CLAIRE SAFFITZ MAKES JELLY DONUTS | DESSERT PERSON

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Fruit preserves often contain less sugar.

Start with the dough by mixing 1 teaspoon of active dry yeast with 4 cups of flour, 2 teaspoons kosher salt, and 1/4 cup granulated sugar.

Make a well in the center of the dry ingredients and add 6 large eggs and 1/4 cup milk.

Mix on low speed until combined, scraping down the sides as needed.

Add 2 sticks of room temperature butter, one piece at a time, allowing each piece to fully incorporate before adding the next.

Continue mixing until the dough pulls away from the sides of the bowl and reaches a window pane consistency.

Let the dough rise until doubled in size, about 1-2 hours.

Roll out the dough and cut into rounds using a cutter or glass.

Let the cut donuts rise again until puffy, about 30 minutes.

Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C) for frying.

Fry the donuts in batches until golden brown on both sides, about 2-3 minutes per side.

Remove from oil and drain on paper towels.

Fill each donut with sour cherry preserves using a pastry bag or star pastry tip.

Coat the donuts in a mixture of granulated sugar and ground cardamom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens