Friday, April 19, 2024

ECHO EATS: Jelly Donuts

Three “rounds” fit in a small fryer. Photo by C.Tamulonis, 04/2024.
Iced, powdered or plain, these easy donuts are delicious. Photo by C. Tamulonis, 04/2024.

Donuts are easy to make, so DO-NUT be intimidated by them. This recipe is a take on sufganiyot donuts, a soft pillowy donut. Make sure everyone stays away from the front of the fryer or pot of hot oil for safety, and it’s time to make the donuts!

Jelly Donuts

Ingredients

2 cups flour

¼ cup sugar

2 ¼ teaspoons of dry yeast

½ teaspoon of salt

2 egg yolks

¾ cup of warm milk

2 tablespoons of soft butter

4 to 6 cups of vegetable oil for frying

Your favorite jelly

Powdered sugar for dusting

A syringe used for injecting butter into poultry makes a great jelly tool. Photo by C. Tamulonis, 04/2024

Directions

  • Start getting your oil hot, to around 360 degrees
  • Mix the flour, sugar, yeast and salt
  • Whisk the egg yolks, soft butter, and milk and add to the dry mixture
  • Once your dough comes together, put it in an oiled bowl and cover it with plastic wrap or a damp towel to rise for  1 ½ hours
  • Knead the dough until it is smooth and roll out to ¼ inch thick
  • Cut into 2-inch circles (a heavy glass does the trick well)
  • Cover and let rise another 30 minutes
  • Once your oil is hot, fry the donuts a few at a time for around 1 ½ minutes on each side
  • After they cool, pipe in jelly and dust with sugar
Once cooled, these donuts can be iced in many delicious ways and festive colors. Photo by C. Tamulonis, 03/2024.

Noshing Notes: You can swap out the jelly for Nutella, Boston creme or whatever floats your boat. You can also swap out the powdered sugar dusting for icing or add some cinnamon. A basting syringe world well to pipe jelly in.

Suggested Sides: Tea, coffee, a glass of milk.

Waste Not, Want Not: Store in an airtight container (if there are any left) for three to five days. Bury inedible leftovers in cold compost. 

Cybele Tamulonis
Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.