Recipe for...Spiced Raspberry Jelly Doughnuts


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Spiced Raspberry Jelly Doughnuts This recipe is rated : 0 Recipe Ingredients 1 cup milk 1/4 cup plus 2 tablespoons granulated sugar 1 tablespoon plus 1 teaspoon dry yeast 3 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon freshly grated nutmeg 2 egg yolks 3 tablespoons melted butter 1 tablespoon lemon zest 6 cups vegetable oil 2 cups Raspberry Filling 1 egg, beaten Confectioners' sugar, for garnish Cooking Procedures In a small saucepan, heat milk to a boil. Remove from heat, add sugar and cool to 110 degrees F. Mix together warm milk and yeast and let sit for a few minutes. Transfer to a large bowl. Sift together flour, salt, cinnamon and nutmeg. Using a wooden spoon, add flour mixture to the milk mixture. Mix in egg yolks, melted butter and lemon zest. Turn mixture out onto a well-floured surface. Knead to form a dough. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm, draft-free area and let rise for 1 1/2 hours. Remove dough from bowl and place on a floured surface. Roll out the dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut the dough into 24 circles. Place 12 of the circles on a parchment lined sheet pan. Spoon 1 teaspoon of filling into the center of each circle. Brush beaten egg around the perimeter of each of the 12 circles. Place another circle on top of the raspberry filling and press around the edges to seal. Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location. In a large, deep pot, heat the oil to 325 degrees F. When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes. Remove to a paper towel-lined plate and sprinkle with powdered sugar. Raspberry Filling 1 pound raspberries plus 1/2 cup whole raspberries 1 cup granulated sugar 1 tablespoon lemon juice 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water In a saucepan, combine 1 pound raspberries, sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth. Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes, stirring occasionally. Add in 1/2 cup whole raspberries. Cook for 1 more minute. Remove from heat, whisk in cornstarch mixture. Return to high heat, bringing to a boil, whisking constantly until mixture is thick. Remove from the heat and cool. Yield: 1 1/4 cups filling - 12 doughnuts	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: , a little melted butter has to be kept in readiness with which to baste the meat from time to time. It takes fifteen minutes for every pound of beef to have the roast done rare. A quarter of an hour before it is done sprinkle with salt. Do not do it earlier ; for salt, being a dissolvent, softens the outside and extracts the juices. When the roast is done put it on a hot dish, clear the pan of fat, add a little boiling water or beef broth (one saltspoonful of Liebig's extract dissolved
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