Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup milk
- 1 egg
- 2 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/4 cup strawberry jelly
- 1/2 cup semisweet chocolate chips
- 1 tbsp vegetable oil
Special equipment needed:
- Deep fryer or large pot for frying
- Doughnut cutter or 2 round cookie cutters (one larger than the other)
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
For the doughnuts:
1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In a separate bowl, whisk together the milk, egg, butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5 minutes, then cover and let rest for 10 minutes.
5. Roll out the dough to 1/2 inch thickness and cut out doughnuts with a doughnut cutter or two round cookie cutters.
6. Place the doughnuts on a floured surface and let rise for 30 minutes.
7. Heat the oil in a deep fryer or large pot to 375°F.
8. Fry the doughnuts for 1-2 minutes on each side until golden brown.
9. Remove from the oil and place on a paper towel-lined plate to cool.
For the filling:
1. Place the strawberry jelly in a piping bag or plastic bag with a corner snipped off.
2. Insert the tip of the bag into the side of each doughnut and squeeze in a small amount of jelly.
For the chocolate glaze:
1. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth.
2. Stir in the vegetable oil until fully combined.
3. Dip the tops of each doughnut into the chocolate glaze and let set on a wire rack.
Time:
Preparation time: 1 hour
Cooking time: 10 minutes
5. Temperature:
Oil temperature for frying: 375°F
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories per serving: 210
Total fat: 10g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 95mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 15g
Protein: 3g
Substitutions for ingredients:
- Strawberry jelly can be substituted with any other flavor of jelly or jam.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
- Vegetable oil can be substituted with coconut oil or canola oil.
Variations:
- Instead of jelly filling, try filling the doughnuts with pastry cream or Nutella.
- Add sprinkles or chopped nuts to the chocolate glaze for added texture and flavor.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a slotted spoon or spider to remove the doughnuts from the oil to prevent them from breaking apart.
- Let the doughnuts cool completely before filling and glazing to prevent the filling from melting and the glaze from running.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the doughnuts in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Arrange the doughnuts on a platter or cake stand and sprinkle with powdered sugar for a classic look.
Garnishes:
Garnish with fresh berries or mint leaves for a pop of color.
Pairings:
Serve with a hot cup of coffee or tea for a delicious breakfast or dessert.
Suggested side dishes:
Pair with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the doughnuts are too dense, let them rise longer before frying.
- If the glaze is too thick, add more vegetable oil.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the doughnuts are fully cooked before serving to prevent foodborne illness.
Food history:
Jelly doughnuts, also known as sufganiyot, are a traditional Hanukkah treat in Jewish cuisine.
Flavor profiles:
Sweet, fruity, and chocolatey.
Serving suggestions:
Serve as a breakfast pastry, dessert, or snack.
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Taste: Sweet, Sugary, Chocolatey, Doughy, Jelly, Jelly-Filled