Strawberry Jamming Again
[intro music] hi guys, i'm laura vitale and on this episodeof laura in the kitchen i'm bringing you a doughnut recipe! i've been having these requestedhere for so, so long. i'm making jelly doughnuts! they're easy, they're a crowd pleaser, andi love them! i love doughnuts, i only make them once in a while, it's really not somethingi buy often, i just really enjoy making them and eating them fresh, so i figured todaywas the day because i wanted some jelly doughnuts! the ingredients you'll need to make the donutsare very few and basic, you'll need all purpose flour, a pinch of salt, i've got some meltedvegetable shortening and some melted unsalted
butter, an egg, some milk that's been warmedup and i've got some sugar and some yeast. that's it! let's get started. we're going to get goingon activating the yeast. i've got my milk here, about 110 degrees fahrenheit. i'm going to sprinkle over my yeast and i'malso going to feed it by giving it a teaspoon of sugar. mix that around and i'm going to set thataside for several minutes or until the yeast is - you'll be able to smell it when it'sactivated and it gets all foamy and bubbly on top and that's when you know that you areready to get going.
mix your salt with your flour, so that that'scompletely ready to go. and now in this bowl, this - i'm going tomake this in my standing mixer because it does need to knead for a while, so in thebowl of my standing mixer, i'm just going to add my vegetable shortening that i've melted. i popped that right into the microwave, alongwith my unsalted butter. and then i'm going to add in my egg, and thisis really my all-purpose, like plain donut dough. it just works really, really well andmy glazed donut recipe - this is the same dough i used, i just doubled the batch wheni did those. but, it's just really perfect, it works really,really well, and if it ain't broke, don't
fix it! so i'm just going to give these a quick littlemix, i'm going to clean up, wait for my yeast to activate, and then we'll put the wholething together. we'll get it kneading, and we'll be that much closer to getting theseready to eat! you can see my yeast is activated and it'ssuper important when you're working with a yeast dough that your yeast is activated.so often, whether it's a doughnut recipe or my cinnamon rolls, or any dough that requires- any dough that's a yeast dough, i get so many e-mails from people saying that the doughdidn't work out, it's really hard and didn't rise. and chances are it's because your yeastis not activated.
and that can be a number of factors that canmake that happen, i mean, your liquid, in this case might not be hot enough, might betoo hot and kill the yeast, or the yeast might be expired. so, you need to be careful and make sure youryeast is activated, that way you will get a great dough every single time. i've added my yeast mixture, i'm adding myflour and just kind of giving this a quick stir with my spatula right before i put it- i get it to kneading. i'm going to put my dough hook on and i'mgoing to knead this on medium speed for about, i'd say, 5-6 minutes, you want a really nicesmooth dough, and it should only take about
5-6 minutes. so i'm going to put this on, lift it up, andlet it go! my dough was kneading for about 5 minutes,and it's exactly how i want it, it's nice and smooth. it looks like a little on the tacky side,but it's not sticking to me as you can see. but that's what i want, now i have my bowlhere - that's the bowl i had my flour in and i oiled it with just a little bit of vegetableoil, and just taking my dough scraper. now, i'm making a smaller batch, i halvedthe recipe in half because it's just my husband and i, and i don't want to make too, too manydonuts because i will eat them! hah!
so i'm just going to make some, and then i'mactually going to take these to - we're having a little get together tonight with friends,so i'm going to take them there. i oiled the top as well with whatever wasleft over on my pastry brush, and now i'm going to cover this with plastic wrap andstick it somewhere warm, i"m just going to put it in my microwave, with the microwaveturned off, for about an hour or so, you want this to double in size, and when it's there,we'll get going on rolling and cutting, and moving forward! my dough is about doubled in size, now thistook a couple of hours, and it can take up to three hours, so do not panic if it's notdoubled in an hour, just give it some time
and make sure the spot is nice and warm. i'm going to set that aside, i have a bakingsheet here with a piece of parchment paper and i've put a little bit of flour down, andnow i'm going to take more flour and sprinkle my board, i do have a fish spatula here becauseit's got a nice flat edge, it's going to be just the thing i need to lift my doughnuts,once i cut them, and i have a three and a half inch biscuit cutter, or you can use whateveryou've got that's round, use that. okay, going to just deflate my dough. just like that. and then i need to get it all out of here.
