Grape Jelly Filled Honey Lemon Doughnuts
Clean fingers pluck a sugary disk from the unadorned white box. A small dot of dark jelly hints at the hidden flavor trapped inside the sweet, yeasty wheat dough, deep fried minutes earlier. A carefully placed bite delivers a chunk of honey lemon dough and tart, sweet grape jelly, a combination sinfully perfect for breakfast.
Two more savored bites and the thick jelly becomes too much for the airy doughnut. A large glob of grape jelly slips out of the safety of its doughnut pocket. Once clean fingers, now sticky with the sugary glaze enveloping the half eaten doughnut, panic to catch the falling grape concoction.
A mistimed dart – or was it an over zealous swipe – leaves a mound of homemade jelly sitting on a pale wrist. Careful eyes scout the room, checking for any nosey onlookers. The wrist is quickly lifted and with one clean movement a purple-stained tongue laps up the fallen jelly. A mischievous smile splits my lips.
Before I know it the last small bite of the doughnut is gone. Any chunks of sugary glaze and purple jam cleaned away by a gluttonous mouth; any evidence of the doughnut is long gone. Clean fingers lift the white lid from the doughnut box and swipe out just one more filled doughnut. I wonder what flavor is inside this time.
Oh by the way, I’ve started a cocktail blog with three great men. Don’t worry. Chasing Delicious is staying right here! The new blog, The Boys’ Club, is going to be all about great stories, delicious cocktails and highlighting unique male voices in food and drink blogging. The blog debuts September 4th with a week of great cocktail recipes from all four boys: Brian of A Thought for Food, Ken of Hungry Rabbit, and Mike of Verses From My Kitchen and yours truly. Check it out! You won’t be sorry.
Doughnuts: This is a fairly traditional doughnut dough. It just happens to also have a little honey for a floral sweetness, lemon for brightness, and whole wheat flour to contribute a full, earthy flavor. Making doughnuts is just like making any other yeast dough so pay attention to rising times and temperatures. Frying oil temperature and timing is important also.
Jelly Filled Honey Lemon Doughnuts abti
f You can use almost any jelly, jam, preserves, custard or sauce you’d like for this recipe. The thicker the better.
y 1 dozen doughnuts
t 4+ hours
Stand mixer with the dough hook
Proofing tub or large bowl
3 qt.+ Heavy bottomed pot
Long narrow tip piping tip
Baking sheet with a cooling rack on top
6 ounces whole milk
1 teaspoon active yeast
2 ounces honey
8-9 ounces bread flour
3 ounces whole wheat flour
1/2 teaspoon lemon zest
2 ounces unsalted butter, at room temp.
1/4 teaspoon salt
2 quarts vegetable oil
20 ounces grape jelly (recipe below)
1o ounces vanilla lemon glaze (recipe)
1. Heat the milk to the scalding point (about 200°F). Set aside to cool to 110°F. Oil or butter the proofing tub or large bowl and set aside.
2. In the bowl of a stand mixer, dissolve the yeast in the warm milk (105-115°F). Add the honey, egg, 8 ounces bread flour, whole wheat flour, lemon zest and butter. Mix the dough until thoroughly combined and a dough just begins to form. Let rest in the bowl, covered, for 20 minutes.
3. Add the salt to the dough and knead for 7 to 10 minutes until elastic and slightly sticky. If the dough is excessively wet or sticky, add up to 1 ounce more flour. The dough should be slightly sticky to the the touch though.
4. Butter the proofing tub or bowl and place the dough in, letting it rise in a warm place until doubled in volume about 1-2 hours. If your house is an ice box, preheat the oven at 400°F for 1 minutes – no longer. Turn the oven off after a minute – the inside of the oven should now feel just barely warm. Allow the dough to rise in the warm oven.
5. Once doubled in volume, punch down the dough and knead it with your hands for a few seconds. Let the dough rest covered for 20 minutes.
6. After resting, roll the dough out until it is about 1/4″ thick. Using a 2″ round cookie cutter, cut out 12 dough disks. Let them rise until the volume expands 1.5x, about 30 minutes to 1 hour. In the meantime put the oil in a heavy bottomed pot and heat to 350°F.
7. Fry the doughnuts in the hot oil for 2 to 3 minutes on each side until lightly golden brown. Remove the doughnuts to newspaper or paper towels to absorb the oil. Repeat until all of the doughnuts are fried.
8. Let the doughnuts cool until comfortable to handle.
9. Place the grape jelly in a piping bag fitted with a long, narrow tip. Insert the tip half way into the side of the donut and lightly squeeze, pulling the tip out slowly. Take care not to overfill the doughnut.
10. Dip the doughnuts in warm glaze and remove to a cooling wrap to drip dry.
r Store in an airtight container at room temperature. This doughnuts should last up to 2 or 3 days. Doughnuts are best eaten immediately.
a Avoid adjusting the main ingredients in the doughnut recipe though you can use any jam filling or glaze.
t Pay attention to ingredient, rising/proofing and frying temperatures.
i Pay attention to rising/proofing and frying times.
b This recipe can act as the base for many filled doughnuts. Try adding your favorite spices, herbs, or nuts to the dough and using any of your favorite jams, custards or spreads as a filling.
Jams, Jellies and Preserves: Jams, jellies and preserves are simple and straight forward. The only difficult part is knowing how long to boil it. Fruits all have different amounts of pectin (a naturally occuring substance that gives fruit their ability to thicken or jam up as they are cooked). Certain fruits like grapes may require 35 minutes of boiling while blueberries only 10 minutes. Since lemons are high in pectin, I suggest adding a tablespoon or two lemon juice to help the process along.
Grape Jelly ab
y 2o ounces jam
t 1 hour
Heavy bottomed pot
20 ounce jar
1 pound grapes
8 ounces sugar
1 tablespoon lemon juice
1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take about 25 to 35 minutes depending on the moisture content in the grapes and the heat.
4. Pour into a jar and let cool completely in the fridge.
Testing Jam Consistency: I like to keep a baking sheet in the freezer while boiling jam. When the jam is thick and coats a spoon, place a little jam on the sheet and place back in the freezer for a minute or two. Remove and check the consistency. The jam should feel cool or cold. If it is thick like jam, it’s ready to go. If it’s still thin, leave it boil a little longer.
r Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks.
a Choose any fruit you’d like. Be careful though as the boiling times will change.
b This recipe can act as the base for many different jams, jellies or preserves.