https://wiki.skullspace.ca/index.php?title=U_Jelly_Doughnut&feed=atom&action=historyU Jelly Doughnut - Revision history2024-03-29T05:13:31ZRevision history for this page on the wikiMediaWiki 1.32.2https://wiki.skullspace.ca/index.php?title=U_Jelly_Doughnut&diff=4537&oldid=prevTakaji at 14:57, 4 October 20172017-10-04T14:57:30Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 14:57, 4 October 2017</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Meme Cookbook]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Makes 25 mini doughnuts</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Makes 25 mini doughnuts</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Takajihttps://wiki.skullspace.ca/index.php?title=U_Jelly_Doughnut&diff=3176&oldid=prevNateloaf: Created page with "Makes 25 mini doughnuts These are classic yeast-raised doughnuts, deep-fried, rolled in sugar, and filled with jam. A pastry bag fitted with a round tip makes it easy to fill th..."2012-06-05T14:03:47Z<p>Created page with "Makes 25 mini doughnuts These are classic yeast-raised doughnuts, deep-fried, rolled in sugar, and filled with jam. A pastry bag fitted with a round tip makes it easy to fill th..."</p>
<p><b>New page</b></p><div>Makes 25 mini doughnuts<br />
<br />
These are classic yeast-raised doughnuts, deep-fried, rolled in sugar, and filled with jam. A pastry bag fitted with a round tip makes it easy to fill them with jam, but you can also cut them in half and spoon the filling into the center.<br />
<br />
Ingredients:<br />
* 1 0.25-oz. pkg. active dry yeast<br />
* 1/4 cup plus 1 tsp. sugar, divided<br />
* 2 1/2 cups all-purpose flour<br />
* 1 tsp. salt<br />
* 1/2 tsp. baking powder<br />
* 1/2 tsp. ground nutmeg<br />
* 3 Tbs. nonhydrogenated vegan margarine, melted<br />
* 2 cups canola or vegetable oil, for frying<br />
* 1/4 cup superfine sugar<br />
* 1/2 cup plus 1 tsp. seedless raspberry jam<br />
<br />
Directions:<br />
# Mix yeast and 1 tsp. sugar with 1 cup warm water (110°F) in measuring cup. Let stand 5 minutes, or until mixture foams and smells yeasty.<br />
# Whisk together flour, remaining 1/4 cup sugar, salt, baking powder, and nutmeg in large bowl. Grease separate large bowl with oil.<br />
# Stir yeast mixture into flour mixture with wooden spoon until sticky dough forms. Add up to 1/4 cup warm water to make smooth dough. Stir in melted margarine. Turn dough out onto well-floured work surface, and knead 6 to 8 minutes, or until smooth, soft, elastic dough forms. Add flour while kneading, if necessary. Transfer to oiled bowl, cover with towel, and let rise in warm place 1 1/2 hours.<br />
# Dust baking sheet with flour. Roll dough out to 1/4-inch-thick round on well-floured work surface. Cut 25 circles from dough with 2-inch round cutter. Transfer rounds to prepared baking sheet, and cover loosely with plastic wrap. Let rest 15 minutes.<br />
# Heat oil in large skillet or Dutch oven to 370°F, or until hot but not smoking. Fry doughnuts in oil 3 to 5 minutes, or until deep golden brown, turning two or three times. Drain on paper-towel-lined plate; then roll in superfine sugar while still warm. Cool.<br />
# Poke small hole in side of each doughnut with toothpick or wooden dowel. Use pastry bag fitted with small round tip to fill each doughnut with 1 tsp. raspberry jam.<br />
<br />
Source: Vegetarian Times, September 2009</div>Nateloaf