Amanda’s Favorite Holiday Treats

amanda%e2%80%99s-favorite-holiday-treats

JELLY DOUGHNUTS
12 Servings

Prep Time: 3 hr 15 min

Cook Time: 1 hr

Ingredients
• 4 to 4 1/2 cup white bread flour, plus more for dusting

• 1 teaspoon salt  2/3 ounce (.6 oz) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)

• 1 cup lukewarm milk

• 2 tablespoons sugar, plus more for dusting

• 2 large eggs, beaten

• 2 tablespoons unsalted butter, melted and cooled

• 1/2 cup preserves of choice

• Vegetable oil, for frying

• Cinnamon and sugar, for rolling doughnuts

Directions
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

••••••

SNOWBALL COOKIES
24 Servings

Ingredients
• 1 cup pecan halves

• 1 cup all-purpose flour, spooned and leveled

• 1/4 cup granulated sugar

• 1/8 teaspoon salt

• 1 cup confectioners’ sugar for the garnish

Directions
In a food processor, pulse pecans, flour, granulated sugar, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.

Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.

Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners’ sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.


Amanda Ingwersen
Designer & Illustrator
This entry was posted on Friday, December 4th, 2009 at 8:26 am and is filed under Holiday Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

1 Comment

  1. Anastasia says:

    I made these snowball cookies and they were awesome! It was the easiest recipe for this type of cookie I have ever made. You do it all in the food processor! Less mess! YUM!

    ... on July December 18th, 2009

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