Jelly Filled DonutsDawn Mikesell
Jelly Filled Donuts
You can make your own donuts. You CAN! You can even fill them with JELLY! A few simple tools and materials that you already have in your kitchen, plus a bag of the best fillings, and you are on your way to delicicity on a one way, cream-filled bus. It’s easy!
This is the perfect thing to make on a day when you have nowhere to go and nothing to do. They’re not hard to make, but they do take a lot of time (mostly rising time). But they’re definitely worth it.
I’ve always been a little hesitant to fry because I don’t like things to be oily. But with a little research, I found that shortening is very ideal for frying. It doesn’t seep into the dough, leaving it greasy. Instead, it fries the outside to a nice, flaky, golden “crust”.
Jelly Filled Donuts
- 2 T SAF Instant Yeast*
- 2 cups warm milk
- 7 cups flour*
- 4 egg yolks
- 1 egg
- 1/2 cup sugar*
- 2 tsp. salt*
- 1/2 tsp. vanilla*
- 1/2 cup butter, melted
- Oil or shortening for frying
- Jelly filling of your choice*
*These items can be found in our store.
- In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
- In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
- Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 tablepoon jelly. Carefully roll warm doughnuts in sugar or mix up a thin glaze of powdered sugar and water to the consistency you like and dip the donuts in. Yield: About 2-1/2 dozen.
*Recipe slightly adapted from Taste of Home.