Jelly Doughnut Pudding Recipes

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JELLY DOUGHNUTS



Jelly Doughnuts image

You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.

Provided by Charlie McHugh

Categories     Bread     Holiday Bread Recipes

Time 2h35m

Yield 24

Number Of Ingredients 11

1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup water
1 egg, beaten
3 tablespoons margarine, melted
¾ cup white sugar
4 ½ cups bread flour
1 teaspoon salt
1 ½ teaspoons ground nutmeg
1 tablespoon active dry yeast
¾ cup any flavor fruit jam
2 quarts vegetable oil for frying

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.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 13.9 g, Cholesterol 8.6 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 123 mg, Sugar 11.6 g

JELLY DOUGHNUT PUDDING



Jelly Doughnut Pudding image

Provided by Alex Witchel

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 8

3 1/2 cups heavy cream, at room temperature
1 1/2 cups whole milk, at room temperature
1 1/2 cups plus 2 tablespoons sugar
8 large eggs
4 large egg yolks
1 tablespoon vanilla extract
14 jelly doughnuts, preferably filled with raspberry jam
Butter, for greasing pan

Steps:

  • Heat oven to 325 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and vanilla. Whisk to blend.
  • Using a serrated knife, gently slice doughnuts from top to bottom in 1/4-inch slices. Butter a 9-by-12-inch baking pan and sprinkle with 1 tablespoon sugar. Pour about 1/2 inch of the cream mixture into pan. Arrange a layer of sliced doughnuts in pan, overlapping them slightly. Top with another layer, pressing them down slightly to moisten them. Top with a small amount of cream mixture.
  • Arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top. Press down gently to moisten. Sprinkle with remaining 1 tablespoon sugar. Cover pan tightly with foil, and place in a larger pan. Fill larger pan with boiling water until three-quarters up the side of pudding pan.
  • Bake for 1 hour 50 minutes. Remove foil and continue to bake until top is golden brown, about 15 minutes. Turn off oven, open door slightly, and leave in oven for an additional 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 40 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 23 grams, Sodium 114 milligrams, Sugar 46 grams, TransFat 0 grams

CLASSIC JELLY DOUGHNUTS



Classic Jelly Doughnuts image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 12 to 14 doughnuts

Number Of Ingredients 11

3/4 cup whole milk
1 1/4-ounce packet active dry yeast
1/2 cup plus 3 tablespoons sugar
31/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into 4 pieces, at room temperature
Cooking spray
Vegetable oil, for frying
1 3/4 cups jelly or jam

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



Jelly Doughnuts image

Provided by Food Network

Time 15h35m

Yield 24 doughnuts

Number Of Ingredients 19

4 tablespoons instant yeast
1 cup lukewarm water
1/2 cup sugar
4 eggs
1/4 cup (1/2 stick) unsalted butter
1 teaspoon ground nutmeg
5 cups all-purpose flour
4 teaspoon kosher salt, such as Diamond Crystal
Canola oil
1 recipe Concord Grape Jelly, recipe follows
Powdered sugar
Coarse salt
4 pounds concord grapes, rinsed and stemmed
6 cups sugar
1 cup water
10 green cardamom pods
Zest of 2 oranges, in wide strips
Zest of 6 lemons, in wide strips
1/2 cup freshly squeezed lemon juice, strained

Steps:

  • Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine.
  • Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).
  • On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour.
  • On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough.
  • Let the dough circles rest in a warm, draft-free area for 1/2 hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F).
  • Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain.
  • Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.
  • Combine the grapes, sugar, and water in a nonreactive pot. Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes. Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture. Cool to room temperature and transfer the pot to the refrigerator overnight. Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end).
  • Press the chilled grape mixture through a coarse mesh strainer. Discard the seeds. Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice. Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes.
  • Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it. Return the spoon to the freezer for 3 to 4 minutes. (Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon. Continue this testing process until the jelly spreads smoothly. Let the jelly cool, then store it in the refrigerator.

JELLY DOUGHNUTS



Jelly Doughnuts image

Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good. The only specialty tool you'll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.

Provided by Mark Bittman

Categories     dessert

Time 3h

Yield About 1 dozen

Number Of Ingredients 8

1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl.

