Cooking ‘California Milk Punch’ Recipe

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Cooking ‘Israeli Doughnuts with Jelly filling’

For preparation of this recipe you need some special equipments like round cutter must be of around 2 inches used to cut the dough rounds.

We also need an equipment to fill jam and jelly in these doughnuts like pastry bag or candy thermometer. It should be round with 1/4-inch tip so that stuffing of jam and jelly can be flavored in it.

Main Ingredients that should be used in the recipe are as follow:

• Flour about 2 cups to be used for main purpose of recipe and even to be used for dusting the baking sheet. Flour can also be used in rolling out the dough.

• Sugar (granulated) around ¼ cup

• Dry yeast around 2 and half teaspoons

• Fine salt around ½ teaspoon

• 2 Egg yolks large in size

• Whole milk around ¾ cup, must be mildly warm at (105°F to 115°F)

• Butter (unsalted) 2 tablespoons preserved at room temperatur.

• Vegetable oil (or canola oil) about 6 cups should be used for frying and coating the bowl

• Jam or jelly (as per recipe) 2/3 cup

• For dusting purpose, powdered sugar can be used in the end

Steps to be followed:

Step 1

First take a stand mixer and put 2 cups of flour with 2 and half teaspoons dry yeast in it added with required amount of sugar and salt and whisk to create a mixture of all these items. Then add ¾ cup of warm milk in it with yolks and mix it at slow speed for around 1 minute until shaggy dough is formed. Then the next thing to add here is butter and after adding butter, all you need to do is to increase the speed and mix the solution to another 5 minutes until shiny, smooth and elastic dough is formed.

Step 2

Next step is to coat a large bowl filled with oil. Dough should be formed into a ball and should be placed in the bowl. The next thing to do is to coat some oil on it. Then you can cover it with plastic wrap or towel and place it in a warm place for about 1 hour to 1 and half hours. You will see that this mixture or dough has got double in size.

Step 3

Next thing to do now is to flour the baking sheet and put it aside for some time. Now dough should be punched down and should be transferred to floured surface and should be rolled until it turns into ¼ inch thick. Now use cutter as specified for giving round shape to these dough. Even the scrap part may also be used by rolling them out again. These round doughnuts should be placed on baking sheet which must be ½ inch thick. You can make around 30 dough pieces from its mixture. It would be preferable to roll out the scrap dough again till required pieces have been got from this mixture. Now the only thing to do here is to cover it with plastic wrap loosely and place it again in warm place for another 30 minutes until it gets into puffy and ½ inch thick.

Step 4

Now place vegetable oil in oven or pot with heat temperature of around 350°F. Heavy-bottomed pot can also be used for it. Until it gets heated at the required temperature, we can put jam or jelly in the piping bag of ¼ inch tip in the meanwhile.

Step 5

Now doughnuts should be carried by using flat spatula avoiding deflation of doughnuts. These dough rounds should be transferred carefully into the oil. The pan should be wide that you can be able to put 5-6 rounds at one time. Space of 1 inch should be maintained in all the prices in pan and temperature should be kept constant at 350°F. Fry it for 1-2 minutes until its bottom gets golden brown color.

Step 6

Now place doughnuts to get cool. Now after sometime, when it is easy enough to handle, use knife to give hole in the center of dough rounds and place the tip of piping bag into this hole to fill the hole with jam or jelly. Put 1 teaspoon jam or jelly inside the hole made in center and put powdered sugar over the surface of doughnuts before serving.