Jelly Filled Donuts

Total Time:
2 hr 15 min
Prep:
25 min
Inactive:
1 hr 45 min
Cook:
5 min

Yield:
8 to 10 doughnuts
Level:
Intermediate

Ingredients
  • 1 cup whole milk
  • 3/4 ounce (4 1/2 teaspoons) instant yeast
  • 1/4 cup sugar, plus more for coating
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon mace
  • 2 tablespoons nonfat powdered milk
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • Oil, for coating bowl
  • Vegetable shortening, for frying
  • 1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
Directions

Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.

Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.

Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.

When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.


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    This recipe is featured in:

    The Best Hanukkah Recipes