CookingLight diet CookingLight diet
Yield
Makes 10 large or 20 small doughnuts

We're partial to apricot and raspberry jam in these airy doughnuts, but feel free to substitute your favorite jam.

Prep: 30 minutes; Rise: 1 hour 15 minutes; Cook: 8 minutes.

How to Make It

Step 1

Combine yeast, 1/2 cup warm water, and honey in a small bowl or measuring cup. Let stand in a warm place for 5 minutes or until mixture begins to rise and become foamy.

Step 2

Stir together flour, 1/4 cup sugar, salt, and cinnamon in a large bowl. Add egg and yeast mixture, and stir to blend into a sticky dough. Turn out onto a lightly floured surface, and knead until smooth and soft, about 5 minutes. Place in a greased bowl, and cover loosely; let rise in a warm place about 1 hour or until almost doubled in size.

Step 3

Punch down dough, and roll out to 1/2-inch thickness on a lightly floured surface. Cut into 1 1/2-inch rounds, and place on a baking sheet lined with parchment or wax paper. Cover loosely, and let rise 15 to 20 minutes.

Step 4

Heat vegetable oil in a large saucepan until a deep-fry thermometer registers 355° to 365°. Fry 4 to 5 rounds at a time until golden brown, 45 to 60 seconds per side. Drain on paper towels; roll in sugar to coat while warm. Repeat with remaining doughnuts.

Step 5

Fill a pastry bag with jam. Make a hole in one end of each doughnut with a wooden skewer. Push pastry tip into hole, and pipe about 2 teaspoons jam into each doughnut. Serve warm.

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