Yield: Makes 16 doughnuts
This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.
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This is the first time I have ever made something like a doughnut, and they were great! An hour for the second rise might be a little long as they were pretty big and puffy by the time I cooked the last one. Took me a while to figure out that my candy thermometer needed to be deeper in oil to register the true temperature (novice!) so the first few were a little dark on the outside and a little doughy in the middle -- but still good. Ate half of them while still warm, hope the rest just as good tomorrow.
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