Homemade Jelly Donuts

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Every now and again I crave a jelly donut! And, when I used to grocery shop, I could NEVER pass by the pastry section without grabbing 1 or 2, LOL! I found this recipe below so instead of buying these when I have a craving, I can make my own!

Today’s recipe uses either raspberry or strawberry jelly or jam, take your pick, either way these donuts will taste delicious!

Homemade Jelly Donuts

Course: Ordinary Recipes Made Gourmet

Ingredients

  • 1/2 cup milk

  • 1/3 cup granulated sugar

  • 1 teaspoon salt

  • 5 tablespoons butter

  • 2 packages active dry yeast

  • 1/2 cup warm water

  • 3 egg yolks

  • 3-3/4 cups sifted flour (sift before measuring)

  • raspberry or strawberry jam or jelly

  • 1 egg white, slightly beaten

  • oil for deep frying

  • confectioners’ sugar

Directions

  • In a saucepan, heat milk to scalding; normal bubbles will form around edge of saucepan. Remove from heat; add 1/3 cup sugar, the salt, and the butter; stir to melt. Set aside and let cool to lukewarm.
  • In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour. With a hand-held electric mixer, beat at medium speed until smooth, about 2 minutes.
  • With a wooden spoon, beat in remaining flour; beat until smooth. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours.
  • Punch down dough. Turn dough out onto a lightly floured surface. Turn to coat with flour, then knead 10 times, until dough is smooth. Divide dough in half. Roll out half of the dough to 1/4-inch thickness. Cut into a dozen 3-inch rounds.
  • Spoon 1 teaspoon of jam in the center of half of the rounds. Brush edge with a little egg white then top with remaining rounds of dough. Press edges to seal.
  • Place filled rounds on a floured baking sheet and repeat with remaining dough. Cover filled rounds with towel and let rise for about an hour, until doubled in bulk.
  • Heat oil in a deep fryer or skillet (about 2 inches deep) to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time. Fry, turning as they come to the surface, then turning again, until golden brown, about 4 minutes in all.
  • Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain. Sift powdered sugar over tops while still warm. Makes about 12 to 15 jelly donuts.

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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.