Ingredients with Measurements:
- 1 cup warm milk
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup jelly of your choice
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry bag with a small round tip
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until the mixture is foamy.
2. Add melted butter, eggs, and vanilla extract to the bowl and mix until combined.
3. In a separate bowl, whisk together all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
4. Knead the dough with the dough hook attachment for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to 1/4 inch thickness. Use a round cookie cutter to cut out circles of dough.
8. Place a small dollop of jelly in the center of each circle and fold the dough over to create a half-moon shape. Pinch the edges to seal.
9. Place the doughnuts on the prepared baking sheet and let them rise for an additional 15 minutes.
10. Bake the doughnuts for 12-15 minutes until they are golden brown.
11. While the doughnuts are baking, prepare the maple glaze. In a small bowl, whisk together melted butter, powdered sugar, maple syrup, and vanilla extract until smooth.
12. Once the doughnuts are done baking, let them cool for a few minutes before dipping them in the maple glaze.
13. Fill a pastry bag with the remaining jelly and pipe a small amount into the center of each doughnut.
14. Serve warm and enjoy!
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12-15 doughnuts
Nutritional information:
Calories per serving: 280
Fat: 10g
Carbohydrates: 42g
Protein: 5g
Sodium: 120mg
Sugar: 16g
Substitutions for ingredients:
- You can use any flavor of jelly that you prefer.
- If you don't have maple syrup, you can use honey or corn syrup instead.
Variations:
- Instead of using jelly, you can fill the doughnuts with chocolate or vanilla pastry cream.
- You can add cinnamon or nutmeg to the dough for a spiced flavor.
- Try topping the doughnuts with chopped nuts or sprinkles for added texture.
Tips and tricks:
- Make sure the milk is warm but not too hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour until it becomes manageable.
- Don't overfill the doughnuts with jelly, or they may burst open while baking.
Storage instructions:
Store the baked doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Presentation ideas:
Arrange the doughnuts on a platter and drizzle the maple glaze over the top. Sprinkle with chopped nuts or sprinkles for added color.
Garnishes:
Chopped nuts, sprinkles, or powdered sugar.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit or yogurt.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the milk was too hot.
- If the doughnuts are too dense, it may be because the dough was overworked or the yeast didn't activate properly.
- If the doughnuts burst open while baking, it may be because they were overfilled with jelly.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or jelly to prevent contamination.
Food history:
Jelly doughnuts, also known as sufganiyot, are a traditional Hanukkah treat in Jewish cuisine. They are typically filled with jelly or custard and fried, but this baked version is a healthier alternative.
Flavor profiles:
Sweet, tangy, and maple-y.
Serving suggestions:
Serve warm with a cup of coffee or tea for a cozy breakfast or dessert.
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