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Just like bakery jelly-filled buttermilk
doughnuts...maybe better!
Jelly Filled Buttermilk
Doughnuts
- 1 1/2 cups plus 2 tablespoons all-purpose
flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup or so thick jam or preserves of your choice
Sugar Mixture to Coat Doughnuts:
1/2 cup powdered sugar
1/2 cup granulated sugar
- Combine all dry ingredients in a large
bowl, stirring ingredients well to combine thoroughly.
- Whisk together buttermilk, eggs and vanilla,
mixing well.
- Blend the liquid mixture with the melted
butter and add to the dry ingredients mixing with a wooden spoon
until the dough is formed. The dough will be very sticky which
is necessary to yield light doughnuts.
- Refrigerate dough for 30 minutes to make
it easier to handle.
- Sprinkle the 2 additional tablespoons
of flour over a clean, dry work surface and gently coax the dough
into a ball. Don't be tempted to stir flour into the dough (adding
a lot of additional flour will create a tough, leaden dough).
Turn dough out onto floured work surface. With your hands gently
press the dough into a rectangle measuring 9 x 7-inches and approximately
1/3 to 1/2-inch thick.
- Cut dough into rounds of any size with
a cookie cutter. Place a teaspoon or so of thick jam in the middle
of one dough round then cover with another round of dough sandwiching
both together. Press seams together firmly.
- Preheat approximately 8 cups of peanut
or vegetable oil in a deep heavy bottomed pot to 365°F (185°C).
Fry the doughnuts in small batches for about 1 minute or so on
each side or until golden brown.
Makes about 1 dozen.
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