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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 15 |
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Directions: Place yeast and 3/4 cup plus 3 T buttermilk in the bowl of an electric
mixer. Add powdered milk and 2 cups flour. Let stand 3 minutes. Using
paddle attachment, mix on low speed 30 seconds. Increase speed to medium
high; mix until dough is smooth and comes together, 2-3 minutes; the dough
will be very sticky.
Sift an even layer of flour onto a clean work surface. Turn out dough, and
gather into a ball. Clean and lightly oil mixer bowl. Transfer dough to
oiled bowl; cover with plastic. Set aside in a warm place to rise until
doubled in size, about 1 1/2 hours.
Add remaining 5 T buttermilk, remaining 2 1/4 cup plus 2 T flour, sugar,
salt, butter, nutmeg, cinnamon and 8 egg yolks to yeast mixture. Mix on
low speed until just combined, about 2 minutes. Increase speed to medium;
beat until fully incorporated, about 3 minutes. add 5 more egg yolks; mix
on low speed 30 seconds. Increase speed to high, and beat 1 minute; dough
will be very sticky.
Lightly oil a large bowl. Sift a heavy coat of flour onto a clean work
surface. Turn out dough. Sift another heavy layer of flour over dough.
Gather dough into a smooth ball. Place in oiled bowl, cover, and set aside
until doubled in size again, about 30 minutes.
Heat oil in a deep fryer to 375F . Lightly flour 2 baking pans, and line
another one with paper towels; set pans aside.
In a small bowl, shick remaining 2 egg yolks; cover with plastic. Place
jam in a bowl; whisk until smooth. Set both aside.
Turn out dough onto a heavily floured work surface. Divide the dough into
two equal pieces. Working quickly, roll one piece of dough, stretching as
you roll, into a 12x14 inch rectangle, abut 1/4 inch thick. Using the dull
side of a 2 1/4 inch round doughnut cutter, scor 15 circles, spaced 1/4
inch apart. Using a pastry brush, brush each marked circle with beaten
egg. Place 1 tsp jam in the middle of each circle.
Roll out the second piece of dough as the first. Carefully roll dough
around the rolling pin, and, lining up edges, unroll it directly over the
first. Using dull side of a 1 1/2 inch round doughnut cutter, gently press
around each mound, sealing layers, being careful not to cut through dough.
Using sharp side of a 2 1/4 inch round cutter, cut out doughnuts, being
careful to keep jelly centered and dipping cutter in flour be
fore each cut.
Transfer doughnuts to a floured pan. Using a 1 inch round cutter, cut
holes out of remaining scraps; transfer holes to other floured pan. Allow
doughnuts and holes to rest 15 minutes.
Working in batches of four, carefully transfer doughnuts to oil. cook
until golden on bottoms, about 2 minutes. Using a slotted spoon, turn
doughnuts over, and cook until golden all over, 2 minutes more. Transfer
doughnuts to the lined baking pan. Repeat with remaining doughnuts and
holes.
When doughnuts and holes have cooled, roll in sugar, and serve.
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