Description
Classic Jelly Donuts are fluffy, golden-fried doughnuts filled with sweet fruit jam and coated with granulated sugar. Made from a tender yeast dough, these homemade delights are perfect for a weekend treat or special breakfast. The donuts are deep-fried to perfection, resulting in a crisp exterior and a soft, airy inside that melts in your mouth.
Ingredients
Scale
Dough Ingredients
- 3 ¼ to 3 ¾ cups all-purpose flour, plus extra as needed
- 2 tablespoons granulated sugar
- 2 packets (4 ½ teaspoons) instant yeast
- 1 teaspoon salt
- 1 cup plus 2 tablespoons milk (any dairy or non-dairy milk works)
- ¼ cup (½ stick) unsalted butter, at room temperature
- 3 large egg yolks, at room temperature
For Frying and Coating
- Vegetable oil, for deep frying
- 1 cup granulated sugar
Filling
- ½ cup fruit jam of choice (such as strawberry or raspberry)
Instructions
- Prepare the dough mixture: In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the granulated sugar, instant yeast, and salt on low speed until just mixed.
- Warm the milk and butter: Heat the milk and butter together in a microwave-safe bowl until warm to the touch and butter mostly melted (about 45 seconds). Avoid overheating to preserve yeast activity.
- Add wet ingredients and mix: Pour the milk mixture and egg yolks into the flour mixture. Beat on low speed, gradually increasing to medium speed for 2 minutes to begin gluten development; the dough will appear batter-like at this stage.
- Knead the dough: Switch to the dough hook attachment. Add an additional 1 ¼ cups flour and knead on low until combined. Scrape dough from bowl sides, kneading for about 3 minutes until dough forms a ball around the hook. Increase speed to medium-low and knead until smooth and supple, about 5 minutes. If dough is too wet, add up to ½ cup more flour and knead for another minute.
- Rest the dough: Turn the dough onto a lightly floured surface, cover loosely with a dish towel, and let it rest for 10 minutes.
- Shape the donuts: Roll dough into a 12-inch circle about ½ inch thick. Cut out ten 3-inch doughnuts using a cookie cutter, rerolling scraps once after a 15-minute rest to get remaining donuts.
- Proof the doughnuts: Place donuts on greased or parchment-lined baking sheets, spaced 3 inches apart. Cover loosely and let rise in a warm area until doubled in size, about 1 hour.
- Heat the oil: In a large pot, heat 4 inches of vegetable oil to 350°F over medium-low heat. Set a cooling rack on a baking sheet for draining cooked donuts.
- Prepare sugar and jam: Place 1 cup granulated sugar in a bowl for coating. Fill a piping bag fitted with a ½-inch metal tip with the choice of fruit jam.
- Fry the donuts: Fry 2 to 3 donuts at a time, frying each side for about 2 minutes until golden brown and floating. Flip when edges turn golden and donuts rise to surface. Remove with a slotted spatula and place on rack to cool slightly.
- Coat and fill: While donuts are still warm but cool enough to handle, toss them in granulated sugar to coat. Insert the piping bag tip into the side of each donut and squeeze a few tablespoons of jam inside.
- Serve: Serve donuts warm for the best flavor, ideally within 4 hours of frying.
Notes
- Use instant yeast for quicker rising time compared to active dry yeast.
- Make sure the milk and butter mixture is warm, not hot, to preserve yeast effectiveness.
- If dough is sticky, add flour gradually but avoid over-flouring to keep donuts tender.
- Maintain the oil temperature at 350°F for even frying and golden color.
- Donuts are best consumed fresh and warm; they do not store well due to frying.
- Feel free to experiment with different jam flavors like raspberry, apricot, or blueberry.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: jelly donuts, classic donuts, homemade donuts, deep fried donuts, yeast donuts, jam filled donuts, dessert
