (191°C).
- Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch.
- Transfer cooked doughnuts to paper towels to drain. While still warm, toss them in a mixture of cinnamon and sugar or dust with confectioners’ sugar.
Notes
- For richer flavor, use high-quality berry preserves like Bonne Maman.
- To prevent sticking, ensure your rolling pin and work surface are generously floured.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 50