Homemade Jelly Donuts Recipe

Here’s a detailed recipe for Homemade Jelly Donuts, along with some tips to ensure they turn out perfectly.

Homemade Jelly Donuts Recipe

Ingredients:

For the Dough:

• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm milk (about 110°F/43°C)
• 1/4 cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

For the Filling:

• 1 cup jelly or jam of your choice (strawberry, raspberry, etc.)
• 1 pastry bag fitted with a small round tip or a jelly donut injector

For the Coating:

• 1/2 cup granulated sugar

Instructions:

1. Prepare the Dough:

• In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
• In a large mixing bowl, combine the sugar, eggs, butter, flour, salt, and vanilla extract. Pour in the yeast mixture.
• Mix the ingredients until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

2. Shape the Donuts:

• Once the dough has risen, punch it down to release the air. Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness.
• Use a round cookie cutter (about 3 inches in diameter) to cut out circles of dough. Re-roll the scraps as needed.
• Place the dough circles on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.

3. Fry the Donuts:

• Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
• Carefully drop 2-3 donuts at a time into the hot oil. Fry each side for about 1-2 minutes or until golden brown.
• Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil.

4. Fill the Donuts:

• Once the donuts have cooled slightly, use a small knife to make a small hole in the side of each donut.
• Fill the pastry bag with your chosen jelly or jam and pipe it into each donut until filled.

5. Coat the Donuts:

• Roll each filled donut in granulated sugar until fully coated.
• Serve warm or at room temperature.

Tips for Perfect Jelly Donuts:

1. Yeast Activation: Make sure your yeast is fresh and your milk is warm (not hot) to activate the yeast properly. If the yeast doesn’t foam after 5-10 minutes, it may be inactive.
2. Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour while kneading.
3. Rising Environment: Let the dough rise in a warm, draft-free place. If your kitchen is cold, you can preheat your oven to 200°F (93°C), turn it off, and place the covered dough inside with the oven door slightly open.
4. Oil Temperature: Use a thermometer to maintain the oil temperature at 350°F (175°C). Too hot, and the donuts will burn on the outside while being undercooked inside. Too cool, and they’ll absorb too much oil.
5. Filling: If you don’t have a donut injector, you can cut the donuts in half and sandwich the jelly between them, though this might result in a slightly different texture.
6. Storage: Jelly donuts are best enjoyed fresh but can be stored in an airtight container for a day or two. Reheat them in the microwave for a few seconds before eating to refresh them.

This recipe should yield soft, fluffy donuts with a delicious jelly filling. Enjoy baking!