Showing posts with label filled doughnuts. Show all posts
Showing posts with label filled doughnuts. Show all posts

Monday, February 15, 2016

Jam-Filled Doughnuts



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.

Filled Doughnuts

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)
canola oil
1 egg
2 1/2 cups flour
jelly or jam
powdered sugar

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.

After rising.
Heat the oil.
After cooking!
Insert tip at the side and squeeze. But not too much!

Dust with powdered sugar and enjoy!


Coming June 7th!

Monday, March 14, 2011

My next book, The Diva Haunts the House...


My next book, The Diva Haunts the House, won't be out until September 6th, but I wanted to share my cover with you. Once again, talented artist Teresa Fasolino has created a cover that I want to walk into. I can just imagine walking along the sidewalk on Sophie's street and seeing this scene!




That's Sophie dog, Daisy, looking up at the bat. Teresa captured her perfectly!


And now to food!

When I was in grade school, once a year my mom made Faschingskrapfen. (f-awe shings kr-awe pfen) Not as hard to say as it looks. Even better, how about carnival doughnuts? It was always a special treat to come home from school and find a platter of them on the table. Mardi Gras is big in Germany and Austria, and the celebratory food that is found in bakeries is an apricot jam-filled doughnut. I was a little late making them this year, but they're every bit as good. Unless you've given up sweets or doughnuts for Lent, it's not too late to celebrate Mardi Gras with a carnival doughnut.

What I love about this recipe is that the mixer does all the work, even most of the kneading! It's also fun to watch them puff up when they're cooked in hot oil -- not to mention eating them. They're not as light as Krispy Kremes, but they would be fabulous dunked in a cup of Cleo's coffee!

Faschingskrapfen


1/2 cup milk
7 tablespoons unsalted butter

4 cups flour
1 packet yeast
3 tablespoons sugar
1 teaspoon vanilla
pinch of salt
2 eggs
1 egg white

canola oil for frying

1 jar apricot preserves

powdered sugar


Place the butter and milk in a microwave safe bowl and microwave briefly (30 to 50 seconds) to melt the butter and warm the milk. It should not be hot. Set aside to cool to lukewarm.

Use a large bowl that fits into your mixer and a bread hook. Sift the flour into the bowl. Mix the yeast, sugar, and salt with the flour. Slowly add lukewarm butter and milk. Whisk the eggs a bit and add them to the mixture along with the vanilla. Beat with the bread hook for about 5 minutes. Remove bowl from mixer, cover with a kitchen towel, and set aside in a warm draft-free area to rise.

When the dough has roughly doubled in size, knead briefly and roll out. Using a cookie cutter or a glass, cut out rounds approximately 2 3/4 inches in diameter. Place on sheets or plates and allow to rise in a warm draft-free area.

When the doughnuts have risen, heat the canola oil. It should be hot enough to sizzle slightly around the edges of a test doughnut. The doughnut should fluff up a bit on the upper side. After about a minute, flip to fry the other side. You can cook several doughnuts at once, but don't crowd them. Place the fried doughnuts on a paper towel. Ideally, they will have a characteristic light ring around the sides, but if they don't -- not to worry, they still taste good!

Put the preserves through a sieve to eliminate any chunks. Using a long decorating tip, fill a pastry bag with the preserves, insert the tip into each doughnut and fill. Hint: Most of the doughnuts will have an empty spot inside. You can feel it when you insert the tip. Do not overfill! It will ooze out of the doughnuts if you use too much.

Dust the doughnuts with sugar and enjoy!