Jelly Doughnuts As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 1 hour 55 minutes Prep Time 1 hour 45 minutes Cook Time 10 minutes Rating 0 out of 5 stars (0) Ingredients 16 2-inch doughnuts 2 1/2 teaspoons (1 7-gram or 1/4-ounce packet) active dry yeast1/4 cup (50 grams) granulated sugar3/4 cup (180 ml) lukewarm (not hot) milk2 large egg yolksFew gratings of orange or lemon zest, 1 teaspoon vanilla or 1/2 teaspoon almond extract2 tablespoons (1 ounce or 30 grams) butter softened2 1/3 cups (290 grams) all-purpose flour1/4 teaspoon coarse or kosher salt1 egg white, whisked until frothy (for peskier filling method)Vegetable oil for deep-frying, and coating bowl1/2 to 2/3 cup jam or preserves of your choicePowdered sugar Calories DessertsKid-FriendlyDairyEggsIntermediateFryingDairy-FreeMiddle EasternHanukkahSweetSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In the bottom of a large mixing bowl, combine the yeast, sugar, and milk. Let stand for 5 minutes; it should become a little foamy. Step 2 Whisk in yolks, any zest or extracts you’d like to use, then butter. Don’t worry if the butter doesn’t fully combine. Step 3 By hand: Add half of the flour and stir with a spoon until combined. Add the second half of the flour and salt and stir as best as you can with a spoon, then use your hands to knead the dough until it forms a smooth, elastic round, about 5 minutes. Step 4 With a stand mixer: Add half the flour and let the dough hook mix it in slowly, on a low speed. Add the second half of the flour and salt and let the dough hook bring it together into a rough dough. Run machine for 3 to 4 minutes, letting it knead the dough into a smooth, cohesive mass. Step 5 If the dough is already in the bowl, remove it just long enough to lightly oil the bowl. Return dough to the bowl, cover with plastic wrap, and let rest at room temperature for 1 hour, or in the fridge overnight. Step 6 There are two ways to fill doughnuts: In the easiest method, you fill them after they’re cooked with a piping bag. Step 7 Easiest method: On a lightly floured counter, roll dough to a 1/2-inch thickness. Cut into 2-inch rounds. Let the cut dough rise for another 30 minutes at room temperature, loosely covered with a towel. Step 8 Peskier method: On a lightly floured counter, roll dough to a 1/4-inch thickness. Cut into 2-inch rounds. Brush the edges of half the cut-outs with egg white, and in the center of each, add a tiny dollop of jam. Use the remaining cut-outs to form lids. Pinch every speck of the edges together tightly. Let filled doughnuts rise for another 30 minutes. Step 9 Heat 2 inches of oil to 350°F (175°C) in a cast-iron frying pan or heavy pot. Add about 4 doughnuts at a time to the oil, cooking on the first side until golden brown underneath, about 1 to 2 minutes. Step 10 Flip doughnuts and cook on the other side, until it, too, is golden brown underneath, about another minute. Drain doughnuts, then spread them on a paper towel-lined plate to absorb extra oil. Step 11 If you haven’t filled your doughnuts yet, place jelly or jam in a piping bag with a round tip with a 1/4- to 1/2-inch opening. Fill doughnuts from the tops or sides. Step 12 Finish doughnuts: Either generously shower doughnuts with powdered sugar on either side, shaken from a fine-mesh strainer, or roll the doughnuts gently in a bowl of powdered sugar. Step 13 Eat at once. Don’t forget to share. Chef’s notes To make these dairy-free: Use warm water, soy, almond or coconut milk instead of the dairy milk, and coconut oil, shortening or margarine for the butter.These are best on the first day, but they can be kept in an airtight container at room temperature overnight for the second day.
