Jelly doughnut is often referred to as jam doughnuts in this part of the world. Doughnut is a popular snack and can serve as an easy way out at parties, hangouts, chill-outs and even on days you need a picnic. As the holidays are drawing close, you can learn how to make doughnuts which can be packed in a box or traditionally with serviette for your family and friends.
You can make your doughnut special with jelly, jam by serving sugared, frosted or plain.
This portion should be multiplied depending on how you want the dough to rise and the quantity of doughnuts you want.
½ cup water
150gram margarine, melted
White sugar to taste
4 ½ cups bread flour
1 teaspoon salt
1 ½ teaspoons ground nutmeg
1 tablespoon dry yeast
¾ cup any flavor fruit jam
Vegetable oil for frying
Add milk, water, beaten eggs, melted butter, sugar, bread flour, salt, nutmeg, and yeast in this order
Turn the mixture with clean hands, mixer or spatula
Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
To flour your board, just sprinkle dry flour on the baking board or flat wooden surface
Roll the dough out to a 1/4-inch thickness.
With a floured cookie cutter, cut into 2 1/2-inch rounds
Place 1/2 teaspoon jam or jelly in centre of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly
Place sealed doughnuts on greased baking sheet or just put in a clean dry bowl and cover with napkins tightly
Cover and let rise until doubled in a warm place for about 45 minutes.
Heat oil to 173 degree Celsius
Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes.
Remove from oil and try not to poke doughnuts.
Drain onto paper towels and toss with sugar or frosting.
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