Jelly Doughnuts Recipes

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Super Easy Jelly Doughnuts image

This recipe was given to me by my grandmother. It is a great way to use up day old white bread and the other ingredients are most always on hand. My kids love them!

Provided by anmlnrs

Categories     Bread     Yeast Bread Recipes

Time 40m

Yield 40

Number Of Ingredients 11

3 eggs, beaten
½ cup milk
½ teaspoon vanilla extract
¼ cup sugar
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
canola oil
10 slices white bread
strawberry (or any flavor) jam
confectioners' sugar


  • 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.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 13.4 g, Cholesterol 14.2 mg, Fat 23.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 70.4 mg, Sugar 6.6 g


Jelly Donuts image

Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h40m

Yield Makes about 9

Number Of Ingredients 13

1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 3/4 cups bread flour
2/3 cup warm water
1/3 cup whole milk
2 1/4 teaspoons instant dry yeast (one 1/4-ounce package)
1 large egg plus 1 large yolk, room temperature
1/3 cup granulated sugar
2 teaspoons kosher salt
4 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable-oil cooking spray
Vegetable, peanut, or safflower oil, for frying (about 8 cups)
Strawberry or grape jelly or jam, for filling
Confectioners' sugar, for dusting


  • Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
  • Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
  • Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch round cutter, cut out about 9 rounds. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
  • Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely.
  • Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with jelly. Fill each donut with about 2 teaspoons jelly (it should puff slightly in center). Dust with confectioners' sugar.


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.


  • 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


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


  • 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.


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


  • 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 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


  • 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-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


  • 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.


Jolly Jelly Doughnuts image

Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Time 55m

Yield About 2-1/2 dozen.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
7 cups all-purpose flour
4 large egg yolks, room temperature
1 large egg, room temperature
1/2 cup sugar
1 teaspoon salt
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup butter, melted
Oil for deep-fat frying
Red jelly of your choice
Additional sugar


  • In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon zest and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.

Nutrition Facts :


Jelly Doughnuts image

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

Categories     Breakfast     Brunch     Fry     Kid-Friendly     Fall     Jam or Jelly     Pastry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16 doughnuts

Number Of Ingredients 14

1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon salt
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water
3 1/2 to 3 3/4 cups all-purpose flour plus additional for dusting
About 10 cups vegetable oil
2 large eggs, lightly beaten
1/2 cup raspberry, strawberry, or apricot jam
Confectioners sugar for dusting
1 2 1/2-inch round cookie cutter
1 deep-fry thermometer
Special Equipment
1 (2-inch) and 1 (2 1/2-inch) round cookie cutter; a deep-fat thermometer


  • Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).
  • While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.)
  • Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
  • Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.
  • Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
  • While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.


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


  • 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


Super Easy Jelly Doughnuts image

I adopted this recipe from the Recipezaar account as I am always on the look out for quick and easy recipes. This is the original introduction: "I came up with this version after seeing so many that were time consuming! These are very easy and in my (and my hubby's) opinion, just as good! Hope you like them too!" (Thanks cbw)

Provided by Pamela

Categories     Breads

Time 20m

Yield 10 doughnuts

Number Of Ingredients 4

20 refrigerated buttermilk biscuits (2 cans)
1/2 cup jelly
1 egg
oil (for frying)


  • Heat oil.
  • Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through).
  • Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits.
  • Brush egg whites around the outside of jellied biscuits.
  • Place the rest of the flattened biscuits on top and press around the edges to secure.
  • Fry in hot oil until golden brown.
  • Drain on paper towel.
  • Enjoy!

Nutrition Facts : Calories 242.8, Fat 8.6, SaturatedFat 2.2, Cholesterol 21.1, Sodium 675.6, Carbohydrate 38, Fiber 1.1, Sugar 13.5, Protein 4.4


Jelly Doughnuts image

Make and share this Jelly Doughnuts recipe from

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)


  • 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

More about "jelly doughnuts recipes"

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2020-06-09 How to make jelly donuts. Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Use the dough hook attachment, and stir in the flour and salt. Scrape …

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2018-11-29 Place each round, seam side down, on the oiled paper. Let stand uncovered at room temperature until double in size about 1 hour. Pour enough oil into a deep pot to reach a depth of 3 inches. Attach a candy or deep-fry …

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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 …

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2018-04-19 In a small bowl, add water and sprinkle yeast. Keep aside for about 10 minutes until it becomes foamy. In another mixing bowl, add the yeast mixture, milk, sugar, eggs, vanilla extract, butter and mix everything together. Add flour …

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2016-05-02 1. Heat oven to 350°F. Bake biscuits as directed on can. 2. Meanwhile, place powdered sugar in brown paper lunch bag or large resealable food-storage plastic bag. 3. When doughnuts are hot from the oven, brush …

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food thermometer. slotted spoon. pot (with lid) paper towels. Add oil to a pot and heat until it reaches 170°C/340°F. Carefully add dough circles one by one, then close lid and let fry for approx. 2 – 3 min. Flip carefully and let fry on the other …

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2020-08-10 Step by step instructions. Combine ingredients: Whisk together milk, sugar and yeast. Let it sit for 5 minutes. Add melted butter, egg yolks and vanilla and mix until combined. Finally, stir in flour, salt and nutmeg. …

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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 an electric mixer, or sprinkle in the dry ...

