Baked Donuts Filled with Jelly
User Reviews
4.9
Baked Donuts Filled with Jelly
Description
The donut dough begins by mixing flour, sugar, salt, and instant yeast, then adding warm milk, melted butter, egg yolks, and vanilla extract. After resting to activate the yeast and allow bubbles to form, more flour is kneaded in to develop a smooth dough which is left to rise until doubled. The dough is rolled out about half an inch thick, cut into rounds, and partially baked at 375°F with a center cutout to form donut shapes.
Once removed from the oven, jelly is injected into the holes of the donuts while warm. These donuts are then rolled in granulated sugar to coat the exterior, giving a sweet, slightly crunchy finish that contrasts with the soft yeast dough and fruity filling. This method yields soft, tender donuts without frying.
These baked jelly-filled donuts offer a gentler alternative to fried donuts, retaining a delicate texture with a fresh jelly center. They are suitable for breakfast or an afternoon treat and can be made at home with standard baking equipment.
Ingredients
- 2 1/2 cups all-purpose flour divided, plus more for dusting*
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp instant yeast quick acting, (1 packet = 7 grams)
- 2/3 cup milk 110˚F - microwave 35 sec, warm
- 4 Tbsp butter melted, divided, unsalted
- 2 egg yolk
- 1/2 tsp vanilla extract
- 1/3 cup jelly no large fruit pieces, or jam
- 1/3 cup granulated sugar to roll donuts
Instructions
- In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
- Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
- Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
- Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
- 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 scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
- Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.
Notes
- Measure flour by spooning into the cup and leveling to ensure accurate amounts for correct dough texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbs | 37g | |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 60mg | 3% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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