Jelly Doughnuts
Indulge in the ultimate treat with these homemade Jelly Doughnuts, perfectly golden on the outside, soft and pillowy on the inside, and filled with your favorite fruit jelly bursting with flavor. This classic recipe combines pantry staples like all-purpose flour, instant yeast, and sugar to create a dough that rises to perfection, while the buttery milk mixture ensures a tender, fluffy texture. Each doughnut is fried to a crisp, light brown and then generously dusted with powdered sugar for that signature finish. The best part? These doughnuts can be customized with any jelly filling of your choice, making them the perfect centerpiece for breakfast, brunch, or dessert. Whether you’re hosting a special occasion or simply craving a sweet indulgence, these freshly made jelly doughnuts are sure to be a crowd-pleaser. Ready in just a couple of hours, including prep and rise time, this recipe yields 12 irresistible doughnuts that disappear faster than you can fry them!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoons salt
- 1 cups whole milk
- 4 tablespoons unsalted butter
- 2 large eggs
- as needed for frying vegetable oil
- 0.75 cups fruit jelly of your choice
- for dusting powdered sugar
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, instant yeast, and salt.
In a separate small saucepan, warm the milk over low heat until it is lukewarm (about 110°F/45°C). Add the butter and stir until melted.
In the same saucepan, whisk the eggs into the milk mixture until combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and roll it out to about 1/2-inch thickness on a floured surface.
Use a round cutter (about 3 inches in diameter) to cut out circles of dough. Re-roll scraps as needed until all dough is used.
Place the dough circles on a parchment-lined baking sheet. Cover and let them rise again for 30-40 minutes until puffed.
Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry 2-3 doughnuts at a time, flipping them halfway, for about 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Using a piping bag fitted with a narrow tip, inject each doughnut with about 1-2 teaspoons of fruit jelly.
Dust the tops of the doughnuts generously with powdered sugar before serving.
Nutrition Facts
Calories |
4274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 60.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 644.2 g | 234% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 250.2 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 434 mg | 33% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
