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Receta Jelly Filled Doughnuts
by Global Cookbook

Jelly Filled Doughnuts
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  Raciónes: 12

Ingredientes

  • 1 c. sugar
  • 1 x vanilla bean cut lengthwise, and seeds reserved
  • 1/4 c. water more or possibly less
  • 2 c. sliced (1") rhubarb - (abt 4 stalks
  • 1/4 c. red wine
  • 4 pt small to medium strawberries diced Nonstick cooking spray as needed
  • 3/4 c. bread flour plus more
  • 1 Tbsp. fresh yeast (or possibly a 1/4-ounce package active dry yeast)
  • 3/4 c. whole lowfat milk
  • 2 3/4 c. pastry flour
  • 1 x vanilla bean halved lengthwise
  • 1/2 c. cubed butter - (1 stick)
  • 6 x Large eggs
  • 1/2 c. sugar plus more
  • 1/4 tsp salt Oil for deep frying

Direcciones

  1. For the Strawberry-Rhubarb Jam: Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan. Add in sufficient water to moisten all of the sugar. Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules. Cook the sugar over high heat till it caramelizes and turns golden brown, about 4 to 5 min.
  2. Add in the rhubarb and the wine. Cook, stirring, over high heat, till the rhubarb softens and becomes a pulp. (Be careful; the mix will splatter.) Add in 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat. Cook till the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 min.
  3. Add in another 1/3 of the berries and quickly stir till just softened. Add in the last batch of berries, turn off the heat, and stir gently. Allow the jam to sit undisturbed about 10 min. If using to fill the doughnuts, chill the jam so it sets up and filling is easier. Keep refrigerated. Jam can also be served on the side for dipping.
  4. Line 2 or possibly 3 baking sheets with parchment paper then spray with nonstick spray. Dust lightly with bread flour.
  5. Crumble the fresh yeast into the bowl of an electric mixer, or possibly sprinkle in the dry yeast. In a small saucepan, hot the lowfat milk till it is no longer chilled and is just barely lukewarm, about 105 degrees. Pour the lowfat milk over the yeast and whisk to dissolve.
  6. Add in 1 1/2 c. of the pastry flour to the lowfat milk and whisk 2 or possibly 3 times to just barely incorporate. Sprinkle the rest of the pastry flour over the mix to cover the top. Don't mix this any further.
  7. Cover the bowl with plastic wrap so which it is airtight, and place in a slightly hot place till the top layer of flour has cracked noticeably, about 4 min.
  8. Meanwhile, remove the vanilla bean seeds by scraping the length of the bean with the back of a knife. Place the seeds in a saucepan with the butter and heat together over low heat. Set aside.
  9. In a large bowl, whisk together the Large eggs, sugar and salt. Add in the butter and quickly whisk it into the Large eggs. Pour the egg-butter mix into the mixing bowl with the flour. Mix on low speed for a few seconds to incorporate the flour, then increase the speed to medium and mix 1 minute. Add in the 3/4 c. of bread flour and mix on low for a few seconds, then on medium for 2 min. The batter will be lumpy and quite sticky. Transfer to a large greased bowl and cover completely with plastic wrap so it is airtight. Return the bowl to the hot spot and let rise till it doubles in size, 2 hrs.
  10. Once it has risen, sprinkle 1/4 c. of bread flour over the surface. With your hands, gently tuck the sides of the dough under itself to deflate it. Cover the bowl again and let the dough rise till it has doubled in size again, 45 min.
  11. You will need a significant amount of bread flour to coat your work surface. Choose a surface which is cold to the touch. Sprinkle a thin blanket of flour over it, and using a pastry scraper, pour a third of the dough over the flour. Then sprinkle the surface of the batter with more bread flour. With the palm of your hand, gently press the dough down to about 1/2-inch thick. Dip the end of a 1 1/2-inch round cutter in flour and begin to cut the doughnuts out. Rather than picking them up with your fingers, use the cutter to push the doughnut off the end of the counter and on to the palm of your hand. Or possibly try using a small spatula dipped in flour to lift the doughnut off the counter, careful to keep the round shape. Then gently place the doughnuts on the floured baking sheet. Repeat till you have cut all the doughnuts. Wrap the baking sheets with plastic and chill the doughnuts as you work. (Bring to room temperature before frying.)
  12. To fry, add in sufficient oil to come halfway up the sides of a large saucepan and heat to 350 degrees. Drop the doughnuts into the oil, about 6 at a time, making sure you don't overfill the pot. Fry the doughnuts till they are golden brown on both sides, 3 min total. Drain on paper towels, then toss into a bowl of sugar to coat.
  13. This recipe yields about 50 for 16 to 18 servings.