Stoner Cooking: Jelly Doughnuts

http://www.thedailygreen.com/healthy-eating/recipes/jelly-doughnuts-chanukah-hanukkah-sufganiyot
Jelly Doughnuts
It's Paczki Day!

Celebrate National Doughnut Day with this delicious jelly doughnut recipe.

Recipe courtesy of King Arthur Flour.

SERVINGS
13 doughnuts

INGREDIENTS

1 cup whole wheat flour, traditional or white whole wheat
1/2 cup water
1/3 cup granulated sugar
2 tablespoons nonfat dry milk
2 teaspoons instant yeast
1/2 teaspoon salt
grated zest from 1 lemon
1/4 cup softened butter
2 large eggs plus 1 egg yolk, at room temperature (reserve the egg white)
2 cups unbleached all-purpose flour
1/2 cup strawberry, raspberry or blackberry jam
5 to 6 cups vegetable oil for frying
1/4 to 1/2 cup confectioners' sugar or granulated sugar

PREPARATION

1. For the dough: Combine the whole wheat flour and water in a mixing bowl or the bucket of your bread machine, and let the mixture sit, covered, for 30 minutes to soften the bran.

2. After the flour's had a good soak, add the granulated sugar, dry milk, yeast, salt, lemon zest, butter, eggs and egg yolk, and stir vigorously. The butter may want to stay in lumps but don't worry. It will blend in nicely when the dough is kneaded.

3. MIx in the all-purpose flour, and let your bread machine finish its dough cycle. If you're using a mixer, knead the dough for 6 to 8 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, turning it so the top has a thin film of grease on it. Cover with greased plastic wrap and let rise for 1 1/2 to 2 hours.

4. To assemble: Flour a baking sheet or line it with parchment paper. After the dough has risen, deflate it and turn it out onto a lightly floured surface. With a floured rolling pin, roll out the dough until it is about 1/4-inch thick. With a floured biscuit cutter about 2 1/2 inches in diameter, cut out rounds of dough and place them on the prepared baking sheet. On half of the dough pieces, place 1 teaspoon jam. Lightly beat the reserved egg white and moisten the edges of the circles with it. Place the plain dough circles over those with jam and pinch the edges together. Cover with lightly greased plastic wrap and let rest for about 30 minutes.

Heat vegetable oil to 365 degrees F. You should have at least 2 inches of oil in the pan. Carefully slip 2 or 3 doughnuts at a time in the fat and cook for 2 or 3 minutes a side. Remove and drain on a paper towel. Cool and then dredge both sides in sugar.

NUTRITION
(based on individual servings)

Calories: 287
Total Fat: 14 g
Cholesterol: 59 mg
Sodium: 104 mg
Carbohydrates: 22 g
Protein: 5 g
Whole Grains: 13