thepioneerwoman
Jelly Doughnuts
These homemade jelly doughnuts turn out soft, golden, and perfectly sugar-coated. They're a crowd-pleasing treat recipe for weekends, parties, or holidays.
👥 16 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 1h 15m👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●baking sheet
- ●pot
- ●pan
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a dough hook, stir together the milk and ¼ cup of the sugar until dissolved. Sprinkle on the yeast, cover, and let the mixture stand until the yeast is foamy, about ⏱️ 10 minutes.
2
Uncover and whisk in the eggs. With the mixer on low speed, add the flour, about ½ cup at a time, along with the salt, until all the flour is incorporated and the dough starts to form a ball around the hook. Scrape the bottom and sides of the bowl and mix on medium-low speed, adding the butter a few cubes at a time. When all the butter is added, continue mixing until the dough is smooth and elastic, 7 to ⏱️ 9 minutes. (Test the dough for elasticity by performing a windowpane test: Pinch off a walnut-sized piece of dough and flatten it. Gently stretch it out in all directions until it is so thin that light can pass through. If it tears before you can stretch it thin, it needs another minute or two in the mixer.) Remove the dough from the mixing bowl and roll into a large ball.
large eggs, at room temperature2
3
Lightly grease a large bowl with vegetable oil and add the dough. Cover with plastic wrap, a clean dish towel, or a large plate and let rise in a warm, draft-free place until doubled in size, ⏱️ 40 minutes to ⏱️ 1 hour. (Alternatively, if making ahead, tightly cover and refrigerate the dough overnight before proceeding to the next step.)
Vegetable oil, for frying, plus more for the bowl
4
Dust 2 baking sheets with flour.
5
Turn the dough out onto a floured work surface. Roll out the dough to a ½ inch thickness. Cut out circles of dough using a floured 3-inch round biscuit cutter. Wait ⏱️ 15 minutes before re-rolling and cutting out the scraps (only re-roll once). Transfer the dough rounds to the prepared baking sheets, cover with plastic wrap or clean dish towels, and allow to rise in a warm place until they are puffy and visibly airy, 30 to ⏱️ 45 minutes.
6
About ⏱️ 15 minutes before the dough has fully risen, heat 1 ½ inches vegetable oil in a large pot fitted with a deep-fry thermometer until the temperature reaches 330°F. Line a baking sheet with several layers of paper towels and place a wire rack on top. Place the remaining 1 cup sugar in a shallow dish and spoon the jam in a pastry bag or zip-top bag with a ¼-inch round pastry tip.
Vegetable oil, for frying, plus more for the bowl
7
Working two at a time, carefully pick up the doughnuts with your hands and add them to the oil. It is okay if they appear to deflate a little bit when you touch them; they will puff up again as they fry. Cook the doughnuts until deeply golden brown, 1 to 1 ½ minutes per side. Use a spider skimmer or a slotted spoon to remove the doughnuts from the oil, allowing any excess oil to drip off. Immediately place the doughnuts on the prepared baking sheet. Repeat with the remaining dough, adjusting the heat as needed to keep the oil at 330°F.
8
When the doughnuts are cool enough to handle, roll them in sugar. Use a chopstick or skewer to poke a hole into the side of each doughnut, moving it around carefully to create a pocket and to widen the opening to about ½ inch. Working in batches, place some doughnuts opening side-up in a loaf pan. Pipe the jam gently into the hole of each doughnut until it just starts to come out of the doughnut around the piping tip. Keep the doughnuts in the loaf pan for at least ⏱️ 5 minutes to allow the jam to settle before serving.
Nutrition Facts
calories
343 Calories
fat Content
14 g
fiber Content
1 g
sugar Content
24 g
sodium Content
214 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
30 mg
carbohydrate Content
50 g
saturated Fat Content
3 g
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