Jelly donuts

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

2 teaspoons active dry yeast

1⁄4 cup warm water

3 1⁄4 cups all-purpose flour, plus more for rolling

1 teaspoon salt

1⁄4 cup unsalted butter, melted

3 eggs

1⁄3 cup sugar

1⁄4 cup raspberry jelly

Canola oil, for frying

Icing sugar, for dusting

Sprinkle yeast into warm water; let rest for 5 minutes.

Using electric mixer with dough hook, combine flour and salt. Add yeast mixture, butter, eggs, and sugar. Allow dough to mix at medium speed for about 10 minutes. Transfer to large bowl and cover with plastic wrap; set in warm place to rise until doubled, 1 1⁄2 to 2 hours.

On lightly floured surface, roll dough into 1⁄2 -inch-thick square. Cut rounds out of dough with 3-inch cutter; remove bit of centre with smaller cutter (do not cut all the way). Place on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes.

Heat oil in large skillet over high heat. Fry donuts in batches for 1 minute per side, or until puffed and golden. Drain on paper towels. Pipe jam in centre hole and dust with icing sugar. Makes 12.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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