Homemade Jelly Doughnuts are a family favorite. You’ll never buy doughnuts again!
Yields: 12
Ingredients
For the Dough
2 1/2 teaspoons (1 envelope) active dry yeast
2/3 cup warm milk (110 F)
3 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons butter, cut into pieces
2-3 cups canola oil
1/4 cup of sugar for rolling the doughnuts, optional
1/4 cup strawberry jelly
For the Glaze
1 1/4 cups powdered sugar
2 tablespoons milk
4 tablespoons unsalted butter, softened
Instructions
With the help of an electric mixer fitted with the dough hook, mix together the yeast and milk and let sit for 10-15 minutes (Yeast mixture should start to bubble. If not, discard and start over). Add the flour, sugar, salt and eggs. Mix until thoroughly combined, about 2 minutes. Next, add butter, 2 tablespoons at-a-time and mix for 2 minutes after each addition, a total of about 6 minutes.
Transfer dough to another bowl and cover with a clean towel. Let rest in a warm place until doubled in size, about 1 1/2 to 2 hours (You can also cover the dough with plastic wrap and refrigerate for 6 hours or overnight. Proceed with Step 3 in the morning).
Grease parchment paper and line a baking sheet. Flour your work surface and roll out dough. Dough should be about 1/2-inch thick. Using a biscuit or round cookie cutter, cut out 12 round pieces of dough. Place on prepared baking sheet and cover with the clean towel and let rise in a warm place for another hour or until almost doubled in size.
When doughnuts are ready to be fried, heat the canola oil in a skillet until it reaches 350 degrees F. Place 1/4 cup sugar in a bowl. Line another baking sheet with paper towels.
Place 3 doughnuts at-a-time into the skillet and fry 2 minutes per side or until doughnuts are golden brown. Remove from the skillet and place on lined paper towel baking sheet (to get rid of excess oil). Roll warm doughnuts in sugar until evenly coated, if desired. Place fried doughnuts on a wire rack to cool completely.
Once cooled, fill a piping bag fitted with a #12 Wilton decorating tip with jelly. Insert tip into cooled doughnuts and fill with jelly.
If you want to dip your doughnuts into the glaze, mix powdered sugar, milk, and butter until well combined. Dip doughnuts into the glaze and place back onto cooling rack to let the glaze harden, about 15 minutes. Enjoy!
Notes
- Doughnuts are best eaten on the same day, but will keep up to 2 days in an airtight container.
- I discarded the leftover dough. Rolling the dough a second time could result in firm doughnuts.
Source: deliciouslyyum.com