Homemade Jelly Donuts

Prep Time: 1 hour | Cook Time: 20 minutes

dozen

INGREDIENTS

  • 2 3/4 cup flour (Use bread flour if you have it, but all purpose will absolutely work)
  • 2 packets yeast (Or 2 1/2 tsp)
  • 1 cup milk, warmed between 105 F and 115 F
  • 4 tbs butter, melted
  • 3 egg yolks
  • 3 tbs sugar
  • 1/2 tsp fine salt
  • 1/2 tsp lemon zest
  • 1 cup jam, jelly, or preserves
  • 1/2 cup powdered sugar
  • Shortening, for frying

Instructions

In the bowl of a stand mixer, combine the yeast and warm milk. Let rest to proof about 10 minutes, basically while you prepare the rest of the ingredients.

In a mixing bowl, whisk together the butter, yolks, sugar, salt, and lemon zest. Add this to the proofed yeast mixture, then stir to combine.

Turn the mixer on low, then slowly add the flour until incorporated. Work with about 1/2 cup at a time.

Once a dough that pulls from the bowl has formed, increase the mixer's speed to medium-low and beat until the dough is smooth and elastic, about 5 to 7 minutes. If the dough stays too sticky, add more flour, working with about 1 tbs at a time.

Transfer the dough to a lightly greased mixing bowl, then cover. Either let it rise on the countertop for 1 hour, or in the refrigerator for 12 hours. The important thing is that you're looking for it to double in size.

Gently punch down the dough, then turn it out onto a lightly floured surface. Roll it out until the dough is about 1/2 inch thick, then cut a dozen holes using a 3-inch biscuit cutter. Discard scraps, or keep for funny shaped "donut holes."

Transfer the circles to a lightly floured baking sheet, spacing them about 2 inches apart. Cover loosely with plastic wrap or tea towels, then set aside to rise for another hour.

Meanwhile, go ahead and prep a piping bag by filling it with the jelly of your choice. Set aside for now. If you don't have a piping bag, you can always use a plastic bag with a small corner cut out of it.

Add enough shortening to a Dutch oven to get about 2 to 3 inches deep, or use a deep fryer. Heat the oil to 350 F.

Working in batches to avoid crowding the pot, fry the donuts for about 30 to 45 seconds per side. Remove from oil and transfer to a paper towel lined baking sheet.

Let the donuts rest at least 20 minutes, or until completely cool. The sugar won't stick as well if they're completely cool, though.

Using a paring knife, poke into the donuts to create a cavity. Pipe 1 to 2 tbs jelly into the cavity. Gently sift powdered sugar over the donuts.

Enjoy right away or within the next few hours.

Notes

If you're looking for a #lifehack, try using canned biscuits instead of making the dough from scratch. They're not quite the same, but it's a good substitute in a pinch!