Mini Jelly Donuts
Ingredients
1 ⅔ cups
flour, sifted, plus extra for kneading
3 tbsp.
sugar, plus ½ cup for coating doughnuts
¼ oz. packet
dry active yeast
¼ tsp.
kosher salt
7 tbsp.
half-and-half, lukewarm (about 105°)
3 ½ tbsp.
Kowalski's Unsalted Butter, melted and cooled
1
egg, beaten
OTHER SUPPLIES
- cooking spray
- plastic wrap
- parchment paper
- vegetable or canola oil, for frying
1
paper bag
OPTIONAL
4 tbsp.
apricot jam, Kowalski's Lemon Curd or jam of your choice
1
zipper-closure food storage bag
Directions
- In a large mixing bowl, whisk together flour, sugar, yeast and salt.
- Make a well in the center of the bowl; quickly mix in half-and-half, butter and egg to make a soft dough.
- Knead dough on a lightly floured surface until smooth (7-9 min.). Transfer to a large mixing bowl sprayed with cooking spray; cover with plastic wrap and let rise in a warm place until doubled in size (1 hr.).
- Divide dough into 24 evenly sized pieces; shape into smooth balls. Transfer to a baking sheet lined with parchment paper; cover with plastic wrap and let rise until doubled (45 min.).
- In a deep pot, heat 1 ½" of oil to 350°.
- Using a slotted spoon, carefully lower doughnuts into oil 4-6 at a time; fry until golden and cooked throughout (about 30 sec. per side). Remove with a slotted spoon; drain on paper towels. While warm, shake doughnuts in a paper bag with sugar.
- If desired, spoon jam into the bottom corner of a food storage bag; snip corner. Using kitchen shears, cut a deep "X" in the top of each doughnut; squeeze a little jam inside.
- Best eaten immediately.
