Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jam-Filled Doughnuts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Jam-Filled Doughnuts Empty Jam-Filled Doughnuts

    Post by Lobo Fri 08 Jan 2016, 8:49 pm

    Jam-Filled Doughnuts Img82l
    Jam-Filled Doughnuts
    Jam-Filled Doughnuts Translucent
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    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Servings: 12
    Use your favorite flavor of seedless jam to fill these doughnuts, which will be a hit with kids and grown-ups alike.






    • 60

    Ingredients:


    • 3/4 cup warm milk (about 110°F)
    • 3/4 cup sugar
    • 1 packet active dry yeast
    • 2 1/4 cups all-purpose flour
    • 1/2 tsp. ground cinnamon
    • 1/8 tsp. freshly grated nutmeg
    • 1/4 tsp. kosher salt
    • 2 Tbs. unsalted butter, at room temperature
    • 2 egg yolks
    • Nonstick cooking spray
    • Vegetable oil for frying
    • 3/4 cup seedless jam

    Directions:

    Pour the milk into a bowl. Stir in 1/4 cup of the sugar and the yeast until dissolved. Let stand until frothy, about 10 minutes.

    In the bowl of a stand mixer fitted with the dough hook, stir together the flour, cinnamon, nutmeg and salt. Make a well in the center and put the butter, egg yolks and yeast mixture in the well. Beat on medium-low speed until the dough comes together and forms a ball around the dough hook, 4 to 6 minutes. Remove the bowl from the mixer, cover with plastic wrap and let the dough rise in a warm place for 1 hour.

    Transfer the dough to a lightly floured work surface, divide the dough in half and roll each piece into a log about 12 inches long and 1 1/2 inches wide. Cut each log into twelve 1-inch pieces, roll each piece into a small ball and place on a greased baking sheet, spacing the doughnuts about 1 inch apart. Spray the tops of the doughnuts with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until the doughnuts have almost doubled in size, about 30 minutes.

    In a deep fryer, heat oil to 350ºF according to the manufacturer’s instructions. Working in batches, fry the doughnuts until light golden brown, about 1 minute per side. Using a fryer basket or slotted spoon, transfer the doughnuts to a plate.

    Using the remaining 1/2 cup sugar, sprinkle the warm doughnuts on all sides with a light coating of sugar. Using a pastry bag fitted with a thin piping tip, gently pipe 1 to 1 1/2 tsp. jam into each doughnut. Serve warm. Makes 24 doughnuts.
    Williams-Sonoma Kitchen.
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