Iced Jelly Doughnuts
- FOR THE DONUTS:
- 8 Eggs
- 3/4 cups Honey
- 1/3 cups Safflower Oil
- 3/4 teaspoons Almond Extract
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 2-1/3 cups Whole Wheat Flour
- 1 cup Jelly Of Your Choice
- FOR THE ICING:
- 1/4 cups Milk
- 2 Tablespoons Honey
- 1 teaspoon Cornstarch
- 1/4 teaspoons Vanilla Extract
- 1. For the donuts: Preheat oven to 350u0b0F . In a medium bowl whisk eggs and honey. Add oil, almond extract, baking soda, and salt. Stir until combined.
- 2. Stir in 1 cup flour and stir until smooth. Add remaining flour and stir until combined.
- 3. Fill the holes in the doughnut pan 1/4 full. Drop 2 teaspoons jelly on top and gently spread over dough. Top with about 1 tablespoon additional dough and spread it over the jelly. Bake doughnuts at 350u0b0F for 16-17 minutes.
- 4. While donuts are baking, prepare icing by heating milk, honey, and cornstarch in a saucepan over medium heat, stirring constantly. Bring to a boil. Remove from heat and stir in vanilla. Set aside.
- 5. Remove donuts from pan to a cooling rack and allow to cool 5 minutes. Drizzle icing over donuts and serve immediately. Store un-iced doughnuts in airtight container up to 2 days. Serve immediately after icing.
- Yields 21 donuts.
eggs, honey, safflower oil, baking soda, salt, whole wheat flour, choice, ubc, honey, cornstarch, ubc
Taken from tastykitchen.com/recipes/breakfastbrunch/iced-jelly-doughnuts/ (may not work)