Sarabeth Levine - Goddess of Bakedom
 
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I LOVE JELLY DOUGHNUTS

 

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I recently received a tweet from one of my followers on Twitter. "Sarabeth, it would amazing if you made a doughnut like Joanne Chang's at Flour Bakery  and Cafe in Boston." It would be the ultimate doughnut, her doughnut, your jam!" I quickly reached for her baking book for the recipe—I knew it was in there and had been meaning to try it.  I immediately went into the kitchen, made her recipe for the dough, and filled them with my delicious strawberry-raspberry jam. I had one of those OMG moments. The doughnut was so tender and the berry filling was perfect. They were pretty delicious— and you know how much I loved them by the bite I took from the one in the photo. Doughnuts have a limited shelf life. I will save this recipe for a special holiday and invite a crowd so there will be no leftovers. 

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Jelly Doughnuts  (Adapted from Flour, Joanne Chang, Chronicle Books 2010)

I was fortunate to taste one of Joanne's delicious Vanilla Cream-Filled Doughnuts. They are outrageously delicious. The dough was perfect (and so was the filling). I took my Twitter follower's suggestion and filled Joanne's doughnuts with my preserves instead of the Vanilla Cream. If you are ever in Boston, stop by Flour Bakery and Cafe on Sunday mornings for the delicious Vanilla Cream Filled Doughnuts. They are the best!

1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce (18 grams) fresh cake yeast

2/3 cup (160 grams) milk

3 1/2 cups (490 grams) unbleached all-purpose flour

1 1/3 cups (270 grams) sugar

2 teaspoons kosher salt

3 eggs

7 tablespoons (7/8 stick/100 grams) butter at room temperature, cut into 6-8 pieces

Canola oil for frying

 

Filling (Substitution for the Vanilla Cream)

1 cup Sarabeth's Strawberry-Raspberry Preserves

 

1. In a stand mixer fitted with the dough hook (or a hand held mixer), combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2-3 minutes to develop the dough further. Now begin to add the butter, a few pieces at a time, and continue to mix for 5-6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.

2. Remove the dough from the bowl, wrap tightly in plastic wrap and refrigerate for at least 6 hours or up to 15 hours.

3. Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 2 to 21/2- inch round biscuit cutter, cut out approximately 15 doughnuts. (These doughnuts are smaller than in the original recipe.) Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for about 2 hours, or until they are about doubled in height and feel poufy and pillowy.
 
4. When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
 
5. Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
 
When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the strawberry-raspberry spreadable fruit. Squirt about 1 T.  into each doughnut. Serve immediately.

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If you prefer your doughnuts plain, cut them into their traditional shape—and don't throw the centers out. Pop them in your hot oil and dust them with sugar. You can see the centers have disappeared.


Categories: Baking Techniques

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Sunchowder - Wendy Read  | September 28, 2011 12:33 PM

I love the look of these! This is going into my file to try...love your detailed instructions and....of course, the disappearing centers in the last photo :)

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Maggie K  | October 4, 2011 11:22 PM

The flour quantity is missing from the recipe, can you provide please! Thanks!

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