Spiced Raspberry Jelly Doughnuts Recipe

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Type: Spiced Raspberry Jelly Doughnuts Free Cooking Recipe – Breakfast


Ingredients / Directions
1 cup(s) milk
1/4 cup(s) plus 2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon dry yeast
3 cup(s)s all-purpose flour
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 egg yolks
3 tablespoons melted butter
1 tablespoon lemon zest
6 cup(s)s vegetable oil
2 cup(s)s Raspberry Filling
1 egg
Confectioners” sugar
for garnish In a small saucepan
heat milk to a boil. Remove from heat
add sugar and cool to 110 degrees F.

Mix together warm milk and yeast and let sit for a few minutes. Transfer to a large bowl.

Sift together flour
cinnamon and nutmeg. Using a wooden spoon
add flour mixture to the milk mixture. Mix in egg yolks
melted butter and lemon zest. Turn mixture out onto a well-floured surface. Knead to form a dough. Place dough in a clean
lightly oiled bowl and cover with a towel. Place in a warm
draft-free area and let rise for 1 1/2 hour(s).

Remove dough from bowl and place on a floured surface. Roll out the dough to 1/8-inch thickness. Using a 3-inch round cookie cutter
cut the dough into 24 circles. Place 12 of the circles on a parchment lined sheet pan. Spoon 1 teaspoon of filling into the center of each circle. Brush beaten egg around the perimeter of each of the 12 circles. Place another circle on top of the raspberry filling and press around the edges to seal. Cover the tray with a towel and let rise another 30 minutes in a warm
draft-free location.

In a large
deep pot
heat the oil to 325 degrees F. When the doughnuts have risen
fry them in the oil
a few at a time
turning often until both sides are golden brown
about 6 minutes. Remove to a paper towel-lined plate and sprinkle with powdered sugar.

Raspberry Filling
1 pound raspberries plus 1/2 cup(s) whole raspberries
1 cup(s) granulated sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water

In a saucepan
combine 1 pound raspberries
sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth. Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes
stirring occasionally.

Add in 1/2 cup(s) whole raspberries. Cook for 1 more minute. Remove from heat
whisk in cornstarch mixture. Return to high heat
bringing to a boil
whisking constantly until mixture is thick. Remove from the heat and cool.

Yield: 1 1/4 cup(s)s filling – 12 doughnuts

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