For some reason, Food Network and Emerils.com have different recipes for Emeril’s Jelly Donuts. I’m including both. This one if from Emeril’s own website.
1 (1/4 ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 deg F)
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream
1 1/2 cups raspberry filling
Shaker of powdered sugar
1 cup chocolate glaze
1 cup powdered sugar glaze
- In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 sugar until thick and pale yellow in color.
- Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, half and half and salt.
- Add the flour, 1 cup at a time.
- Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
- Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. LET THE DOUGH RISE until double in size, about 1 1/2 hours.
- Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4 inch thick, in the shape of a rectangle. Using a 3 inch round cutter, cut the dough into circles. Place the rounds on a baking sheet.
- Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and LET THE DOUGH RISE until double in size, about 30 minutes.
- Preheat the fryer to 350 degrees.
- Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate.
- Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the donuts, alternately with the different fillings. Sprinkle some of the filled donuts with powdered sugar. Glaze the remaining donuts with the two different glazes. Place on a serving platter and serve.
POWDERED SUGAR GLAZE:
1 cup powdered sugar
3 tablespoons milk
In a small bowl, combine the powdered sugar and the milk and whisk until smooth.
4 cups raspberries
3/4 cups plus 2 tablespoons water
3/4 cup sugar
2 tablespoons cornstarch
In a saucepan, combine the raspberries, 3/4 cup of water and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat and cool completely.