I used Martha Stewart's recipe. I love Martha and don't care if everyone knows it. I don't, however, like Martha's baking recipes. I don't know if she uses special ingredients or just has that special touch but I find that none of her baked goods come out perfectly. Add this one to the list, as well. Although Mony enjoyed the mini donuts, I found them to be too doughy and not quite fluffy enough. The dough was easy to work with but didn't rise as much as I think it should have. That's probably why I think I had a heavier donut than Martha's version. I used a white wine glass to cut the rounds out of the dough and that made a perfect two-bite snack.
I used a clear squeeze bottle to inject the strawberry jam since I don't own a pasty bag along with the assorted tips. The squeeze bottle worked out okay but please learn from my mistakes and strain the jam before filling so that you don't clog the tip with strawberry bits and have a hard time filling these little donuts.
From Martha Stewart
2 tbsp. active dry yeast
1/2 cup warm water, (100°F to 110°F)
1/4 cup plus 1 tsp. sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tbsp. unsalted butter, room temperature
1/2 tsp. freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam
- In a small bowl, combine yeast, warm water, and 1 tsp. sugar. Set aside until foamy, about 10 minutes.
- Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.
- On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
- On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2-1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
- In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°.
- Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.
- Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Later that day, we went to the construction site and saw this:
Yay! It's finally starting to look like a house...
We were so proud standing in our 'living room' looking out the windowless window...
Can you feel our excitment? Can't wait to go back next weekend and see if they did any more work on our house.