Steps:

  • Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
  • Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
  • Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
  • Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
  • About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
  • Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
  • When the doughnuts are cool enough to handle but still warm, roll them around in a shallow bowl of granulated sugar to coat. Fill with your favorite jelly.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams

DOUGHNUT BREAD PUDDING



Doughnut Bread Pudding image

Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.

Provided by EMERALDCITYJEWEL

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

4 stale raised glazed donuts
½ cup raisins or other dried fruit
2 eggs (room temperature)
1 (12 fluid ounce) can evaporated milk
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
  • Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
  • Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
  • Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.3 g, Cholesterol 80.3 mg, Fat 13.6 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 4.8 g, Sodium 310.8 mg, Sugar 24.2 g

JELLY-FILLED DOUGHNUTS



Jelly-Filled Doughnuts image

These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 20

Number Of Ingredients 12

2 tablespoons active dry yeast
1/2 cup warm water (100 to 110 degrees)
1/4 cup plus 1 teaspoon granulated sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for surface and as needed
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup confectioners' sugar
3 tablespoons milk
3/4 cup thick jam, strained

Steps:

  • In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
  • Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
  • Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
  • Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
  • In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
  • Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
  • Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.

JELLY DOUGHNUTS



Jelly Doughnuts image

There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Time 40m

Yield 16 doughnuts.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup butter, softened
1-1/3 cups sugar, divided
3 large egg yolks, room temperature
1 teaspoon salt
3 to 3-3/4 cups all-purpose flour
3 tablespoons jelly or jam
1 large egg white, lightly beaten
Oil for deep-fat frying

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.

Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

JELLY DOUGHNUTS



Jelly Doughnuts image

Make and share this Jelly Doughnuts recipe from Food.com.

Provided by Samantha S.

Categories     Breads

Time 1h

Yield 12 doughnuts, 12 serving(s)

Number Of Ingredients 14

3/4 cup whole milk
6 tablespoons unsalted butter, at room temperature, plus more for the bowl
3 1/2 cups all-purpose flour, plus more for dusting
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup granulated sugar
1 tablespoon active dry yeast
1 teaspoon kosher salt
1 1/2 quarts vegetable oil
1 cup powdered sugar
1/2 cup jam or 1/2 cup jelly
2 -3 tablespoons cream (optional)
food coloring (optional)
candy sprinkles (optional)

Steps:

  • Melt the milk and the butter together in a small bowl. Set aside to cool slightly (110°F).
  • 2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt. Add the milk mixture, the eggs and egg yolks and mix on low just until combined. Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. The dough should be workable but still somewhat sticky. Add a few more tablespoons of flour if necessary but resist the urge to add too much.
  • Transfer the dough to a buttered bowl, cover with plasitc wrap, and set it in a warm place to double, 60 to 90 minutes.
  • Tip the dough out onto a lightly floured surface and knead it once or twice to expel the air. Roll the dough into a 91/2 by 12 1/2 inch rectangle. It should be about 1/2 inch thick. Using a 3 inch round cookie cutter, cut out 12 dough rounds and set them on two floured rimmed baking sheets. Lightly cover the sheets with plastic wrap and set in a warm place until almost doubled, 60 to 90 minutes.
  • Line a rimmed baking sheet with a few layers of paper towels. Add the oil to a medium, heavy-bottomed pot. Attach a candy thermometer to the side of the pot and heat the oil to 350°F. Carefully add 2 to 3 doughnuts to the oil and fry them until golden brown, 2 to 3 minutes per side. Using a slotted spoon, transfer the doughnuts to the paper towels. Repeat with the remaining dough.
  • Toss the warm doughnuts in the powdered sugar. Use a chopstick to poke a hole into one side of each doughnut. Twist the chopstick around to make some room in the center of the doughnut. Be careful not to poke through the other side. Transfer the jam to a pastry bag fitted with a small round tip. For each doughnut, insert the tip of the pastry bag into the hole and gently squeeze to fill.
  • Alternatively, instead of powdered sugar, make a glaze by whisking the powdered sugar together with the cream and some food coloring. Top each filled doughnut with some glaze and top with sprinkles. Let the glazed doughnuts stand at room temperature for a few minutes to set.