just pull this together with my hands, andyou can stretch it out with your hands if you want to, i'm going to take a rolling pinand just get this out to about a half an inch thick, now remember that i did cut the doughin half because i don't want to make too, too many, because this girl will eat themall. but you will have much more if you make thefull batch, which is completely up to you, so i'm just rolling this out and mushing itdown with my hand, and you can see i'm kind of flattening it, and then i'm also just gettingit to be as even as possible. i want this to be about half an inch thick. just going to take my biscuit cutter, i liketo dip it in flour, and then cut out my little
doughnuts. it's that simple! now, i'm going to cover these with a lint-freekitchen towel, and i'm going to stick them somewhere warm again, and they need to risefor about a half hour to an hour, or however long it takes for them to double in size. so, i'm going to put this right back there,it'll stay nice and warm, and in the meantime, i'm going to get a heavy skillet, or a heavypot, i'm going to fill it with some vegetable oil, and bring that up to temperature to cookthem in. they look gorgeous, you know just by lookingat them that they're going to be fluffy and
gorgeous. i do have some vegetable oil up to temperature,i have a large pan, really heavy bottom pan, halfway filled with oil. now, this is how i always tell it's the righttemperature. you put the end of a wooden spoon in, and i don't know if you can see, but there'slittle bubbles coming up. you see little bubbles around the base ofthat? that's how you know it's at the perfect temperature.if the bubbles are bubbling like ferociously, that means it's over 350f. you can use a thermometer if you want to.
have we met? hah! chances are, i"m not going to! chances are, i"m just going to wing it becauseit works, and it's just easy for me to remember. my grandma taught me that trick years ago,in fact if you watch our video of the graffe i made with her, of the italian donuts, shedoesn't use a thermometer either. so now i'm going to use my fish spatula becausei'm going to lift each one. and the reason i got a fish spatula is becausei can tap a little bit and the flour, the excess flour goes through the bottom of thefish spatula.
and i am going to just add them to my hotoil, you can see they are bubbling up really nicely. i am going to fry up just a few at a time,i don't want these to - i don't want the pan to be overcrowded. so i'm going to fry up about four at a time,and i also don't want the temperature of the oil to go down, and then we'll get reallysoggy and oily doughnuts. so i'm going to do four at a time, and i amgoing to cook these for about two minutes per side until they're a beautiful golden-browncolor. what i have here is a baking sheet that i'velined with some paper towels, because these
are going to need to - i'm going to put themon there so that the oil can kind of seep down into the paper towel. and then i have a shallow bowl here with somegranulated sugar, and i"m going to get some jelly ready and we'll get going to put themtogether. shouldn't take very long, should take a minuteor so per side, they're very quick to cook, and then i'll do the next batch and i'll meetyou back when they're all done! now, while the other batch is cooking up,i'm just taking the first batch that i just let sit on my paper towels for just a coupleminutes, and i'm dipping them in sugar. you want to do this relatively quickly, whilethey're still hot because that way the sugar
sticks. and then i always do it again after i pipethem with the jelly, but for now, i'm just going to continue to babysit the rest of themand then we'll fill them up. now, what i'm doing, and i've already donea few of them, i take one of these - i guess it's like a little lollipop stick or i thinkit's also known as a mini cake pop stick. one of these little things, you can but themanywhere. or any object in your house that looks likethis, hah! i take it, and i make a little, sort of alittle hole on one side, like that, and i kind of just wiggle it around.
this is how i do it, i am not a factory, thisis how it works for me. then i have a disposable piping bag with somestrawberry jelly in it - strawberry jam - anything - i wouldn't use preserves, because then itmakes it a little bit too difficult to come out of the tip. and then i just pipe it right in. and if a little bit comes out, perfectly fine! and i just continue to do them all, it shouldn'ttake long at all, you'll just take a couple of seconds. wow buddy!
they're delicious, and if you could just smellwhat i'm smelling in here, you would understand why i'm trying to hurry! they are all filled, and now what i do liketo do is, i just like to go in and dip the tops in a bit more sugar because i did disturbthem a bit as i was filling them, but whatever. i'm going to go right into it. i'm going togo with this one! hah, i'm so excited! anything on my face!? look! mmm.
mmm! life is sweet! pun intended. they are so much better than store-bought. i'm laughing at myself because i know i'mcovered in sugar. but that's okay. they are so much better than store-bought,they're fluffy, they're not too sweet, perfect amount of jelly. i mean nothing about these is bad, in anyway shape or form!
if you want to make some outrageously goodjelly doughnuts - i seriously feel like i've got stuff all over me! if you want to make some outrageously goodjelly doughnuts, go to laurainthekitchen.com, get this recipe, i'm telling you, it is perfection! make them, tag me in a picture, i would loveto see your re-creation, and i hope that you have enjoyed these as much as we do and iwill see you next time. bye!
