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Old 07-22-2008, 08:49 AM   #11
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The recipe I had for jelly doughnuts always was a heavy doughnut. I finally threw it out, Thought it might be me but gave it to a freind to try and came out the same, she likes them heavy. Does any one have a a recipe that they comes out light wieght. thanks
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Old 07-22-2008, 09:07 AM   #12
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letscook - you might want to try a "yeast" donut recipe if you are looking for a "lighter" donut. Some are baked, and if fried they are usually only fried about 1-min on each side. These are significantly lighter than the fried "cake" donuts.
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Old 07-22-2008, 10:05 AM   #13
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Originally Posted by Michael in FtW View Post
All you need is a 5-6 qt pot (dutch oven, sauce pot, etc.) and a fry thermometer ... and enough oil to fill it no more than 2/3 full. Since fried donuts cook on the surface - the surface area is more important than the depth.
I was just about to say that, Michael! When I was in Paris eeeeeons ago, I brought back what the French call a bain a fritures... a high-sided (about 6 inches) carbon steel pan with handles that flares out at the top to about 16 inches across. I have grown to LOVE that pan for deep frying, and so did all my cooks when I was catering. I have not seen them here in US, altho I cannot imagine they are not available. The surface is very large. It's possible to fry quite a few items at once.

Jelly donuts!!!! oh why did someone have to mention those? I used to adore them when I was a kid, especially those filled with raspberry preserves. Like I need to make jelly donuts!!!

When I was growing up in Chicago, we called them Bismarcks. I have NO idea why.
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Old 07-24-2008, 07:02 AM   #14
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thanks Michael I'll have to research a yeast recipe one and especially since i have been making jams,
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Old 08-02-2008, 10:59 AM   #15
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There's a pastry bag tip designed just for the purpose of delivering the jelly deep into the doughnut. It's called a Bismark tube. I checked mine, and it says ""Ateco" on it. So I looked up the link, and it's still available.

Bismark Tubes / Tips: Professional Cake Pans and Cake Decorating Supplies

If I didn't get this link posted correctly, just google Ateco.
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Old 08-02-2008, 11:51 AM   #16
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The ketchup/mustard condiment bottles work quite well for that purpose. They also have Clear ones so you can keep track of how much is left.
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Old 08-02-2008, 12:54 PM   #17
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The ketchup/mustard condiment bottles work quite well for that purpose. They also have Clear ones so you can keep track of how much is left.

I agree. They are not only very cheap to buy, but there is only one piece and it's very comfortable in your hands, and washes in a few seconds. I use the clear one for drizzling olive oil over a completed dish or pan.
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Old 08-06-2008, 11:30 AM   #18
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I was going to suggest using a "Flavor Injector", the syringe used to inject marinade into turkeys for deep-frying. However, you may have to thin down the jam/jelly a bit to get it to flow properly.

I really like the squeeze bottle idea. It's probably better than my idea.
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