Jelly Donuts - Phase 3

These donuts are not hard to make, they just take a bit of time. Definitely worth it, though! Make your jelly ahead of time. 

I have NOT tried this with other flours- I chose these because they are lighter than others. 

Be sure to follow the frying instructions carefully. Do not attempt this without a thermometer, please!! Grapeseed oil gets hot very fast and you do not want to start a fire!! 

Jelly Donuts

Phase 3

Makes 16 standard grain servings, each a healthy fat

1 cup oat flour

1 cup sorghum flour

½ cup tapioca flour

1/4 cup xylitol

1 packet active dry yeast

1/2 tsp sea salt

2 large egg yolks

3/4 cup warm almond or cashew milk (105°F to 115°F)

2T vegan butter

6 cups grapeseed oil, for frying, plus more for coating the bowl

2/3 cup jam (see below)

Powdered xylitol, for dusting

Mix the flours together. Take out ½ cup and set aside to use if needed. 

Place the remaining flour mix, xylitol, yeast, and salt in the bowl and whisk to combine. Add the yolks and milk and mix, using a wooden spoon until a shaggy dough forms, about 2 minutes. Add the butter, and mix until the dough is smooth, shiny, and elastic, about 5 minutes. Add more flour if needed to make a slightly stiff dough.

Coat a large bowl with grapeseed oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Line a baking sheet with parchment paper; set aside. Punch down the dough, transfer to a lightly floured work surface (using the flour you set aside), and roll into a log. Slice the log into 32 equal size pieces. Roll each piece into a ball, then flatten slightly and place on the prepared baking sheet about 1/2 inch apart. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2 inch thick, about 30-60 minutes.

Place the grapeseed oil in a Dutch oven or heavy-bottomed pot and set over medium heat until the temperature reaches 325°F on a candy/fat thermometer.

**Pay close attention to the oil- it will reach temp very fast! DO NOT walk away from it! Use a thermometer!! Adjust the temp as needed to keep it at 325!!**

Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside. If you don’t have a piping bag, you can use a zip top freezer bag and cut the corner off. Be sure to use a freezer bag as they are sturdier. 

Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer the dough rounds, one at a time, into the oil. Leave at least 1 inch of space in between and keeping the oil temperature at 325-330°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the donuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.

When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Wiggle the knife tip a bit to enlarge the pocket. 

Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered xylitol before serving.

Jam

1 cup cranberries, cherries, or raspberries

¼- ½ cup xylitol

1T lemon juice

Pinch of salt

Slurry- 1T arrowroot and 1T cold water mixed

Put everything in a sauce pan and place over low heat. Warm the fruit, stirring occasionally. Process in a food processor until smooth. Put back in sauce pan and bring to a boil. Stir and cook for 1 minute. Add slurry and stir until thick. Let cool.