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Active Time:45 minsTotal Time:2 hrs 15 minsServings:18Jump to Nutrition Facts
Active Time:45 minsTotal Time:2 hrs 15 minsServings:18
Active Time:45 mins
Active Time:
45 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwarm water (100-110°F)1 ½tablespoonsactive dry yeast (2 packets)1 ½cupsall-purpose flour, plus more for dusting1 ½cupswhole-wheat pastry flour¼cupgranulated sugar1teaspoonsalt½teaspoonground cardamom2large eggs, at room temperature3tablespoonsunsalted butter, softened1tablespoongrated orange zest3cupscanola oil, for frying1cupseedless raspberry jam¼cupconfectioners’ sugar
Cook Mode(Keep screen awake)
Ingredients
¾cupwarm water (100-110°F)
1 ½tablespoonsactive dry yeast (2 packets)
1 ½cupsall-purpose flour, plus more for dusting
1 ½cupswhole-wheat pastry flour
¼cupgranulated sugar
1teaspoonsalt
½teaspoonground cardamom
2large eggs, at room temperature
3tablespoonsunsalted butter, softened
1tablespoongrated orange zest
3cupscanola oil, for frying
1cupseedless raspberry jam
¼cupconfectioners’ sugar
DirectionsCombine warm water and yeast in a small bowl and let stand until foamy, about 5 minutes.Meanwhile, whisk all-purpose flour, pastry flour, sugar, salt and cardamom in a large bowl. Make a well in the center; add eggs, the yeast mixture, butter and orange zest. Using a wooden spoon, stir until a sticky dough forms.Transfer the dough to a well-floured work surface and knead until the dough is smooth, soft and bounces back when poked with a finger, about 4 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.Roll the dough on a lightly floured work surface to a 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut the dough into circles and place on a lightly floured baking sheet. Reroll the dough 2 to 3 more times to cut a total of 18 circles. Loosely cover the baking sheet with plastic wrap and let stand in a warm place until the circles have doubled in size, 30 to 45 minutes.Heat oil in a large pot or saucepan over medium heat until an instant-read thermometer registers 365°F, adjusting the heat as needed. Using a slotted spoon, carefully place 4 or 5 rounds into the hot oil. Fry until golden, 40 to 60 seconds, then turn the doughnuts over and continue frying until golden on the other side, 30 to 40 seconds more. Using a slotted spoon, transfer the doughnuts to a paper-towel-lined baking sheet. Repeat with the remaining rounds.Using a wooden skewer or chopstick, make a hole in the side of each doughnut. Spoon jam into a pastry bag fitted with a pastry tip (or use a zip-top plastic bag and snip off one corner). Pipe about 1 teaspoon jam into each doughnut. Dust the tops with confectioners' sugar and serve warm.Equipment2 1/2-inch round biscuit cutterOriginally appeared: EatingWell.com, December 2022
Directions
Combine warm water and yeast in a small bowl and let stand until foamy, about 5 minutes.Meanwhile, whisk all-purpose flour, pastry flour, sugar, salt and cardamom in a large bowl. Make a well in the center; add eggs, the yeast mixture, butter and orange zest. Using a wooden spoon, stir until a sticky dough forms.Transfer the dough to a well-floured work surface and knead until the dough is smooth, soft and bounces back when poked with a finger, about 4 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.Roll the dough on a lightly floured work surface to a 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut the dough into circles and place on a lightly floured baking sheet. Reroll the dough 2 to 3 more times to cut a total of 18 circles. Loosely cover the baking sheet with plastic wrap and let stand in a warm place until the circles have doubled in size, 30 to 45 minutes.Heat oil in a large pot or saucepan over medium heat until an instant-read thermometer registers 365°F, adjusting the heat as needed. Using a slotted spoon, carefully place 4 or 5 rounds into the hot oil. Fry until golden, 40 to 60 seconds, then turn the doughnuts over and continue frying until golden on the other side, 30 to 40 seconds more. Using a slotted spoon, transfer the doughnuts to a paper-towel-lined baking sheet. Repeat with the remaining rounds.Using a wooden skewer or chopstick, make a hole in the side of each doughnut. Spoon jam into a pastry bag fitted with a pastry tip (or use a zip-top plastic bag and snip off one corner). Pipe about 1 teaspoon jam into each doughnut. Dust the tops with confectioners' sugar and serve warm.Equipment2 1/2-inch round biscuit cutter
Combine warm water and yeast in a small bowl and let stand until foamy, about 5 minutes.
Meanwhile, whisk all-purpose flour, pastry flour, sugar, salt and cardamom in a large bowl. Make a well in the center; add eggs, the yeast mixture, butter and orange zest. Using a wooden spoon, stir until a sticky dough forms.
Transfer the dough to a well-floured work surface and knead until the dough is smooth, soft and bounces back when poked with a finger, about 4 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.
Roll the dough on a lightly floured work surface to a 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut the dough into circles and place on a lightly floured baking sheet. Reroll the dough 2 to 3 more times to cut a total of 18 circles. Loosely cover the baking sheet with plastic wrap and let stand in a warm place until the circles have doubled in size, 30 to 45 minutes.
Heat oil in a large pot or saucepan over medium heat until an instant-read thermometer registers 365°F, adjusting the heat as needed. Using a slotted spoon, carefully place 4 or 5 rounds into the hot oil. Fry until golden, 40 to 60 seconds, then turn the doughnuts over and continue frying until golden on the other side, 30 to 40 seconds more. Using a slotted spoon, transfer the doughnuts to a paper-towel-lined baking sheet. Repeat with the remaining rounds.
Using a wooden skewer or chopstick, make a hole in the side of each doughnut. Spoon jam into a pastry bag fitted with a pastry tip (or use a zip-top plastic bag and snip off one corner). Pipe about 1 teaspoon jam into each doughnut. Dust the tops with confectioners' sugar and serve warm.
Equipment
2 1/2-inch round biscuit cutter
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)192Calories6gFat32gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
