Jelly Doughnuts

Name: Jelly Doughnuts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoon active dry yeast; 2 larges eggs; 250 grams all-purpose flour, plus more for dusting; 50 grams granulated sugar; 244 milliliters warm milk (about 105 degrees F); 1 teaspoons salt; 4 Tbsps unsalted butter, cut into pieces and softened; 1 teaspoon vanilla extract; 48 servings Vegetable oil, for brushing and deep-frying

Jelly Doughnuts could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 162 calories, 1g of protein, and 15g of fat. This recipe serves 48. If you have active yeast, warm milk, salt, and a few other ingredients on hand, you can make it. It works well as an inexpensive breakfast. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Pour the warm milk into the bowl of a stand mixer.

Ingredients you will need

Milk

Equipment you will use

Stand Mixer

Bowl

Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended.

Ingredients you will need

Vanilla

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Add 2 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl. (The dough will be sticky; if it's too wet, add the remaining 1/4 cup flour.)

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Add the butter and mix until smooth.

Ingredients you will need

Butter

Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap.

Ingredients you will need

Vegetable Oil

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in the refrigerator, at least 4 hours or overnight.

Cut out the doughnuts: Line 2 baking sheets with parchment and dust with flour. Dust a clean surface with flour; turn out the dough onto the surface. Dust the dough with flour, then gently pat it out to make it easier to roll. Using a rolling pin, roll out the dough until about 1/2 inch thick.

Ingredients you will need

Dough

All Purpose Flour

Nuts

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Cut the dough into 1 1/2-inch rounds with a cookie cutter; transfer to the prepared baking sheets. Reroll the scraps and cut out more rounds. Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Baking Sheet

Cookie Cutter

Plastic Wrap

Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the doughnuts, turning, until golden brown, 1 to 1 1/2 minutes total. Using tongs or a skimmer, remove to paper towels to drain.

Ingredients you will need

Vegetable Oil

Equipment you will use

Paper Towels

Kitchen Thermometer

Skimmer

Tongs

Pot

Fill with jelly: Fit a pastry bag with a 1/8-inch-round tip; place the bag in a glass and cuff the open end over the glass. Fill the bag with jelly. Insert the pastry tip into the side of a doughnut and gently squeeze to fill. Repeat with the remaining doughnuts. Dust with confectioners' sugar and serve warm. Photograph by David A. Land

Ingredients you will need

Powdered Sugar