"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Friday, May 9, 2008

Jelly Doughnuts

What do you do with a 14-year old during a rainy spring break? Make Jelly Doughnuts, of course!

I've had my eye on this recipe from the beginning. HOMEMADE JELLY DOUGHNUTS--could anything possibly be more hedonistic? And I figured O'Malley, who is kind of, sort of interested in cooking every once in a while would really just love to try this recipe out.

If you're wondering just what goes into making a jelly doughnut, the idea is this--bread dough (you could even buy pizza dough from the store) rolled out and cut into rounds. A little bit of jelly in the middle, a dough round on top, crimp the edges and seal with a biscuit cutter. Pop that baby in the fryer and you've got heaven in a dough ball.

Now be forewarned, nation of Dunkin' Donuts eaters--this is not the airy, open dough of DD jelly donuts. It's dense and bready, so it's not unlike eating, say...a mini jelly calzone. With powdered sugar on top.

Production tip: make sure the jelly stays in the middle and doesn't ooze out to the side--your edges won't seal if there's jelly in between the two dough discs.


Clarissa said...

are you frying in a "real" deep fryer? or, just living on the edge, with hot oil in a heavy pan on the stove top and a thermometer for a friend?

We bought a "real" fryer (okay, very low end, but a real fryer nonetheless, after years of trying to make it work on the stove top with oil in a Le Creuset) a few years ago. Best $25 we ever spent.

yup. $25.

Who doesn't love doughnuts, fried fish, french fries....

Melissa Bach Palladino said...

Well, it's not a REAL deep fryer (having slaved over many a deep fat fryer in working kitchens I can be thankful for that, especially for my complexion's sake), but something similar to yours probably. No settings, it just heats up to frying temp. I do use a thermometer to make sure it's doing what it's supposed to be doing.

Anonymous said...

Do the doughnuts ship well? Or last long (like until the Fourth of July)?

Melissa Bach Palladino said...

Lol! Georgia, I promise I'll make some while you're here. ;-)