Jelly Doughnuts
Recipe courtesy Chuck Hughes for Food Network Magazine
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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