INGREDIENTS
Doughnuts:
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 1 1/2 tablespoons (4 1/2 teaspoons) baking powder
- 1/2 teaspoon salt
- 1 cup lukewarm milk
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract, optional
Filling:
- your favorite jelly or jam
INSTRUCTIONS
- Get out a skillet that’s at least 2 1/2″ deep; a 10″ electric frying pan is a great choice, if you have one. Fill it with about 1″ of vegetable oil, peanut oil preferred for best flavor.
- Start heating the oil to 350°F while you make the doughnut batter.
- To make the doughnuts: Whisk together the flour, sugar, baking powder, and salt.
- Whisk together the lukewarm milk, melted butter, egg, and vanilla.
- Stir the wet ingredients into the dry ingredients to make a thick batter (or soft dough).
- When the oil has come up to temperature, use a tablespoon cookie scoop (or spoon) to drop balls of batter into the hot oil. This recipe will make 2″ doughnut holes using a tablespoon cookie scoop and dropping in balls of dough about as big as an undersized ping pong ball.
- Fry the doughnut holes for 2 minutes on the first side, or until they’re a deep golden brown. Some of them may turn themselves over; that’s OK, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes, until golden brown. Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.
- When the doughnuts are cool, use a piping bag with a long, plain tip to fill them with as much jelly as you like. If you don’t have a piping bag, try using an inexpensive plastic condiment squeeze bottle (think mustard or ketchup), with its tip cut off midway down to make it wider.
- Shake the filled doughnuts gently in a bag of granulated sugar. Enjoy warm, or store at room temperature, loosely covered, for a day or so.
Yield: 24 jelly doughnut holes.
Credits to: holidayspage.net
