-
1
Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine.
-
2
Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).
-
3
On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour.
-
4
On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk.
-
5
Use a 2-inch round cookie cutter to cut out as many circles of dough as you can.
-
6
Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil.
-
7
Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet.
-
8
Repeat with the remaining dough.
-
9
Let the dough circles rest in a warm, draft-free area for 1/2 hour.
-
10
Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F).
-
11
Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total.
-
12
Transfer the doughnuts to a paper towel to drain.
-
13
Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner.
-
14
When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center.
-
15
Insert the tip of the bag into the opening and pipe in as much filling as possible.
-
16
Repeat with the remaining doughnuts and filling.
-
17
Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.
-
18
Tip: Instead of using a thermometer to measure the oil temperature, you can test it by throwing in a cube of dry old bread.
-
19
When it fries to golden brown in about a minute, the oil is the right temperature.
-
20
Combine the grapes, sugar, and water in a nonreactive pot.
-
21
Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes.
-
22
Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture.
-
23
Cool to room temperature and transfer the pot to the refrigerator overnight.
-
24
Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end).
-
25
Press the chilled grape mixture through a coarse mesh strainer.
-
26
Discard the seeds.
-
27
Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice.
-
28
Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes.
-
29
Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it.
-
30
Return the spoon to the freezer for 3 to 4 minutes.
-
31
(Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.)
-
32
Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon.
-
33
Continue this testing process until the jelly spreads smoothly.
-
34
Let the jelly cool, then store it in the refrigerator.
