Jelly Donuts
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4.2
27 reviews
Good
Jelly Donuts
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This Jelly Donut recipe is a delightful treat that's sure to bring a smile to your face. It features soft, fluffy donuts filled with sweet and tasty jelly of your choice. Simple to make and irresistibly delicious, these donuts are perfect for a special breakfast or a fun dessert.
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Ingredients
- 2¼ teaspoons active dry yeast 1 packet
- 2 tablespoons sugar
- ⅔ cup milk lukewarm
- 3½ cups all-purpose flour up to 4 cups
- ¼ teaspoon salt
- 1 large egg
- 1 cup sour cream
- 5 tablespoons unsalted butter melted
- vegetable oil for frying
- jelly use your favorite, for filling the donuts
- powdered sugar
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Instructions
- In a small bowl, mix the yeast, sugar, and lukewarm milk. Let it sit for about 15 minutes until the yeast dissolves and starts to froth up. This is a good sign your yeast is active!
- In your mixer bowl, combine the flour and salt. Then add the yeast mixture, egg, sour cream, and melted butter. Use the paddle attachment to mix for a few of minutes until well incorporated and comes clean from the sides of the bowl.
- Place the dough in a bowl, cover it with a towel or plastic wrap, and let it rest until it doubles in size.
- Gently punch down the dough to release any air bubbles. On a lightly floured surface, roll out the dough. You want to aim for about ½ inch thickness. Using a 3 inch round donut cutter or a glass, cut out your donut shapes.
- Heat vegetable oil in a Dutch oven to 350°F (175°C). Fry the donuts until they're golden and crispy, then let them cool on a wire rack.
- Take a sharp knife and gently make a small cut on the side of each donut for the filling. Equip a piping bag with a small, round tip – about ¼ inch (6mm) works great. Fill this bag with your favorite jelly and carefully insert the tip into the cut you made in each donut, and pipe in the jelly.
- Dust the donuts with powdered sugar and serve.
Equipments used:
Notes
- Yeast Check: Ensure your yeast is fresh and active for the dough to rise properly. If the yeast mixture doesn't froth up, it may be inactive, and you should start over with a new batch.
- Dough Thickness: When rolling out your dough, aim for about ½ inch thickness. This ensures the donuts will puff up just right when fried.
- Oil Temperature: Maintain the frying oil at 350°F (175°C) for the best results. This temperature allows the donuts to cook evenly without absorbing too much oil.
- Filling Tips: Use a piping bag with a small tip for filling the donuts. Be careful not to overfill to prevent the jelly from leaking out.
- Serving and Storage: These donuts are best enjoyed fresh. However, you can store unfilled donuts in an airtight container for up to 2 days and fill them just before serving. Unfilled donuts can also be frozen for up to 2 months.
- Customize Your Fillings: Feel free to experiment with different jelly flavors or even custards and creams for a variety of delicious fillings.
Nutrition Information
Show Details
Serving
1donut
Calories
253kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
58mg
(2%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
241IU
(5%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 253kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 58mg | 2% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
27 reviews
Good
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