Description
Delicious homemade jelly donuts made from a soft, yeasted dough fried to golden perfection and filled with sweet raspberry or strawberry jam. These classic treats are coated in granulated sugar for a perfect balance of fluffy texture and sugary sweetness, ideal for breakfast or an indulgent snack.
Ingredients
Scale
Dough
- 1 cup warm milk (whole milk preferred, 90°F to 100°F)
- 1 tablespoon instant yeast or active dry yeast
- 3 tablespoons granulated sugar
- 4 cups bread flour (spooned and leveled, all-purpose flour can be used instead)
- 2 large eggs (room temperature)
- 1 teaspoon salt
- 8 tablespoons unsalted butter (room temperature)
Frying and Coating
- Vegetable oil (enough to fry the donuts, about 2 quarts)
- 2 cups granulated sugar (for tossing the donuts in)
Filling
- 1½ cups seedless raspberry jam or strawberry jam
Instructions
- Activate Yeast: In a large mixing bowl, whisk together the warm milk, yeast, and granulated sugar. Let sit for 5 minutes or until foamy, indicating the yeast is active.
- Mix Dough: Add flour, eggs, and salt to the bowl and mix with the dough hook for one minute on low speed to combine ingredients.
- Develop Dough: Scrape down the sides of the bowl and continue mixing at medium speed for 2 minutes to develop gluten and structure.
- Add Butter: Add softened butter one tablespoon at a time, mixing continuously until the dough is smooth, elastic, and well incorporated.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rest in a warm place until doubled in size, approximately 60 to 90 minutes.
- Shape Dough: Punch down the dough and transfer to a floured surface. Shape it into a ball and divide into 16 equal pieces.
- Form Donuts: Roll each piece into a tight ball and place on prepared baking sheets. Cover and let rise until nearly doubled in size, about 30 minutes.
- Heat Oil: Heat vegetable oil in a dutch oven or deep fryer to a temperature between 330°F and 350°F, suitable for frying doughnuts.
- Fry Donuts: Fry the donuts in batches for about 2 minutes on each side until golden brown and cooked through.
- Sugar Coat: Immediately toss the fried donuts in granulated sugar to coat them evenly while still warm.
- Fill Donuts: Using a piping bag, fill each sugar-coated donut with the seedless raspberry or strawberry jam through a small hole on the side.
- Serve: Enjoy the donuts while they’re still warm for the best taste and texture experience.
Notes
- Ensure milk is warm but not hot, ideally between 90°F and 100°F to properly activate the yeast.
- You can substitute bread flour with all-purpose flour if needed, though texture may be slightly different.
- Use a candy thermometer to maintain oil temperature for perfect frying.
- Don’t overcrowd the frying pot to avoid lowering the oil temperature and uneven cooking.
- For vegan or dairy-free alternatives, use plant-based milk and butter substitutes.
- The donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
