Try This at Home: How to Make Jelly Doughnuts

Chuck Hughes, host of Chuck's Week Off on Cooking Channel, gives Food Network Magazine a doughnut lesson, just in time for Hanukkah.

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Chuck serves homemade doughnuts at his new Montreal restaurant, Le Bremner.

Get the Recipe: Jelly Doughnuts

"Try these with whatever fillings you have on hand, like peanut butter and jelly. Or use Nutella — it's the bomb," he says.

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.

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.

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.

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.

Re-roll the scraps and cut out more rounds. Dust the dough rounds lightly with flour, cover with plastic wrap and let rest for 1 hour in a warm place.

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. Use tongs or a skimmer to remove to paper towels to drain.

Fill 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.

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