Classic Jelly Donuts
Soft, golden fried donuts filled with sweet raspberry or strawberry jam, rolled in sugar for a perfect sweet treat loved by all.
Equipment
- 1 large mixing bowl
- 1 dough hook
- 1 baking sheets
- 1 deep fryer or dutch oven for frying
- 1 piping bag
Ingredients
- 1 cup warm whole milk 90°F to 100°F
- 1 tablespoon instant or active dry yeast
- 3 tablespoons granulated sugar
- 4 cups bread flour can substitute all-purpose flour
- 2 large eggs room temperature
- 1 teaspoon salt
- 8 tablespoons unsalted butter room temperature
- Vegetable oil about 2 quarts for frying
- 2 cups granulated sugar for coating donuts
- 1½ cups seedless raspberry or strawberry jam for filling
Instructions
- Whisk warm milk, yeast, and sugar in a large bowl and let sit 5 minutes until foamy.
- Add flour, eggs, and salt; mix with dough hook on low speed for 1 minute.
- Scrape bowl sides and mix at medium speed for 2 minutes.
- Add butter one tablespoon at a time, mixing until dough is smooth and elastic.
- Transfer dough to greased bowl, cover, and let rise in warm place until doubled, about 60 to 90 minutes.
- Punch down dough, transfer to floured surface, shape into ball, and cut into 16 pieces.
- Roll each piece into tight balls and place on baking sheets to rise until nearly doubled, about 30 minutes.
- Heat oil in a dutch oven or deep fryer to 330°F to 350°F.
- Fry donuts until golden brown, about 2 minutes per side.
- Drain and toss donuts in granulated sugar.
- Fill each donut with jam using a piping bag.
- Serve donuts warm for best flavor and texture.
Notes
- Monitor oil temperature closely to ensure even frying.
- Use fresh yeast for best dough rising.
- Store donuts airtight up to one day; best enjoyed fresh.