We love to fill these with my homemade strawberry jam, blueberry jam and/or raspberry jam. You can also fill with pureed prunes.
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- 1 c
- 1/2 c
- 1 oz
- compressed yeast
- 3 3/4 c
- egg yolks
- 1/2 tsp
- 1/2 tsp
- 1/3 c
- butter, melted
- thick jam
1Scald the milk, cool to 115 degrees. Add 2 tablespoons of sugar and the yeast crumbled. Cover and set aside for tem minutes. It should get foamy. This way you know your yeast is active.
2I use my kitchen aid mixer. I add the yeast mixture to the bowl with 2 cups flour. Beat well with the paddle.
3In a separate bowl beat egg yolks and egg until thick and lemon colored. Beat in remaining sugar. Add to flour and yeast mixture. Beat.
4With mixer going on slow add salt, vanilla and remaining flour and melted butter until combined. Change dough hook for paddle. Knead dough until smooth and shiny. This is a soft dough. (I am going to try a bread machine next time I make this)
5Allow to rise in a warm area for 1 hour or until double. Turn out onto a board. Cut in two and let dough rest for ten minutes.
6Roll dough out on a lightly floured surface 1/2 inch thick. Cut 2 1/2 inch rounds. Place teaspoonfuls of jam in center of round. Brush the edge with egg whites and place another round on top. Press edges together.
7Arrange uncovered on a board and allow to rise until light for about an hour.
8Heat your oil (canola or vegetqable oil) in a deep fat fryer to 375 degrees. Drop carefully into fryer. Try to wear a long mitt or something so you do not burn yourself. Or use a big metal slotted spoon to place them in oil.
9They will rise to the top, turn them. You want them to be nicely browned in color. Do not prick them. Use a tongs to remove them. Place on paper towels.
10Sprinkle with granulated white sugar. Some people like to frost the tops with a light glaze of powdered sugar and milk.