I never thought it was this easy to make Polish Jelly Doughnuts. I always loved these when I was a kid, and I’m glad I found this recipe by Jenny Can Cook last week. Now I can always make it at home and enjoy it with my family. It’s so delicious, you have to try it.
Ingredients
For the doughnuts:
- 1 1/2 cups of all-purpose flour
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 2 teaspoons of yeast, either instant or dry active (1 packet is equal to 7 grams)
- 2/3 cup of warm milk (reduced fat or whole milk) warmed to 120F for instant and 110F for dry
- 3 tablespoons of vegetable oil
- 2 egg yolks
- 1/2 teaspoon of vanilla
- 1/4 cup of extra flour
For garnish:
- 1 tablespoon of melted butter
- 1/3 cup of sugar for coating
- 1 cup of jam, custard, or filling of choice
Instructions
Step 1:
In a large bowl, add flour, sugar, salt and yeast.
Step 2:
While mixing, pour the milk, followed by oil, egg yolks, and vanilla. Using an electric mixer, beat the mixture for 2 minutes at high speed.
Step 3:
Stir in enough flour until the dough holds together.
Step 4:
Place it on a floured surface and knead for 50 turns. Cover it with plastic and let it rest for about 10 minutes.
Step 5:
Line a baking sheet with parchment paper.
Step 6:
Roll the dough 1/2-inch thick into a floured surface and cut circles using a 2 1/2-inch round cutter, dipped in flour. Re-roll the scraps and cut again.
Step 7:
Place mounds on the prepared baking sheet, then cover them with a towel. Let them rise in a warm place for about 45 minutes (it will be 1 hour at room temperature). While waiting, preheat the oven to 375F.
Step 8:
When the dough is puffy, but not necessarily doubled in size, place it inside the oven and bake for about 10 minutes.
Step 9:
While waiting, melt your butter and place it in a bowl, then add 1/3 cup of sugar in a plastic produce bag. Lay down some wax paper on your work surface to save clean up.
Step 10:
Remove the doughnuts immediately from the pan and transfer to the wax paper. While warm, brush each top and sides with melted butter, then roll in a bag to coat with sugar.
Step 11:
For jam, fill a warm or cooled doughnut using a pastry bag with a long tip, and push it inside. You can also cut a slit on the side and add the filling with a spoon. For custard, cool them first before filling.
Step 12:
Serve them right away and enjoy.
Polish Jelly Doughnuts (Oven Baked Doughnuts)
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