The other day, my mother ever-so-subtly reminded me that it's Fasching time in Munich, her hometown, and that meant Krapfen. Translation: it's Mardi Gras, and I would like doughnuts. I could take a hint. Since Valentine's Day was coming up, I thought the timing was perfect for making doughnuts.
I really liked the last doughnut recipe I posted but it made sooooo many doughnuts! For the record, I froze some of the unbaked dough and tried frying them a few months later. Don't bother. They were a sad under-deflated mess. Doughnuts are best fried and eaten the day they are made. And don't even think about refrigerating them! Yeast doesn't like the refrigerator.
This modified recipe makes about 22 doughnuts. That's still a lot! But it's much more manageable. Plus, the dough fits nicely in a KitchenAid mixing bowl. Although the recipe involves yeast, this is really very simple. All the ingredients except the flour go into the mixing bowl almost like you're dumping them in!
These are filled doughnuts. There's a reason that doughnuts are so often filled with cream or jelly. They go through the pastry filling tip so smoothly! Easy! But we like preserves. Sigh. The easiest way to handle preserves for a filling is to simply put them through a sieve.
|My mother used this tip when I was a child!|
This is a picture of the pastry filling tip I used. I'm pretty sure I saw them at Walmart the other day, so they shouldn't be hard to find.
1 packet fast-rising yeast
3 tablespoons warm water (between 105-115 degrees)
3/4 cup of milk
1/4 cup sugar plus a pinch
1/2 teaspoon salt
3 tablespoons shortening (like Crisco)
2 1/2 cups flour
jelly or jam
Add one pinch of sugar to a small bowl. Pour in the 3 tablespoons of water and sprinkle the yeast over it. Let sit about 15 minutes or so. It should double in volume. Meanwhile, scald the milk by placing it in a pot over medium high heat. The second you see it bubble, remove from heat and allow to cool.
Outfit your mixer with the dough blade. Mix the yeast, milk, 1/4 cup sugar, salt, egg, and Crisco in a mixing bowl and combine. The shortening may still be chunky, but that's okay. Add the flour about a cup at a time and mix on low to medium speed. (At a higher speed, the flour will fly all over the place.) Quit mixing when the dough has formed into a ball. Place in a new bowl, cover with a kitchen towel, and let it rest in a warm place for one hour.
Take out the dough, and roll it about 1/2 inch thick. Cut the doughnuts with a round 2 1/2 inch diameter cookie cutter. Place on a baking sheet, cover with the kitchen towel, and let rise about 40 minutes in a warm spot.
Pour canola oil in a wide and deep pot. Doughnuts float on the surface so oil about 2 inches deep will do. Bring the oil to 350 degrees. Gently slide a few of the doughnuts in. Don't crowd them! Flip them when brownish on the bottom side, about one minute, and cook another minute until the other side is done. Remove to a rack or paper towel. Continue cooking in batches until all are done.
Put your favorite jam through a sieve. (I used apricot preserves and tart cherry preserves). Outfit an icing bag with a pastry tip and gently push into the middle of the doughnut from the side. Don't overfill or it will ooze out. When all doughnuts are filled, dust with powdered sugar.
|Yeast, a pinch of sugar, and water.|
|Roll out and cut circles.|
|Heat the oil.|
|Insert tip at the side and squeeze. But not too much!|
|Dust with powdered sugar and enjoy!|
|Coming June 7th!|