A possible concise summary is:
Claire Saffitz, a cookbook author and baking expert, shows how to make jelly donuts from scratch using her brioche recipe from her book Dessert Person. She explains the ingredients, tools, techniques and tips for making the dough, frying the donuts and filling them with jam. She also shares some personal preferences and variations for the donuts. She tastes the final product and gives her verdict.
Here are the key facts extracted from the text:
- The text is a transcript of a video where Claire Saffitz shows how to make jelly donuts for Hanukkah.
- The recipe is based on a brioche dough that is very eggy and buttery and requires a long and slow mix in a stand mixer.
- The dough needs to rise twice, once at room temperature and once in the fridge, before it is rolled and cut into circles.
- The donuts are fried in vegetable oil at 350°F until golden brown and then coated with cardamom sugar on one side.
- The donuts are filled with sour cherry preserves using a star pastry tip and a pastry bag.
- The donuts are best eaten while they are still warm.