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cooking class with Emeril Lagasse

Jelly Filled Donuts

Yield: 8-10 donuts

Ingredients:

1 cup whole milk

3/4 ounce instant yeast

1/4 cup sugar, plus more for coating

3 tablespoons unsalted butter, room temperature

1 1/2 teaspoons salt

1/4 teaspoon mace

2 tablespoons nonfat powdered milk

1 large egg

2 cups all-purpose flour

1 cup bread flour

Oil, for coating bowl

Vegetable shortening, for frying

1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling donut

Set a small saucepan over low heat and add 1/4 cup of the milk.
Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast.
Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix.
Add the egg and mix gently.
Add the remaining 3/4 cup of milk and mix briefly.
Add the flour and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
Place the dough on a lightly floured work surface.
Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch.
Let dough sit undisturbed for 5 minutes to allow the dough to relax.
Using a biscuit cutter or the rim of a glass, cut donuts into rounds about 3 inches in diameter.
Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted.
Heat over medium heat to a temperature of 350 degrees F.
Fry the donuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side.
Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat.
Transfer the cooked donuts to a cookie rack set over a sheet pan to cool.
When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the donuts and fill the centers with 2 tablespoons of the jam. Serve.