Jelly-Filled Doughnut Day

June 8th is National Jelly-Filled Doughnut Day; one of America's favorite treats deserves its own holiday.

History of Jelly-Filled Doughnut Day

Doughnuts small fried rings of sweet and leavened dough. This dish originated in the Netherlands, where it was first cooked without a hole in the middle. Its name is olykoek, which means oil cake. Small pieces of MSG are deep-fried in hot pork fat.

The first mention of donuts dates back to 1809, when Washington Irving wrote in History of New York about small fried MSG. At that time the word "donut" did not exist, and it only appeared in 1900 after the publication of the story Peck's bad boy And His Pa by George W. Peck.

The hole in the middle of a donut appeared in 1847, when 16-year-old Hanson Gregory used the top of a round tin foil to punch holes in the dough. This allowed the dough to cook evenly, and ring-shaped donuts quickly became popular.

Jelly donuts don't have a hole in the middle; otherwise it would be difficult to get the feeling inside. Jelly donuts are not easy to cook; because you have to put the filling in the bottom half of the dough before you fries it in oil. So use your favorite jelly to make the best jelly donuts to celebrate the holidays!

The jelly-filled doughnut are popular in the United States and Canada, but there are many variations of this dish around the world including: Berliners from Germany; krapfen from Austria; kafne from Eastern Europe; bomoloni from Italy; pączki from Poland; anpan from Japan; sufganiyot from Israel; and jam donuts from Australia, UK and Nigeria. Initially these donuts did not have jelly but filled with meat and vegetables. The fall in sugar prices due to sugar plantations in the Caribbean in the 16th century helped promote sweets in Europe. By the 17th century, jelly donuts were invented, although the word "donuts" was not used to describe them at the time.

How to celebrate Jelly-Filled Doughnut Day

Celebrate the day by eating at least one jelly donut. If possible, see if you can find some variation of donuts at the bakery or donut shop. If there's one day of the year you should consider making your own jelly donuts, it's today.

Recipe for Jelly-Filled Doughnuts

Ingredients:

• 2 tablespoons active dry yeast
• 1/2 cup warm water at 100 degrees
• 1/4 cup and 1 teaspoon sugar for rolling
• 2.5 cups all-purpose flour for making surface and as needed
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• Plus 3 cups vegetable oil into bowl
• 1 cup confectioners' sugar
• 3 tablespoons milk
• 3/4 cup thick jam, strained

Directions:

• Step 1

In a small bowl, mix yeast, warm water, and 1 teaspoon granulated sugar. To be bubbly, it takes about 10 minutes.

• Step 2

Put the flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, butter, nutmeg, and salt. Stir until sticky dough forms by using a wooden spoon. Screw the dough onto a thoroughly kneaded work surface; Knead until dough is smooth, soft and bounces back when poked with fingers, about 8 minutes (add more flour if needed). Place in oiled bowl, cover with cling film and leave in a warm, draft-free place until double in size, 1 to 1 and a half hours.

• Step 3

Turn the dough over onto a lightly floured surface, and use a rolling pin to flatten the dough to a thickness of 1/4 inch. Use a 2 1/2 inch round cutter, cut 20 circles, and re-rolling scrap if needed. Transfer to a lightly floured baking sheet, cover with cling film and let the dough rise for 20 minutes.

• Step 4

Whisk the sugar and milk of the confectioners together in a medium to shallow bowl until smooth. Cover with cling film and set aside until the dough is ready.

• Step 5

In a medium saucepan over medium heat, heat the oil until a deep fryer reaches 370 degrees. Using a slotted spoon, carefully slide the 4 dough balls into the oil. Fry until golden, turning once and fry it about 1 minute on other side. Move to a baking tray with paper towels to drain. At last, you continue doing the same steps with the remain balls.

• Step 6

Pour jam into a pastry bag equipped with a coupler and a small toothpick to fill with jam (such as #230). Use chopsticks or wooden skewers to make a hole in the side of each donut. Insert the top of the pastry into the hole and put about 2 teaspoons of jam into the donut. Repeat with remaining donuts and jam.

• Step 7

Dip donut tops in glaze to coat. Leave to stand, enamel side, until set.