Nutrition Facts : Calories 1272.9, Fat 117.2, SaturatedFat 18.6, Cholesterol 78.5, Sodium 220.1, Carbohydrate 52.5, Fiber 1.4, Sugar 21.3, Protein 6.3

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2020-01-01 Instructions. Place butter into a microwavable mug and microwave until just melted. (roughly 20 seconds) Add in the remaining ingredients; mix well with a fork until just combined. Once the batter is mixed place the spoonful of jam down into the batter to get a jammy center.
From biggerbolderbaking.com


JELLY AND CUSTARD DOUGHNUTS | HOW TO FEED A LOON
2019-12-29 Working in batches, carefully place the doughnuts in the hot oil and fry, flipping every 20 to 30 seconds, until puffed and golden, about 3 to 4 minutes. Quickly add the fried doughnuts into a bowl with the remaining ½ cup of sugar and toss to coat. Place the doughnuts on a baking pan or platter.
From howtofeedaloon.com


FROM SCRATCH JELLY-FILLED DOUGHNUTS | BAKERS ROYALE
2021-02-18 Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours. Lightly flour a work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes. In medium saucepan over medium heat, heat oil until a deep-frying ...
From bakersroyale.com


JELLY DOUGHNUT MUFFINS RECIPE - DINNER, THEN DESSERT
2021-08-26 Instructions. Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups. To a stand mixer add the butter and sugar and cream until light and fluffy, about 1-2 minutes. Add in eggs, vanilla extract, and milk until well combined, about 30 seconds.
From dinnerthendessert.com


JELLY DONUT SHOT COCKTAIL RECIPE | SUGAR AND SOUL CO
2020-01-28 Step 1: Begin by pouring the Chambord into a double shot glass. Step 2: Then pour the RumChata over the back of a cocktail spoon into the shot glass.
From sugarandsoul.co


JELLY DOUGHNUTS – SMITTEN KITCHEN
2014-12-11 Powdered sugar. Make the dough: In the bottom of a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5 minutes; it should become a little foamy. Whisk in yolks, any zest or extracts you’d like to use, then butter. Don’t worry if the butter doesn’t fully combine.
From smittenkitchen.com


LEFTOVER DONUT BREAD PUDDING RECIPE - THESE OLD COOKBOOKS
2018-04-28 Preheat the oven to 350 degrees F. Spray either an 8 x 8-inch baking dish or 1 quart baking dish with nonstick cooking spray. Add donut chunks to dish; pour melted butter over top and lightly mix. Mix together eggs, milk, sugar, cinnamon and vanilla; pour on top of donuts.
From theseoldcookbooks.com


BEST PEANUT BUTTER & JELLY DOUGHNUTS RECIPES - FOOD NETWORK
2013-04-30 Step 1. For the doughnuts, place the milk, yeast and ½ cup of the flour in the bowl of a mixer fitted with the hook attachment and mix on low speed until blended, and let sit for 15 minutes until foamy. Add the remaining 2 ½ cups of flour, sugar, egg yolks, melted butter, vanilla, salt and cinnamon and mix on low speed to blend, then increase ...
From foodnetwork.ca


SENSATIONAL DONUT BREAD PUDDING - FANTABULOSITY
2021-03-02 Start by whisking 2 eggs with 1 tablespoon of vanilla. Then add the milk and cream, whisk again and finally add the cinnamon. Cut your donuts up in to small cubes and place in a greased 9×12 baking dish. Next, pour the custard mixture over the cut cubed donuts and let soak for 10 minutes before baking!
From fantabulosity.com


JELLY DOUGHNUTS | COOK'S ILLUSTRATED
4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter.
From cooksillustrated.com


EASY JELLY DOUGHNUT HOLES - KING ARTHUR BAKING
Fill it with about 1" of vegetable oil, peanut oil preferred for best flavor. Start heating the oil to 350°F while you make the doughnut batter. To make the doughnuts: Whisk together the flour, sugar, baking powder, and salt. Whisk together the lukewarm milk, melted butter, egg, and vanilla. Stir the wet ingredients into the dry ingredients to ...
From kingarthurbaking.com


10 BEST MIX PUDDING WITH JELLO RECIPES | YUMMLY
2022-06-07 strawberry vodka, milk, instant pudding, water, fresh strawberries and 2 more Banana Pudding Dream Bars 365 Days of Baking and More confectioners’ sugar, jello, Golden OREO Cookies, cream cheese and 6 more
From yummly.com


