homemade strawberry rhubarb jelly doughnuts

when you have more strawberry rhubarb jam than you have jars for, naturally you need to make homemade strawberry rhubarb jelly doughnuts

homemade strawberry rhubarb jelly doughnuts

Ingredients
  1. 1 cup whole milk
  2. 2 Tbsp butter
  3. 2 tablespoons sugar
  4. 1 teaspoon salt
  5. 1 package active dry yeast ( I prefer Red Star Platinum Yeast )
  6. 3 - 4 cups AP flour
  7. 2 eggs, lightly beaten
  8. vegetable oil for frying
  9. 1/2 cup strawberry rhubarb jam
  10. sugar for dusting doughnuts

Instructions
  • in a small saucepan warm the milk with butter, until butter melts
  • remove from the heat, and stir in sugar and salt
  • allow to cool to slightly more than lukewarm (100- 110 degrees)
  • combine the yeast with 3 cups of flour
  • stir in milk and eggs
  • knead dough (either by hand on a well floured surface, or using the dough hook of a stand mixer) adding enough of the extra flour to create a smooth ball of dough (dough should not be sticky)
  • place the dough in a bowl, cover and let rise until doubled, about 90 minutes
  • on a floured surface, roll dough to 1/2 inch thickness
  • cut with a round cookie cutter (2 - 3 inches) or a biscuit cutter
  • place rounds on a floured baking sheet, cover and rise 30 - 45 minutes
  • while the rounds are rising, heat oil (about 3 inches deep) in a large deep pot to 375 degrees on a deep-fat thermometer
  • fry doughnuts (no more than 2 at a time) flip after 45 seconds,and cook until golden (1 1/2 - 2 minutes total)