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Publix Aprons


Total Time:
3 hours, 15 minutes
Active Time:
1 hour, 15 minutes


2 tablespoons unsalted butter
2 large eggs
3/4 cup whole milk
2 cups all-purpose flour (plus more for dusting and rolling)
1/4 cup granulated sugar
1 (1/4-oz) packet active dry yeast
1/2 teaspoon kosher salt
6 cups vegetable (or canola) oil, for frying (plus more for coating bowl)
Plastic wrap
2/3 cup smooth jam (or jelly)
Powdered sugar, for dusting


  1. Set butter out to thaw to room temperature. Separate eggs, reserving yolks and discarding whites. Warm milk to about 110°F.
  2. Place in bowl of stand mixer: flour, sugar, yeast, and salt; whisk to combine. Add egg yolks and warmed milk; mix 1 minute using hook attachment on medium-low, until a shaggy dough forms. Add butter and increase speed to medium-high; mix 5 minutes until dough is smooth, shiny, and elastic.
  3. Coat large bowl with oil. Form dough into a ball, then place in oiled bowl and turn to coat in oil. Cover bowl with plastic wrap (or damp towel) and let stand 1–1 1/2 hours in a warm place for dough to rise. (Dough should double in size.)
  4. Uncover bowl and punch down the dough; transfer dough to a lightly floured work surface. Divide dough into 10–12 (2-oz) pieces. Shape each piece into a uniform ball, then roll into disks about 1/4-inch thick and place on a lightly floured baking sheet. Cover dough loosely with plastic wrap (or damp towel) and let stand to rise 30 minutes in a warm place until puffed and about 1/2-inch thick.
  5. Place oil in fryer (or large heavy-bottomed pot) over medium heat; heat oil to 350°F. Line a second baking sheet with paper towels and place a wire rack over paper towels.
  6. Transfer dough rounds, one at a time, into hot oil using a flat spatula and keeping 1 inch between donuts (do not use your hands or the donuts will deflate). Fry donuts 1 1/2 minutes on each side, carefully flipping with a fork, until sides are golden-brown. (If air bubbles appear in the donuts, pierce bubbles with the tip of a paring knife.) Transfer donuts with a slotted spoon to the wire rack; let stand to cool until easy to handle. Repeat with the remaining dough rounds until all donuts have been made and cooled.
  7. Place jam in a piping bag fitted with a 1/4-inch-round tip. Puncture the side of each donut, to form a pocket in the center, using a paring knife. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam inside. Dust with powdered sugar before serving.

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Nutritional Information

CALORIES (per 1/12 recipe) 290kcal; FAT 16.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 65mg; CARB 35g; FIBER 0.00g; SUGARS 18g; PROTEIN 4g; CALC 2%; IRON 6%

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