Photo: Jelly Doughnuts Recipe
Ingredients
- 1 cup warm milk (about 105 degrees F)
- 1 teaspoon active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 to 2 1/4 cups all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter, cut into pieces and softened
- Vegetable oil, for brushing and deep-frying
- Jelly or seedless jam, for filling
- Confectioners' sugar, for dusting
Directions
Bloom the yeast: Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes.
Make the dough: Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended. Add 2 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl. (The dough will be sticky; if it's too wet, add the remaining 1/4 cup flour.) Add the butter and mix until smooth.
Let it rise: Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap. Let rise in the refrigerator, at least 4 hours or overnight.
Cut out the doughnuts: Line 2 baking sheets with parchment and dust with flour. Dust a clean surface with flour; turn out the dough onto the surface. Dust the dough with flour, then gently pat it out to make it easier to roll. Using a rolling pin, roll out the dough until about 1/2 inch thick. Cut the dough into 1 1/2-inch rounds with a cookie cutter; transfer to the prepared baking sheets. Reroll the scraps and cut out more rounds. Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place.
Fry them: Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 360 degrees F. Working in batches, fry the doughnuts, turning, until golden brown, 1 to 1 1/2 minutes total. Using tongs or a skimmer, remove to paper towels to drain.
Fill with jelly: Fit a pastry bag with a 1/8-inch-round tip; place the bag in a glass and cuff the open end over the glass. Fill the bag with jelly. Insert the pastry tip into the side of a doughnut and gently squeeze to fill. Repeat with the remaining doughnuts. Dust with confectioners' sugar and serve warm.
Photograph by David A. Land
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By bakingpest22
Queens, NY
on December 21, 2012
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This recipe is absolutely the best Jelly Doughnut recipe I have ever used! After 11 years of looking for the perfect jelly doughnut recipe for Hanukkah, I have finally found it! Instead of making them little munchkins though, I made them into full fledged donuts, both dairy and parve (using margarine and water. Every time they come out beautifully fluffy, golden brown, and they all float perfectly in the oil while frying, leaving perfect tan lines around the middle.
My search is finally over!!!! Thanks Chuck!
By Eibbob24
San Lorenzo, CA
on March 28, 2012
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This was my first time attempting to make donuts. I say attempting because I couldn't get past the yeast. Mine never got foamy. I tried 4 times and then just kept on with the recipe. The dough never rised. I measured the temp. of the milk and everything. Does anyone have any advise to what I might I done wrong? "O(
By Chef #1411257
on January 11, 2012
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this was my first attempt at frying doughnuts. i followed the recipe exactly and they were awesome. a huge hit for the guys at work. i filled them with regular raspberry jam and dusted with powered sugar. you will notice that the dough is very very sticky before you let it rise it fridge. i was worried that yeast didn't activate. i kept them in fridge overnight because i don't think 4 hours was enough. make sure to use PLENTY of flour when rolling them out as some of mine stuck to my counter and were not salvageable. also if you don't use enough flour they will stick to the parchment paper and you will have a heck of a time getting them off the paper and into the fryer. i had to cook mine just a little bit longer (more like 2 minutes, but i think i made mine larger than chuck did. all in all, very clear instructions but time consuming (worth it though
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