Donuts with jam – a detailed recipe for cooking. The author of the recipe – Chuck Hughes Chuck, TV host, restaurateur 
The photodishes: David A. Land Time: 55 min. Difficulty: Easy Amount: 45 – 50 pcs. The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. warm milk (approximately 40 C)
- 1 tsp dry yeast
- 1/4 Art. granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- 2 – 2 1/4 Art. premium wheat flour
- 4 tbsp. l (60 gr.) Butter, room temperature
- Vegetable oil, for deep fat
- Jam for topping
- Powdered sugar, for sprinkling
Recipes with similar ingredients: milk, vanilla extract, eggs, premium flour, strawberry jam
Recipe preparation:
- Prepare the yeast: pour warm into the mixer bowl milk, add yeast and mix until dissolved. To give infuse the yeast until foamy, approximately 5 min.
- Prepare the dough: add sugar to the bowl with yeast, salt, vanilla extract and eggs, beat until sugar dissolve. Add 2 tbsp. flour and knead the dough kneading hook, until a homogeneous consistency. The dough should be sticky. If the dough is too wet, add the remaining flour. Add butter and mix until smooth.
- Transfer the dough into a large bowl greased with vegetable oil, cover with a film. Put the dough in the refrigerator for 4 hours or on night.
- Prepare donuts: place in 2 baking sheet parchment paper, sprinkle paper with flour. Roll out the dough on a sprinkled flour work surface with a thickness of 1 – 1.5 cm. Using a mold squeeze circles with a diameter of about 4 cm from the dough., shift to prepared baking sheets. Repeat with the rest of the dough. To sprinkle donuts a little flour and cover with a film, put in a warm place for 1 hour to make the dough rise.
- Cook donuts: pour 5 – 8 cm into a large pot. vegetable oil and heat to 180 ° C. Fry the donuts spreading parts in a pan, turning, until golden brown. Using tongs or a slotted spoon, transfer the donuts to paper towels to glass excess oil.
- Stuff donuts: jam with a pastry bag with round thin tip. Insert the tip into the donut and carefully fill with jam. Repeat with the remaining donuts. Sprinkle donuts with powdered sugar, serve warm. French Donut Recipe – Beignets.
