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Jelly-Filled Doughnut Recipe

American · Dessert · 140 min total

Classic yeast-raised doughnuts filled with sweet fruit jam and dusted with sugar. This recipe yields light, fluffy doughnuts perfect for breakfast or dessert.

Ingredients

• 1 cup whole milk, warmed (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 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 fruit jam (strawberry or raspberry)
• 1/2 cup granulated sugar, for coating

Instructions

1. In a small bowl, combine warm milk and yeast; let stand 5 minutes until foamy.
2. In a large bowl, whisk together sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and stir. Gradually add flour, mixing until a soft dough forms.
3. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Punch down dough and roll out to 1/2-inch thickness on a floured surface. Cut into rounds with a 3-inch cutter. Place on a floured baking sheet, cover, and let rise 30 minutes.
5. Heat 2 inches of oil in a deep pot to 350°F. Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
6. While still warm, roll in granulated sugar. Use a piping bag fitted with a small tip to inject about 1 tablespoon of jam into the center of each doughnut.

Tips

• Ensure oil temperature stays at 350°F for even frying.
• Doughnuts are best eaten the same day.
• Fill with pastry cream for a variation.

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