Stuffed Donuts Recipes

JELLY FILLED DONUTS

Steps:

• Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
• Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
• Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
• Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
• When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

APPLE-STUFFED DOUGHNUTS RECIPE BY TASTY

Steps:

• For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Mix in the egg and buttermilk.
• Gradually stir in the milk.
• Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
• Heat the oil in a deep frying pan to 180˚C (350°F).
• Coat each apple ring in the batter.
• Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
• Drain on paper towel before coating in sugar.
• Enjoy!

COOKIES AND CREAM-STUFFED DOUGHNUTS RECIPE BY TASTY

Steps:

• Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
• Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
• Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
• Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
• Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
• Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
• Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
• Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
• Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
• Enjoy!

STUFFED DONUTS

Steps:

• Combine flours, sugar and salt in bain and set aside.
• In a small pot, melt butter over low heat. Whisk in oil then milk and finally eggs and vanilla. Cook over low heat, stirring constantly, until 106°F. Pour into bowl of a stand mixer.
• Whisk yeast into milk mixture and set aside for 10 minutes.
• Fit mixer with paddle attachment and add half the flour to the bowl with the yeast/milk mixture. Mix on low to combine, then add the remaining flour and mix on low until flour is incorporated.
• Switch to the dough hook and turn speed to medium high and continue to mix until you can see strands pulling from the sides of the bowl into the center when it is mixing, approximately 12 minutes. It will not completely form a smooth dough ball.
• Spray hands and bowl scraper and form into a ball and place in oiled bowl. Do one fold in the bowl: grab one side with both hands and pull up and then fold over to the other side. Rotate the bowl and then repeat with all four sides. Cover with plastic wrap and bulk proof in the refrigerator for 30 minutes.
• Gently roll out on a lightly floured surface to approximately ½ inch thick. Cut with ring mold (3") and place on parchment lined baking sheet lightly sprayed with non-stick spray. Cut out the holes with a 1" cutter while they are on the baking sheet. This will keep them from misshaping. Spray surface of doughnuts, wrap with plastic wrap and refrigerate 2 hours.
• Temp dough 6 minutes before frying.
• Alternatively to cook immediately: instead of retarding doughnuts in the refrigerator a second time, allow to sit out 30 minutes until doubled in size and then fry.
• Fry at 355°F. 60 seconds on one side; 45 seconds on the second side and then an additional 10-30 seconds as needed. Doughnuts should be a dark golden brown on both sides. You can poke one with a cake tester through the center to check for doneness. It should come out clean. The fry time is not only dependent on oil temperature but also the temperature of the dough and how well proofed.
• Allow oil to drip off doughnut 10 seconds then roll in granulated sugar or dip in glaze. Place desired fillings in a piping bag or a zip-top bag. Cut off the corner of the bag or the tip just large enough for the filling to come out. Poke a hold in the donut with a chopstick, skewer or piping tip. Insert the bag into the hole and squeeze! I like to fill my donuts until the filling flows a little out of the hole once you stop. You could always test one to see if there is enough filling...it's a tough job but someone has to do it!