Donut with Honeydew Jelly and Lemon Glaze
- 4 sheets gelatin
- 250 grams honeydew melon
- 75 milliliters Apple juice
- 10 grams Yeast
- 125 milliliters lukewarm milk
- 250 grams Pastry flour
- 40 grams melted butter
- 1 pinch salt
- 2 egg yolks
- 30 grams sugar
- Pastry flour (to work)
- vegetable oil (for frying)
- 150 grams powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons Mint liqueur
For the jelly: Soak the gelatin in cold water until soft, about 10 minutes. Puree the melon and press through a sieve. Place in a pot and fill with apple juice until the melon puree reaches 250 ml (approximately 1 cup). Heat. Squeeze the excess water from the gelatin and melt in the warm melon puree. Line a flat bottomed pan with plastic wrap and pour the melon mixture into it. The mixture should be 6-8 mm (approximately 1/4-1/3 inch) thick in the pan. Chill for at least 3 hours.
For the donuts: Dissolve the yeast in the lukewarm milk. Mix the flour, butter, salt, eggs yolks, and sugar in a bowl. Pour in the yeast and milk and knead until smooth. Cover and let rise for about 30 minutes in a warm place.
Knead the dough on a floured work surface and roll out to 1 cm (approximately 1/3 inch) thick. Cut about 12 circles out, each 6 cm (approximately 2 1/3 inches) in diameter. In the center of each circle cut a smaller hole out, about 1 1/2 cm (approximately 1/2 inch) in diameter. Cover and let rest for abut 30 minutes.
Heat the vegetable oil in a saucepan to about 170°C (approximately 350°F). Fry each donut in the oil until golden brown. This should take about 3-4 minutes, turning so that both sides are equally brown. Remove from the oil and drain on paper towels. Leave to cool.
Mix the powdered sugar with the lemon juice and liqueur to form a thick glaze.
Cut the donut in half horizontally once cooled. From the jelly, cut a circle with a hole, the same size as the donut. Place in between the two layers of the donut. Glaze the top of the donut with the lemon glaze and allow to dry. Serve slightly chilled.