Jelly Doughnut Recipe
American · Dessert · 42 min total
Classic jelly-filled doughnuts, light and fluffy with a sweet fruit jam center, dusted with powdered sugar. Perfect for breakfast or dessert.
30
min prep
min prep
12
min cook
min cook
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup whole milk, warmed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- 1/2 cup raspberry or strawberry jam
- 1/4 cup powdered sugar, for dusting
Instructions
- In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let stand 5-10 minutes until foamy.
- In a large bowl, whisk together remaining sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and stir.
- Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and roll out on a floured surface to 1/2-inch thickness. Cut into rounds with a 3-inch cutter. Place on a floured baking sheet, cover, and let rise 30 minutes.
- Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
- Fill a piping bag fitted with a small tip with jam. Insert tip into the side of each doughnut and fill with about 1 tablespoon jam.
- Dust with powdered sugar before serving.
Tips
- Ensure oil temperature stays at 350°F for even frying.
- Doughnuts are best eaten the same day.
- You can use any flavor jam or jelly.
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