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2019-03-06 Roll out the dough (2 cm (0,79 inch) thick). Using a lightly floured water glass or a round cookie cutter, cut the rolled out dough into flat balls. Put the doughnuts on a floured board. Pour few drops of oil on the doughnuts …

Directions. Mix warm milk with the yeast and granulated sugar and let the mixture sit for 5 minutes until it becomes foamy. Beat egg yolks and eggs together, then mix in granulated sugar, salt, butter, and the yeast mixture in a mixing bowl until the mixture is fluffy. Add the flour into the mixture and mix until it forms a sticky dough.

2022-04-26 Cover the donuts with a linen kitchen towel and place them back in the lukewarm oven for 20 minutes. Remove them from the oven, leave them covered, and preheat the oven to 375 degrees. Uncover the donuts and return them to the oven. Bake for approximately 10 minutes or until the tops are a light golden brown. COATING.

Preheat the oven to 425°F. Line a standard muffin pan with muffin papers; grease the insides of the papers. To make the batter: In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine and scraping the bottom and sides of the bowl if necessary.

2014-12-11 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.

2020-12-07 When the doughnuts have risen, heat oil 2-3 inches (5-8cm) deep in a sturdy pot fitted with a candy thermometer if you have one. Line a baking sheet with paper towels, set a wire rack on top of the paper towels, and place all this near the stove. Heat the oil over a medium heat (or has reached 325°F/165°C).

2022-01-21 Heat the water and milk in a small pot until it reaches 105-110 degrees. Pour the yeast into a large bowl attached to a stand mixer with the dough hook attachment. Pour the warmed milk and water mixture over the yeast and let it activate for 5 minutes. Whisk together the flour, salt, and sugar in a medium bowl.

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 make a thick batter (or soft dough). When the oil has come up to temperature ...

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.

Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 365 to 375 degrees F. over medium heat. Cooking in batches, carefully and gently add donuts to hot oil. Fry 1 to 2 minutes per side until golden brown, cooked through. Reduce heat if donuts are browning too quickly.

2017-12-04 Instructions. Dough: in a standing electric mixer with kneading attachment, place flour, yeast, sugar, butter, sour cream, milk, eggs, salt, rum, lemon zest and vanilla and knead on low-medium speed for 10-12 minutes. Transfer the dough to a lightly floured surface and form a round shape. Transfer the dough to the lightly greased bowl, cover ...

2020-11-29 In a large pan heat oil to 170C. Add the doughnuts, with the parchment, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Fill a pastry bag fitted with a round tip with jam. Using a wooden skewer or straw, make a hole in the side or at the top of each doughnut. Fit the pastry tip into a hole, pipe about 2 ...

OK, so you’re probably wondering what the texture is like and what they taste like. They are very light and the dough is quite fluffy, not quite the same as my jam filled buns, this dough is a bit stickier which is what makes them so light.The dough is quite similar to the beignets, you’ll notice the ingredients are the same, just different quantities, so probably if you were to fry these ...

2013-11-27 Place the doughnuts, well spaced, on the prepared pans. Let rise in a warm, draft-free location until doubled in size, about 30 minutes. Line two rimmed baking sheet pans with a triple layer of paper towels. Heat 3 inches of canola oil in a deep pot or deep-fat fryer to 350° to 355°F. When the oil is hot enough, fry a few doughnuts at a time ...

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 …

2020-07-11 Shape the donuts. Transfer the dough onto a floured surface and roll it out into an 8x10 inch rectangle, ½-inch thick. Cut out circles using a round 2.5-inch cookie cutter. Second rise. Place the donuts on a lined baking sheet, and sprinkle with a little flour. Cover and let it rest at room temperature for 30 minutes.

Preparation. 1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in.

2018-07-17 Sprinkle over yeast and 1 teaspoon of sugar. Stir gently to combine on top layer of milk. Allow to activate for about 5 minutes. Yeast should get foamy. Start dough & knead: Using a standing mixer with a dough hook attachment, add 2 cups of flour, remaining 4 tablespoons plus 2 teaspoons of sugar, and salt.

2013-04-30 Directions. 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 ...

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.

2022-01-08 Remove donuts from the oil with a spider strainer and place on a tray lined with paper towels. Let the doughnuts cool slightly before filling. Add the jelly to a pastry bag fitted with a circular tip or a ziplock bag with the corner snipped off.

CLAIRE SAFFITZ MAKES JELLY DONUTS | DESSERT PERSON#ClaireSaffitz #JellyDonuts #DonutsBrioche Dough1/4 cup whole milk (2 oz / 57g)1 teaspoon active dry yeast ...

Set aside. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels slightly. Toss the donuts in granulated sugar. Insert the pastry tip into the side of each donuts and firmly squeeze a few Tablespoons of jam into the center of the donut.

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.

Stir together flour, 1/4 cup sugar, salt, and cinnamon in a large bowl. Add egg and yeast mixture, and stir to blend into a sticky dough. Turn out onto a lightly floured surface, and knead until smooth and soft, about 5 minutes.

2021-02-28 Transfer the ball of dough to a lightly greased bowl and place it in a warm spot to rise until doubled in size. Refrigerate the risen dough for at least 1 hour or overnight. After the dough has chilled, roll out the dough so it's ½ inch thick. Use a 3 inch round cutter to cut 6 circles from the dough.

Our jelly doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called “cold fermentation”—so that it was faste... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.

2012-07-30 Step 1. Add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic ...

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