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Recipe courtesy of Aaron Bashy

Show: In Food Today

Episode: The Old Country

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Total:: 9 hr 20 min
Prep:: 8 hr 20 min
Cook:: 1 hr

Ingredients

2 tablespoons yeast, dry active
4 tablespoons granulated sugar
3/4 cup whole milk, warm
2 cups flour
2 large eggs, yolks only
Pinch salt
1 teaspoon cinnamon
1 1/2 tablespoons softened butter
2 cups plum preserves
Oil, for frying

Directions

Dissolve yeast and 2 tablespoons of sugar in milk, and let sit for 10 minutes. Sift flour, place on a board, and make a well. Add the yeast, yolks, salt, remaining sugar, and cinnamon. Kneed well until elastic. Cover and let rise over night. Next day roll dough into 1/8 inches. Cut out with a glass into round about 2 inches in diameter. Cover and let rise 15 minutes or more. With your hand, form a pouch and fill with 1/2 teaspoon of preserves and seal completely. Heat oil to 375 degrees and fry until golden brown. Roll in granulated sugar before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Aaron Bashy, Executive Chef, Knickerbocker Bar & Grill, NYC, NY

My Private Notes

Name: Jelly Donuts
Prep time: P0Y0M0DT8H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT9H20M0.000S
Ingredients: 2 tablespoons yeast, dry active; 4 tablespoons granulated sugar; 3/4 cup whole milk, warm; 2 cups flour; 2 large eggs, yolks only; Pinch salt; 1 teaspoon cinnamon; 1 1/2 tablespoons softened butter; 2 cups plum preserves; Oil, for frying