Recipe Talk

Hello, I was wondering if anyone had the McCalls Cooking School recipe book from 1986. It had a recipe in it for the best Jelly Donuts ever!If anyone has this, please let me know. Thanks!

Diane :)

Hi Diane,

donnernurse 2007-05-30 23:42:03
Hello, I was wondering if anyone had the McCalls Cooking School recipe book from 1986. It had a recipe in it for the best Jelly Donuts ever!If anyone has this, please let me know. Thanks!

I have the recipe, just let me know how to send a copy to you!
Lise

I think I may have found your recipe. It is from an article in which the writer was recounting a family tradition of making doughnuts on snowy days, and they used two recipes: one, "Basin Farm Doughnuts", was for a cake doughnut using buttermilk, and the other was from a McCall's Cookbook. The explanation before the recipe tells how to make them into jelly doughnuts. The recipe is as follows (from http://www.baltimorestyle.com/index.php/style/food_article/r_doughnuts_jf06/):

Yeast Doughnuts

This dough is lighter and richer than the Basin Farm Doughnut dough. You can cut the dough in the shape of regular doughnuts.

Or, if you want to make jelly doughnuts (also known as Berliners), cut as for biscuits (without the hole in the middle), spoon a teaspoon of jam (I like raspberry or currant) in the center of one round of dough, brush the edge of the round with a little beaten egg white, top with another round and press around edges to seal.

1/2 cup milk
1/3 cup sugar
1 teaspoon salt
1/3 cup butter
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees)
3 egg yolks
3 3/4 cups all-purpose flour
Salad oil for deep frying
Jam for filling doughnuts (optional)
Egg white (if filling doughnuts)
Confectioners? sugar

Heat milk in a small pan until bubbles form around edge of pan; remove from heat. Add the sugar, salt and butter; stir to melt. Cool to lukewarm.

In a large bowl, sprinkle yeast over warm water. Stir yeast until dissolved. Add milk mixture, egg yolks and 2 cups flour. With electric mixer at medium speed, beat until smooth, about 2 minutes. With wooden spoon, beat in remaining flour until batter is smooth. Dough will be soft.

Cover with a towel and let rise in a warm place, free from drafts, until double in bulk, about 1 1/2 hours. Punch down dough. Turn out onto lightly floured surface. Knead dough until smooth, around 5 minutes.

Roll out half of dough to 1/4-inch thickness. Cut into desired shape (see note above). Repeat with rest of dough. Cover with a towel and let rise until double in bulk, about 1 hour.

Meanwhile, in a deep-fat fryer or heavy skillet, slowly heat oil (at least 2 inches deep or as directed in deep fryer instructions) to 350 degrees. Gently drop the doughnuts, top side down, 3 at a time, into the hot oil. Fry, turning as they rise to the surface, turning again until golden brown? about 4 minutes in all. Break 1 in half to test doneness; fry for longer, if needed. Lift out of oil with slotted utensil, draining slightly. Place on paper towels to drain. Dust with sugar while warm. Makes approximately 28 doughnuts or 14 jelly doughnuts.