Sufganiot Jelly Doughnuts Baked

• Vegetarian

• Refrigerated

  • 1 Egg yolk + 1 egg

• Baking & Spices

  • 3 1/2 cups Ap flour
  • 1 pkg. Rapid-rise yeast
  • 1 pinch Salt
  • 1 Strawberry jam and confectioners' sugar
  • 5 tbsp Sugar

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk

• Liquids

  • 1/4 cup Water

Found on wineladycooks.com

Description

Ingredients

• 1 pkg. rapid rise yeast
• 1 Tbls. sugar
• ¼ cup warm water
• 1 egg yolk + 1 egg
• ¼ cup sugar
• 1 cup warm milk
• 3½ cups AP flour
• pinch of salt
• 3 TBLS. butter, cut in chunks
• strawberry jam and confectioners’ sugar

Directions

• Dissolve the yeast and sugar in the warm water, takes approx. 10 minutes.
• Beat the eggs, yeast mixture and ¼ cup of milk and the sugar. While mixing add in the flour and pinch of salt.
• Start adding in the butter one piece at a time. The dough will be sticky but elastic.
• Turn out the dough on to floured surface and knead once or twice. Shape into a ball and place into a greased bowl. Cover with a damp towel, place bowl in a warm place and let dough rise until doubled in size. This will take approximately 1½ – 2 hours.
• Prepare baking sheets with parchment paper.
• Divide dough in half and with lightly oiled hands roll out small dough balls and place on to baking sheets. Continue this process placing the dough balls approx. 2 inches apart. You will have approximately 24 dough balls.
• Cover the baking sheets and let rise another 30 minutes.
• Bake at 375 degrees for 10-12 minutes. Remove from oven and let cool.
• Place the jam in a pastry bag or injector. Fill the doughnuts with the jam and dust with powdered sugar.