Baked Pepper Jelly Filled Donuts with Cream Cheese Frosting
Adapted from 101 Cookbooks. Makes 1 1/2 - 2 dozen medium doughnuts.
1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
5 cups all-purpose flour
Couple pinches of nutmeg
1 teaspoon kosher salt
1 jar of pepper jelly
1 cup Confectioners Sugar
4 oz. cream cheese at room temperature
1/2 stick of butter, softened
1/2 tsp. vanilla. extract
Optional: 1/2 cup unsalted butter, melted
Optional: sugar to dust
2. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place. Heidi Swanson suggested turning on the oven at this point and setting the bowl on top. I left mine in the dining room and obviously (see image below) things rose just fine. Let rise for an hour or until the dough has roughly doubled in size.3. Punch down the dough and roll it out to about 1/2-inch thick on a floured surface. Use a 2-3 inch cutter (cookie cutter, wine glass, etc) to stamp out circles. Transfer the circles to a parchment-lined baking sheet. If you are not creating filled donuts, here is when you would stamp out the smaller inner circle for the hole. Over estimate how big the hole needs to be because a small hole will simply expand together when cooking. Cover with a clean cloth and let rise for another 45 minutes. If you are not baking them all right now, leave the shaped donuts on a baking sheet, covered, overnight for second baking the next day. They are best when eaten immediately. An hour before you are ready to bake the donuts, take them out and let rise in a warm place before baking.
5. Remove the doughnuts from the oven. Optional: brush with melted butter and sprinkle lightly with sugar. Pipe jelly into the insides and spread cream cheese frosting on top.