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.
This recipe is excerpted from Simply Great Breads.
I used Whole Einkorn Wheat for these donuts. I also used Almond milk instead of cows milk. They were so good! My kids said they are better than Donut King which is a great compliment! This recipe will be my go to for Donuts at Chanukah.
very tasty and family thumbs up. Added more time for last rise and needed to put in oven to finish
First time making these, super easy and super yummy! This is going to be my “go to” doughnut recipe. Light and fluffy, slight outer crunch, sweet gooey jam filling. Can’t go wrong!
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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