Jell O Baked Donuts Recipes

BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

JELLY DOUGHNUTS

Steps:

• In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
• Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
• Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
• Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
• Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

JELL-O BAKED DONUTS RECIPE

Steps:

• Preheat oven to 350 degrees F and spray your mini doughnut pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. In a separate measuring cup, add vinegar and milk and let sit for 5 minutes.
• In another smaller bowl, beat egg, then pour in milk/vinegar mixture followed by the melted and cooled butter and vanilla.
• Pour wet ingredient mixture over dry ingredient mixture, and whisk/stir until a thick. smooth batter forms. Do not over-mix.
• Pour mixture into a piping bag or ziploc plastic bag and snip off a 1/2 inch hole. Pipe donut batter either into greased donut pan, filling cavities halfway.
• Bake in oven for 5-7 minutes or until toothpick inserted in center of a doughnut comes out clean. Let sit in pan for a few minutes before gently tapping the underside of pan to release doughnuts. Let cool on a cooling rack.
• Meanwhile prepare frosting(s): Whisk together all of the frosting ingredients in a medium bowl until a thick, smooth glaze forms. Top with sprinkles, if desired, before glaze dries.

CLASSIC JELLY DOUGHNUTS

Steps:

• Microwave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook.
• Add the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment paper; dust with flour.
• Turn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes.
• Heat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches.
• Put the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely.
• Using a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut.
• Blueberry-Lemon Poppy Seed
• Skip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds.
• Apple-Cinnamon
• In Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter.
• Learn how to make a Hanukkah favorite: jelly doughnuts!
• Lemon-Raspberry
• In Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd).
• Strawberry-Chocolate
• Skip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth).

JELLY DOUGHNUTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

BEST BAKED DOUGHNUTS EVER

Steps:

• Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
• Add the eggs and mix well.
• Sift together flour, baking powder, salt and nutmeg.
• Add to the butter and sugar mixture.
• Blend in the milk and mix together thoroughly.
• Fill greased muffin tins 2/3 full.
• Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
• Combine remaining 1/2 cup of sugar with the cinnamon.
• Melt remaining 6 tablespoons of butter.
• While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

SUPER EASY JELLY DOUGHNUTS

Steps:

• In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
• Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.