Jelly Donuts
These donuts are made with a soft, enriched yeast dough that gives them a light, pillowy texture once fried. The key is to develop the gluten properly through kneading, but the dough itself will be wet and sticky - you have to resist the urge to add too much extra flour.
Ingredients
For the Dough
- 5 1/4 cups bread flour divided
- 1/4 cup granulated sugar
- 4 1/2 tsp instant yeast 2 standard packets
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- 1/3 cup water
- 1 3/4 cups whole milk
- 6 tbsp unsalted butter
- 2 large eggs lightly beaten, at room temperature
For Frying and Filling
- 3-4 cups vegetable oil
- 1 cup granulated sugar for coating
- 1 1/2 cups seedless raspberry jam
Instructions
- Whisk half the flour with sugar, yeast, nutmeg, and salt in large bowl.
- Heat milk and butter until melted, set aside to cool slightly.
- Combine water, milk mixture, and eggs in stand mixer bowl.
- Add flour mixture to wet ingredients, mix with paddle attachment on medium until combined.
- Add remaining flour, mix until combined.
- Switch to dough hook, knead 4 minutes on medium.
- Transfer dough to oiled bowl, cover and let rise 1 hour until doubled.
- Roll dough on floured surface to 1/2-inch thickness.
- Cut into 16 pieces, shape into balls, place on lined baking sheet.
- Cover and let rise 35-40 minutes until puffy.
- Heat oil to 365°F in large pot.
- Fry 2-3 donuts at a time, 1 minute per side until golden brown.
- Drain on wire rack, then coat in sugar while warm.
- Poke hole in side of each donut with chopstick.
- Pipe raspberry jam into holes until donuts feel heavy.
Notes
Dough will be sticky - resist adding more flour. Oil temperature should stay between 360-370°F for best results.
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