What a fun word to say. Doesn’t it just conjure up some great mental images too? I remember when my family was on doughnut duty at church (meaning we picked them up from the local Dunkin’ Donuts or wherever) and I got to leave Sunday school early to “set them up.” Also known as eat about 2 doughnuts and 4 munchkins before anyone else got there.
Definitely some of my fondest memories of church right there. My favorite kind of doughnut was Boston Crème, but I don’t think I ever would have given a jelly doughnut a second look. Which is kind of sad, because I’ve totally grown to enjoy them.
But I also don’t like having a kitchen and all my clothes covered with powdered sugar, and since it’s autumn and all, I decided to make a jelly doughnut that was more seasonally appropriate. Also, I baked them. If you want to dunk your doughnuts in hot oil, go right ahead, but the thought just terrifies me.
So whether you bake or fry, please make sure to coat thoroughly with cinnamon/sugar and pump full of apple cider jelly.
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- ½ cup apple cider
- ¼ (half a stick) unsalted butter
- ¼ cup sugar
- ½ tsp salt
- 1 ¼ tsp (half a packet) active dry yeast
- 2 Tbsp warm water
- 2-3 cups bread flour
- 1 ½ tsp apple or pumpkin pie spice
- 1 large egg, beaten
- 2 Tbsp unsalted butter, melted
- ¼ cup sugar
- 1 Tbsp cinnamon
- ½ cup apple cider jelly or seasonal fruit spread
- First make the doughnuts. Place the cider, butter, sugar and salt in a small saucepan over medium low heat. Cook until the butter has melted, swirling the pan occasionally, then remove from heat and let cool.
- Meanwhile, in a small bowl, combine the yeast and warm water and let sit until foamy, about 5 mins.
- In a large bowl, mix one cup of the bread flour, apple/pumpkin pie spice, and egg. Add in your yeast mixture, then the cider mixture once it is warm to the touch. Mix until incorporated, then slowly add the remaining flour until a dough comes together and is only slightly sticky. Turn out onto a floured surface and knead until smooth and elastic, another 3-5 mins.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
- Turn the risen dough back out onto the floured surface and roll to about ½” thickness. Using a floured biscuit cutter, cut rounds from the dough, rerolling as necessary until all the dough has been used. If you need to roll up little dough balls at the end, that fine, they’ll taste just as good.
- Place the dough rounds on lined baking sheets, cover with plastic wrap or a towel and let rise again for another hour.
- Preheat oven to 375 degrees F. Once the doughnuts are done rising, bake them for 20-22 mins, or until puffy and golden brown. Remove from oven and let cool slightly. While the doughnuts are cooling, combine the sugar and cinnamon in a shallow bowl for the topping.
- Once the doughnuts are cool enough to handle, brush them with the melted butter and roll in the cinnamon sugar mixture. Using a pastry bag (or a Ziploc bag with the corner snipped off) with a round tip, pipe the jelly (or whatever you’re using) into the doughnuts.
- Leftover doughnuts can be stored in an air tight container at room temperature for up to 2 days. They also freeze very well.
Adapted from Baked by Rachel
This post has been submitted to Yeast Spotting