Hanukkah Jelly Doughnuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 Doughnuts
Ingredients
  • 2 cups all purpose flour
  • ¼ cup white sugar
  • 2 ½ tsp dry yeast
  • ¼ tsp salt
  • 2 egg yolks
  • ¾ cup warm milk
  • ¼ stick butter (softened)
  • 1 ½ quarts vegetable oil for frying and several tbs for coating bowl
  • 1 jar raspberry jelly
  • powdered sugar for dusting
Instructions
  1. Combine dry ingredients in the bowl of a stand mixer with a whisk.
  2. Attach the hook attachment to mixer and gradually add wet ingredients on low speed until the dough is smooth and elastic.
  3. Place dough in a well greased bowl.
  4. Cover with plastic wrap and allow to rise for about an hour.
  5. Once dough has risen, use a rolling pin to roll dough out on lightly floured surface until ¼ inch thick.
  6. Use a two-inch round cookie cutter to form rounds.
  7. Place on parchment covered baking sheet and cover with plastic wrap for one hour until doubled in size.
  8. Once rounds have risen, heat oil in dutch oven to 350 degrees F and add the rounds to the oil about an inch apart, frying for two minutes on each side.
  9. When golden brown on both sides, remove doughnuts from oil.
  10. Once doughnuts are cooled, poke each doughnut with a hole and use a pastry bag with raspberry jelly to fill doughnuts with about 1 tbsp of jelly.
  11. Dust with powdered sugar and enjoy.
Recipe by Chef Times Two at https://www.cheftimestwo.com/hanukkah-jelly-doughnuts/