Apricot-Plum Baked Doughnuts by Melinda Strauss

Apricot-Plum Baked Doughnuts by Melinda Strauss

Today’s semifinalist in the Chanukah Recipe Contest is Woodmere JewishMOM Melinda Strauss of the kosher-cooking site Kitchen-Tested.com. In addition to being a food blogger, Melinda is a stay at home mom and owner of Cara-Mel’s gourmet parve candies

Melinda Strauss and family

Apricot-Plum Baked Doughnuts

Ingredients
1½ cups soy milk
⅓ cup margarine or butter flavored vegetable shortening
4½ tsp (2 packets) active dry yeast
⅓ cup warm water
2 eggs, beaten
¼ cup sugar
5 cups all-purpose flour

Apricot-Plum Filling:
5-6 apricots, chopped
3 Tbsp plum preserve
8 Tbsp pure maple syrup
dash of ground cinnamon
dash of ground clove

Cinnamon-Sugar Topping:
1 cup sugar
2 tsp ground cinnamon

Instructions

Warm up the soy milk in a saucepan over medium heat then ad the margarine to melt completely. While the milk mixture cools to lukewarm, sprinkled the yeast over the warm water, whisk and let it dissolve for 5 minutes. The top has a layer of foam when it is ready.

In a stand mixer, incorporated the milk mixture with the yeast mixture. Add the eggs, sugar and half of the flour. Using the paddle attachment, combine the mixture on low-speed until the flour is incorporated and then turn the speed to medium and beat until well combined. Add the remaining flour and beat well.

Change to the dough hook attachment on the stand mixer and beat on medium speed until the dough pulls away from the bowl and is very smooth, around 3 to 4 minutes. You want the dough to be a bit sticky since it will make for a lighter doughnut.

Transfer the dough to a well-oiled bowl, cover and let it rise for 1 hour. Once it doubles in size, punch down the dough, cover, and let it rise for 1 more hour. Then place the dough in the refrigerator and let it sit overnight to develop the flavor. If you are pressed for time, you can skip the fridge and just get started on baking the doughnuts.

In the meantime, make the simple Apricot-Plum Filling. Add the chopped apricots, plum preserve, maple syrup, cinnamon and clove in a small saucepan and simmer for 15-20 minutes, or until the apricots are soft and combine with the other ingredients. Let the mixture cool before moving on to the next step

When the dough is ready and the filling is cool, roll to ½-inch thick on a lightly floured surface. Cut out rounds using a 2½-inch wide drinking glass or cookie cutter.

Place half of the dough rounds on a cookie sheet lined with parchment paper and drop teaspoons of cooled apricot-plum filling in the center.

Brush the edges with soy milk (you can also use water) and place another round of dough over and press to seal tightly. You don’t want that delicious filling escaping! Covered the uncooked doughnuts and let rise for 30 minutes

Bake the doughnuts at 375 degrees for 12-15 minutes, until the bottoms just turn brown. While the doughnuts are still warm, dip them in some melted margarine and coat in the cinnamon sugar mixture.

Click here to see mouth-watering photos of this recipe

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5 comments

  1. sounds delicious, but way too labor intensive for me. I hope someone tries these and rates them. most doughnuts that I know get the filling injected after baking or frying.

  2. How many will this yield? Gonna try with the kids tomorrow. Will let you know how it goes 😉

  3. They were yummy. And a full day’s activity for the vacationing cuties. We took some fun pics too but doesn’t look like I can post attachments here.

    Mom you be wanting jelly or chocolate?

  4. don’t you DARE
    not if you love me

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