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Doughnuts, Jelly, Whole Wheat (D/P, TNT)
Source: Jill Novatt
Yield: 12

3/4 cup water
1/4 cup orange juice
1/4 cup plus 2 tablespoons honey
2 tablespoons dry yeast
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
2 egg yolks
2 tablespoons melted butter or margarine
6 cups vegetable oil
1 cup sugar
1-1/2 tablespoons cinnamon
1 cup apricot preserves

In a small saucepan, combine water, orange juice and honey. Heat to 110°F. Add the yeast and stir to dissolve.

Place liquid/yeast mixture in the bowl of an electric mixer with a paddle attachment. In a large bowl, sift together the flour, whole-wheat flour and salt. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Add egg yolks and melted butter and mix on low speed until dough is formed.

Turn dough out onto a well-floured surface. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm draft-free location for 1-1/2 hours to rise.

Remove dough from bowl and place on a floured surface. Roll out to 1/4" thick and cut into 3" circles. Place circles on a lightly oiled sheet pan. Cover with a towel and let rise for 30 minutes.

In a deep pot, heat the vegetable oil to 360°F. Fry the donuts in the oil, a few at a time. Fry each side for about 3 minutes or until golden brown.

In a shallow pie plate, combine the sugar and cinnamon. Remove the doughnuts from the oil and dredge in the cinnamon sugar.

Place apricot jelly in a pastry bag fitted with a small plain tip. Poke the tip into the side of the doughnut and gently squeeze the filling evenly into all of the doughnuts.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A