RECIPE jelly doughnuts bagels?? DD Katie??

[Guest guest]

Try this one, but use soymilk and egg powder or flaxeggs. Haven't

made them in a long time...

 

JELLY DOUGHNUTS

Krapfen

 

These light doughnuts will be the hit of any autumn or winter brunch.

The recipe doubles easily for a crowd.

 

Active time: 1 hr Start to finish: 3 hr

1 cup whole milk

2 tablespoons granulated sugar

1 teaspoon salt

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)

2 tablespoons warm water

3 1/2 to 3 3/4 cups all-purpose flour plus additional for dusting

About 10 cups vegetable oil

2 large eggs, lightly beaten

1/2 cup raspberry, strawberry, or apricot jam

Confectioners sugar for dusting

 

Special equipment: 1 (2-inch) and 1 (2 1/2-inch) round cookie cutter;

a deep-fat thermometer

 

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).

 

While milk is cooling, dissolve yeast in warm water in a small bowl,

stirring until creamy, then let stand until foamy, about 5 minutes.

(If yeast doesn't foam, discard and start over with fresh yeast.)

 

Pour milk mixture into a largebowl and stir in 2 1/2 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, scraping it from bowl with a rubber spatula. 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 and sprinkle lightly with additional flour, then cover bowl with

a clean kitchen towel and let dough rise in a warm draft-free place

until doubled in bulk, about 1 1/2 hours.

 

Turn out dough onto a floured surface and roll out with a floured

rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter.

Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then

stretch another round to 2 1/2 inches and use it to cover jam,

pinching edges of rounds firmly together. (Pinching will stretch

doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in

same manner.

 

Cut through filled doughnuts with floured 21/2-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 same manner. (If dough shrinks after rerolling, let stand

10 minutes.) Cover doughnuts with another kitchen towel and let rise

in a warm place 30 minutes.

 

While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep

4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2

at a time, turning occasionally, until puffed and golden brown, about

2 minutes per batch. (Doughnuts will bob in oil; hold them half

submerged with a slotted spoon to brown evenly.) Transfer as cooked to

paper towels to drain. Serve warm, dusted with confectioners sugar.

 

Makes about 16 doughnuts.

Gourmet

October 2003

Adapted from Gourmet's Old Vienna Cookbook (1958)