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Recipe for jelly donuts

  1. In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
  2. Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
  3. Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
  4. Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
  5. Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners’ sugar and toss to coat.
  6. Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.

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Homemade Jelly Doughnuts filled with raspberry jam is one of my favorite donuts recipe. Light and fluffy homemade donuts coated in sugar and filled with raspberry jam.

One of my fondest memories growing up on a small farm, was my mom making homemade doughnuts. She would stand in our small kitchen frying doughnuts, while an auburn color Golden Retriever impatiently waited at her feet for donut holes to drop. She mostly made an old-fashioned cake-style doughnut. They barely had time to cool before we were popping them into our mouths! Inspired by my mom, I’m sharing my recipe for Homemade Jelly Donuts.

Making homemade donuts isn’t hard, it just takes a good amount of time for the dough to rise. To help save time, often times, I’ll make donuts in the afternoon/evening and let them have their final proof in the fridge overnight. Try my glazed donuts and apple fritters.

How to make homemade donuts:

Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Use the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.

Step 2: Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

Step 3: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1-2 hours.

Step 4: Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

Step 5: Roll out the dough to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 1/2-inch round doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.

Step 6: Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan)

Step 7: Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.

Step 8: Take the donuts out of the fridge and let them warm up while your oil heats up. Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet. Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.

Cook a few doughnuts at a time for about 1-2 minutes per side. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. While they are still warm, gently toss in granulated sugar.

Place preserves or jelly into a disposable pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze preserves or jelly into each donut to fill. Enjoy immediately or within a day or so.

You can also roll them in powdered sugar. But, you would need to wait until the donuts are completely cooled before rolling in powdered sugar. I hope you enjoy these jelly donuts as much as we do!

And for more great donut recipes, try apple cider donuts, blueberry cake donuts, pumpkin spice donuts, and red velvet donuts.

Do you love my recipes? If you have a moment, please leave a star rating and share on social media using the hashtag #afarmgirlskitchen

5 from 1 vote

Jelly Donuts

Light and fluffy doughnut dough made into delicious jelly doughnuts. Simple to make at home. Course Dessert Cuisine American, Southern Keyword fried donut recipe, Jelly donuts Prep Time 3 hours Cook Time 3 minutes Servings 18 donuts Calories 230 kcal Author Jessica Robinson

Ingredients

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup lukewarm water
  • 1 1/2 cups milk warm
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 3 large eggs room temperature
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter softened
  • canola oil for frying
  • sugar to coat doughnuts
  • 1 18-ounce jar Raspberry preserves or jelly

Instructions

  1. In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
  2. Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

  3. Roll out the dough to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 1/2-inch round doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.

  4. Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan) Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.

  5. Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet. Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.
  6. Cook a few doughnuts at a time for about 1-2 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. While they are still warm, gently toss in granulated sugar.
  7. Place preserves or jelly into a pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze in preserves or jelly to fill. Enjoy immediately with a fresh cup of coffee, if desired.

Nutrition Facts Jelly Donuts Amount Per Serving Calories 230 Calories from Fat 63 % Daily Value* Fat 7g11% Saturated Fat 4g25% Cholesterol 43mg14% Sodium 195mg8% Potassium 92mg3% Carbohydrates 36g12% Fiber 1g4% Sugar 6g7% Protein 6g12% Vitamin A 230IU5% Calcium 34mg3% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

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