Description

Homemade jelly-filled donuts are a delicious, nostalgic treat with a golden, soft exterior and a sweet, fruity jelly filling. Perfect for breakfast, brunch, or a sweet snack, these donuts are easy to make and customizable to your favorite fillings.

Ingredients

1 cup (166 mL) warm milk (about 110°F)

¼ cup (50 g) granulated sugar

4 ½ teaspoons active dry yeast (1 packet = 7 grams)

¼ cup (56 g) unsalted butter, melted and still warm

1 large egg, beaten and at room temperature

1 egg yolk, beaten and at room temperature

½ teaspoon pure vanilla extract

3 to 3 ½ cups (375 g to 437 g) all-purpose flour, plus more for dusting

¼ teaspoon salt

Pinch of nutmeg

¾ cup (150 g) granulated sugar (for coating donuts)

¾ cup jelly or jam (no large fruit pieces)

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Instructions

In the bowl of a stand mixer, whisk together warm milk, ¼ cup sugar, and active dry yeast. Cover and let sit for 5 minutes until the yeast becomes foamy.
Add melted butter, egg, egg yolk, and vanilla extract to the milk mixture. Whisk until combined.
Gradually add flour, salt, and nutmeg. Attach the dough hook to the stand mixer and mix on medium speed until the dough pulls away from the sides. Transfer to a lightly floured work surface and knead briefly by hand for about 2 minutes. The dough should be soft and pillowy.
Place the dough back into the bowl, cover with a clean cloth or plastic wrap, and let rise for 30 minutes.
Punch the dough down and transfer to a lightly floured surface. Roll the dough to ½-inch thickness and use a 3-inch round biscuit cutter to cut out circles.
Place the dough circles on a parchment-lined baking sheet, cover with a clean towel, and let them rise for 1 hour.
Heat oil in a fryer or Dutch oven to 350°F (175°C), ensuring it’s 2 inches deep. Fry 3-4 donuts at a time for 45-60 seconds per side, or until golden brown. Transfer donuts to paper towels to drain excess oil.
While warm, toss the donuts in granulated sugar to coat.
Using a piping bag fitted with a jelly tip, pipe about 2 tablespoons of jelly into each donut.
Serve immediately or store at room temperature.

Notes

Different fillings: Try swapping out the classic jelly with lemon curd, chocolate ganache, pastry cream, or Nutella for a fun twist.
Cinnamon sugar coating: Toss warm donuts in cinnamon-sugar for a spiced variation. Mix 2 ½ tablespoons ground cinnamon with ¾ cup sugar.
Powdered sugar dusting: For a classic look, dust donuts lightly with powdered sugar instead of granulated sugar.
Storage: Store donuts in an airtight container at room temperature for up to 2-3 days. Refrigerate for up to 5 days and reheat before serving.
Freezing: After frying, let the donuts cool completely, then freeze in an airtight container. Reheat before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 250
Sugar: 16g
Sodium: 80mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg