CLAIRE SAFFITZ MAKES JELLY DONUTS | DESSERT PERSON

Summary by Krater

Claire Saffitz demonstrates how to make jelly donuts from scratch using a brioche dough, covering dough preparation, rising, rolling, cutting, frying, coating, and filling with jam.

From the video

Answers: How do you make jelly donuts with brioche dough?

• brioche dough
• jelly donuts
• deep frying
• yeast dough
• cardamom sugar coating

Ingredients

• 2 sticks unsalted butter
• 1 tsp active dry yeast
• 6 large eggs
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup milk
• 2 tsp kosher salt
• vegetable oil
• jam
• cardamom

What it concludes

• Brioche dough makes a fantastic, well-balanced, incredibly delicious, soft, pillowy fried piece of dough with jelly.
• Cold room temp is ideal for liquid ingredients when mixing brioche dough.
• It is recommended to handle brioche dough cold as it is much easier to form.
• Fry the donuts for 2 minutes, then flip and fry them for another 2 minutes until they are golden brown on both sides.
• Coating the donuts in cardamom sugar while they are still hot out of the fryer helps the coating stick well.
• These jelly donuts are not too sweet, making them a great treat for Hanukkah or any occasion.