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Categories:
water active dry yeast sugar all-purpose flour eggs egg yolks margarine brandy salt vegetable oil apricot preserves confectioners
Viewed: 48 - Published at: 6 years agoIngredients
- 34 cup water, lukewarm
- 2 (1/4 ounce) envelopes active dry yeast
- 14 cup granulated sugar
- 4 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour, more if necessary (optional)
- 2 large eggs
- 2 large egg yolks
- 7 tablespoons margarine or 7 tablespoons butter, unsalted nondairy, at room temperature
- 2 tablespoons brandy
- 2 teaspoons salt
- vegetable oil, for deep-frying
- 14 cup apricot preserves or 14 cup strawberry preserves
- confectioners' sugar, sifted, for sprinkling
Method
- Pour 1/2 cup lukewarm water into a small bowl.
- Sprinkle yeast on top and add 1 teaspoon sugar.
- Let stand 10 minute.
- Spoon flour into mixer bowl or another large bowl.
- Make a well in center and add remaining sugar, eggs, yolks, margarine, brandy, remaining water, and salt.
- Mix with mixer dough hook or wooden spoon until ingredients are blended.
- Add yeast mixture and mix with dough hook at low speed or with spoon until ingredients come together to a dough.
- Beat at medium speed, scraping down dough occasionally, for 5 minutes; or knead by hand for 5 minutes.
- If dough is very sticky, add 2 tablespoons flour.
- Knead 5 to 10 minutes more until very smooth.
- Put dough in a clean oiled bowl and turn to coat with oil.
- Cover with a damp cloth and let rise in a warm place 1 to 1 1/2 hours or until doubled in volume.
- On a floured surface roll out half the dough until 1/4 inch thick, flouring dough occasionally.
- Using a 2 1/2 to 3-inch cutter, cut the dough in rounds.
- Put 1/2 teaspoons apricot or strawberry preserves on center of half the rounds.
- Brush rim of round lightly with water, then set a plain round on top.
- With floured fingers, press dough firmly all around to seal it.
- Transfer this "sanwich" immediately to floured tray.
- If it has stretched out to an oval, plump it gently back into a round shape.
- Continue with remaining dough.
- Cover pastries with a slightly damp cloth and let rise in a warm place about 30 minutes.
- Knead the scraps of dough, put them in a n oiled bowl, cover with a damp cloth, and let stand for about 30 minutes.
- Heat oil to 350F degrees; if a deep-fat thermometer is not available, heat oil until it bubbles gently around a small piece of dough added to it.
- Add 4 doughnuts or enough to fill pan without crowding.
- Fry doughnuts about 3 minutes on each side or until golden brown.
- Drain on paper towels.
- Pat tops gently with paper towels to absorb excess oil.
- Make more doughnuts with scraps if you like; they won't be as lights but will still be good.
- Serve warm or at room temperature, sprinkled with confectioners' sugar.
- Don't serve these immediately because the jam is boiling hot.
