- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 4 mins. to 5 mins.
- Total time:
- 39 mins. to 45 mins.
- about 2 dozen 2" doughnut holes
Which is your favorite doughnut: cake, or yeast-raised? If your answer is cake, you're in luck — these jelly doughnuts, made from a simple baking powder dough, are fast, easy... and absolutely delicious.
- 1) Get out a skillet that's at least 2 1/2" deep; a 10" electric frying pan is a great choice, if you have one. Fill it with about 1" of vegetable oil, peanut oil preferred for best flavor.
- 2) Start heating the oil to 350°F while you make the doughnut batter.
- 3) To make the doughnuts: Whisk together the flour, sugar, baking powder, and salt.
- 4) Whisk together the lukewarm milk, melted butter, egg, and vanilla.
- 5) Stir the wet ingredients into the dry ingredients to make a thick batter (or soft dough).
- 6) When the oil has come up to temperature, use a tablespoon cookie scoop (or spoon) to drop balls of batter into the hot oil. This recipe will make 2" doughnut holes using a tablespoon cookie scoop and dropping in balls of dough about as big as an undersized ping pong ball.
- 7) Fry the doughnut holes for 2 minutes on the first side, or until they're a deep golden brown. Some of them may turn themselves over; that's OK, just use a pair of tongs to turn them back. After 2 minutes, turn the holes over, and fry for an additional 2 minutes, until golden brown. Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.
- 8) When the doughnuts are cool, use a piping bag with a long, plain tip to fill them with as much jelly as you like. If you don't have a piping bag, try using an inexpensive plastic condiment squeeze bottle (think mustard or ketchup), with its tip cut off midway down to make it wider.
- 9) Shake the filled doughnuts gently in a bag of granulated sugar. Enjoy warm, or store at room temperature, loosely covered, for a day or so.
- Yield: 24 jelly doughnut holes.