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Jelly Doughnuts

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Jelly Doughnuts

Cuisine:World

Course:Dessert

30m prep 20m cook 1h ready

About 24 doughnuts Be sure to let these rise until very light and puffy or air pockets will develop around the jelly centers. Please read About Doughnuts.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup (235g) warm (105° to 115°F) water
    • 2 envelopes (2 ¼ teaspoons each) active dry yeast
    • 1 cup (125g) all-purpose flour
    • ⅔ cup (130g) sugar
    • 1 ¼ sticks (5 oz or 140g) butter, softened
    • 3 large eggs
    • 2 teaspoons vanilla
    • 1 teaspoon salt
    • (Finely grated zest of 1 lemon or orange)
    • 3 ½ cups (440g) all-purpose flour
    Sub-recipe steps
    1. Whisk together in a stand mixer (or a large bowl): 1 cup (235g) warm (105° to 115°F) water; 2 envelopes (2 ¼ teaspoons each) active dry yeast
    2. Let stand until the yeast is dissolved, about 5 minutes. Add and stir in until smooth: 1 cup (125g) all-purpose flour
    3. Cover the bowl tightly with plastic wrap and let stand at room temperature until bubbling, about 30 minutes.
    4. Mix in with the paddle attachment (or by hand): ⅔ cup (130g) sugar; 1 ¼ sticks (5 oz or 140g) butter, softened; 3 large eggs; 2 teaspoons vanilla; 1 teaspoon salt; (Finely grated zest of 1 lemon or orange)
    5. Add: 3 ½ cups (440g) all-purpose flour
    6. Switch to the dough hook and knead on medium-low speed until the dough wraps around the hook and comes away from the sides of the bowl. (Or mix the flour in with a spoon, then knead the dough until smooth and elastic.) Cover the mixer bowl with plastic wrap. (If you kneaded the dough by hand, transfer it to a bowl and cover tightly.) Let the dough rise at room temperature until tripled in volume, 1 ½ to 2 hours.
    7. Knead the dough very briefly to deflate it, return it to the bowl, cover tightly, and refrigerate for at least 3 hours and up to 16 hours.
    8. Roll out the dough on a lightly floured surface to ⅜ inch thick and cut out the doughnuts. Let the doughnuts rise, uncovered, at room temperature until soft and puffy, about 1 hour.
    9. Fry, drain, and coat or glaze as for Cake Doughnuts. Begin frying the doughnuts as soon as they have risen, or they will overrise, and the taste and texture will change for the worse.
  • About ¾ cup jelly or jam
  • 1 large egg white, lightly beaten
  • Powdered sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Yeast Doughnuts
  • About ¾ cup jelly or jam
  • 1 large egg white, lightly beaten
  • Powdered sugar

Let's Cook

  1. Step 1.

    Prepare the dough for: Yeast Doughnuts

  2. Step 2.

    Working with one-quarter of the dough at a time, on a lightly floured work surface roll out the dough to a little more than ⅛ inch thick. Cut into rounds using a 3- to 3 ½-inch round cookie or biscuit cutter (do not cut holes out of the rounds). Gather, re-roll, and cut the scraps. You should have about 48 rounds altogether. Have ready: About ¾ cup jelly or jam

  3. Step 3.

    Place a heaping teaspoon of jam or jelly in the center of half of the rounds. Brush the edges of these filled rounds with: 1 large egg white, lightly beaten

  4. Step 4.

    Top each filled round with a plain round of dough and pinch the edges together to seal. Transfer to well-floured wax paper and let rise until light and puffy, about 1 hour.

  5. Step 5.

    Fry and drain as for Cake Doughnuts. Begin frying the doughnuts as soon as they have risen, or they will overrise and the taste and texture will change for the worse. Dust with: Powdered sugar

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