JELLY DOUGHNUTS RECIPE - LOS ANGELES TIMES
2003-05-14 Line 2 or 3 baking sheets with parchment paper then spray with nonstick spray. Dust lightly with bread flour. 2. Crumble the fresh yeast into the bowl of …
From latimes.com


HOW TO MAKE DOUGHNUT BREAD PUDDING | TASTE OF HOME
2019-05-17 Line the inside of 5-qt. slow cooker with a double layer of heavy-duty foil; spray insert (that’s the technical term for the removable bowl inside your slow cooker) and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples.
From tasteofhome.com


JELLY DOUGHNUT PUDDING RECIPE | RECIPE | JELLY DOUGHNUTS, …
Sep 8, 2017 - This recipe is by Alex Witchel and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
From pinterest.co.uk


KRISPY KREME DOUGHNUT BREAD PUDDING
2021-12-31 Spray a 3 quart round or rectangular 13 x 9 inch baking dish with cooking spray. Pour doughnut mixture evenly into baking dish. Bake for 35-45 minutes until puffed and lightly golden. Let stand for 5 minutes. To Make Buttered Rum Sauce: Meanwhile, Over medium-high heat, melt butter in a small saucepan.
From melissassouthernstylekitchen.com


JELLY DOUGHNUTS - RECIPES LIST
Nonstick cooking spray 3/4 cup bread flour, plus more for dusting work surface and sprinkling batter 1 tablespoon fresh yeast or 1 ( 1/4-ounce) package active dry yeast 3/4 cup whole milk 2 3/4 cups pastry flour 1 vanilla bean, cut in half lengthwise 1/2 cup (1 stick) butter, cubed 6 eggs 1/2 cup sugar, plus more for tossing doughnuts 1/4 teaspoon salt Oil, for deep frying
From recipes-list.com


JELLY DOUGHNUT PUDDING - PLAIN.RECIPES
Directions. Heat oven to 325 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and vanilla.
From plain.recipes


GLUTEN FREE JELLY BEAN DOUGHNUTS RECIPE
2017-04-15 Let cool completely. . Put the powdered sugar in a mixing bowl with the vanilla and melted butter. Add milk, 1 tablespoon at a time, and stir until it reaches a thick but pourable consistency. Add a drop or two of the food coloring. Drizzle the frosting over the doughnuts and sprinkle on the chopped jelly beans.
From glutenfreeandmore.com


BAKED DONUTS FILLED WITH JELLY (VIDEO) - NATASHASKITCHEN.COM
2019-03-01 Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll …
From natashaskitchen.com


JELLY DOUGHNUT BUNDT CAKE RECIPE - FOOD NEWS
Save this Jelly doughnut cake recipe and more from The New Bundt Pan Cookbook: Over 100 Classic Recipes for the World's Most Iconic Baking Pan to your own online collection at EatYourBooks.com When I saw this adorable "Sprinkled Jelly Donut Bundt Cake" I couldn't resist; I knew my kiddos would thoroughly approve and I thought it was a fun recipe.
From foodnewsnews.com


JELLY DONUT BREAD PUDDING - FRAMED COOKS
2010-08-19 Preheat over to 375 and grease an 8×8 baking dish. Mix milk, eggs, sugar, vanilla and cinnamon together well. Combine with donut pieces and mix well. Let stand for a few minutes until the donuts have absorbed some of the milk mixture. Put donut mixture into baking dish. Drop spoonfuls of jelly on top of mixture and swirl gently to barely combine.
From framedcooks.com


JELLY DOUGHNUT CUPCAKES | RECIPE | JELLY DOUGHNUTS, PUDDING …
Jan 13, 2018 - This recipe for Jelly Doughnut Cupcakes doesn't require frying and has the added bonus of vanilla buttercream in addition to the sugar topping!
From pinterest.co.uk


JELLY DOUGHNUTS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2022-04-24 In a large mixing bowl of a stand mixer dissolve both packets of yeast in warm water with 1 tablespoon sugar. Let stand for 5-8 minutes until frothy. To the bowl, add warm milk, vanilla, ½ cup sugar and eggs. Add the dough hook attachment, turn the mixer on low and stir together, then add 5 ½ cups flour and salt.
From melissassouthernstylekitchen.com


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