Jelly Doughnuts

Drunkin Donuts from Chef Abbie White of STK

Dry Yeast – 1 tbsp + 1 tsp.

Sugar – ½  cup and 2 tbsp. (separated)

Warm Water – 1/3 cup

Melted Butter – 10 oz.

8 Eggs

Milk – 1 1/3 cup

AP Flour – 7-8 cups

Salt – 1 ½ tsp

Combine yeast, 2 tbsp. of sugar and warm water in a mixing bowl.  Whisk until cloudy and let sit until yeast starts to react.

Combine all dry ingredients in a bowl and set aside.

When yeast is ready, put paddle attachment on mixer, and then add eggs slowly until they are mixed in.

Slowly add dry ingredients into egg/yeast mix, alternating with milk/butter mix.

Mix until everything is combined and dough is sticky.

Put into oiled bowl and cover with plastic wrap.

Proof for 1 ½ hours. It should be touching the plastic wrap when it is ready.

Roll out on floured surface, making sure to use a lot of flour on top of dough, as it is very sticky. We don’t want to knead any more flour into mix.

Roll to about 1/2 – 3/4 inches thick.

Using #5 ring cutters, punch out donuts and put onto ½ sheet trays, making sure to spray top of parchment to prevent donuts from sticking.

Fry at 350 until golden brown.

Use a cooking syringe or pastry bag to inject the raspberry jelly (see recipe below) into the donuts from the bottom.

Glaze (see recipe below) when they are filled with raspberry jelly.

Raspberry Chambord Jelly

Raspberries – 10 cups

Sugar – 8 cups

Lemon juice – 3 oz.

Pectin  – 12 oz.

Raspberry Liquor – 2/3 cup

Combine raspberries, sugar and lemon juice into a sauce pot.

Bring to a simmer, cooking down raspberries.

Add pectin and whisk well.

Bring back to simmer, making sure pectin is dissolved.

Add Liquor.

Strain through chinois and chill on ice bath.

Rum Glaze

Powdered Sugar – 6 cups

Dark Rum (Meyers or similar) – 4 oz.

Milk – 1 oz.

Heat milk and rum to a simmer.

Pour over powdered sugar in a mixing bowl.

Mix until smooth and glaze consistency.