Jelly Doughnut Biscuits – Food Wishes ctm magazine

Jelly doughnut biscuits are what you get when you try to make a less-sweet, less-rich baked version of jelly doughnuts, and then roll them too thin. Since this didn’t come out as successfully as I’d hoped, so there’s no Allrecipes.com recipe page link, but just in case you want to play around with this, here’s what I used and did. Enjoy!

For the sponge:
3 tablespoons white granulated sugar
1/2 cup all-purpose flour
1 packet dry active yeast (2 1/4 teaspoon)
2/3 cup warm milk
For the rest of the dough:
1 large beaten egg
3 tablespoons melted unsalted butter
1/2 tsp vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour, plus more as needed

– Make sponge, and wait 30 minutes
– Make and knead dough
– Let rise 1 hour or until doubled
– Roll and cut
– Let proof 45 minutes or until doubled
– Bake at 375 F. for 12-14 minutes
– Fill with jam, coat with sugar, and eat

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