recipe for jelly donuts

I also made a batch filled with vanilla custard. Thank you for sharing. I havent tried freezing this yet to advise, its always gone in seconds after I usually make this recipe. Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes. After 90 seconds, use a long spoon or spider strainer to flip donuts to the second size and continue to fry for 90 more seconds until golden all over. Homemade Jelly Doughnuts Yield: Makes 18-20 doughnuts Prep Time: 2 hours 40 minutes Cook Time: 20 minutes Additional Time: 15 minutes Total Time: 3 hours 15 minutes Ingredients 2 tablespoons active dry yeast 1/2 cup milk (100 degrees to 110 degrees) 1/3 cup + 1 teaspoon sugar 2 1/4 cups all-purpose flour 3 large egg yolks Hi Beata, I have not tried this with a dough hook to advise. How to make jelly donuts Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. I am going to attempt and would love any tips prior! Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. Once donuts are cool enough to handle, dip into this glaze mixture then place on racks until glaze hardens: The correct balance of wet to dry ingredients is critical in any dough recipe. Beat the dough until it becomes smooth, about 5-7 minutes. Thank you for sharing. Which is the correct spelling? Hi Jennifer, I havent tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If you proof at too high of heat, you can deactivate the yeast and also exhaust the yeast, causing them to be dry and not rise properly. We love donuts but we feel guilty frying anything anymore. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. If you do an experiment and find another substitute, please share with us how it goes. Its O.K. Thanks for the good feedback, Lynda. i used different flour, yeast, activation methods, proofing time, temperature, everything. One of our readers said she used this dough to make twisted donuts. Hi! Make sure to measure flour correctly and also use the same kind of flour. Hi, if you cover the dough with plastic wrap it should not form a skin. did not work. Fry the donuts in batches until browned on both sides, about 1-2 minutes per side. I do have a question for you. Everyone loved them! But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry. Did you make any substitutions to the recipe? Oddly though only about half of my donuts puffed up after 1.5 hours of proofing. Im happy you enjoyed that, Aza! Note: The information shown is Edamams estimate based on available ingredients and preparation. Add the doughnuts, with the parchment, a few at a time, 1-2 minutes on each side or until golden brown. * Percent Daily Values are based on a 2,000 calorie diet. Do you think it would work to glaze these with chocolate instead of coat them in sugar? I followed the instructions exactly, weighing the ingredients so as not to have too dense a doughnut. Am I under kneading? woohoo. <3. I would follow the recipe steps. Pushing a measuring cup into a flour bin can result in 25% more flour than is called for which will result in dense donuts. Fingers crossed. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Followed exact recipe and measurements but my dough came out really thick, the donuts ended up tasting more like bread. Rolling out was a breeze. Serve plain, sugared, or frosted. They are addicting! So glad you enjoy this recipe. Transfer jelly to a piping bag and cut off the tip of the bag to . Enjoy immediately or within a day or so. Came out really light and soft . Only difference is oil vs butter. Is it possible to substitute caster sugar for granulated sugar ?I really want to bake some of your seemingly delicious Donuts in 2-3 days and I am not sure if I will be able to go to the shops and by granulated sugar by then. I hope youll love the recipes that you will try from my website. If you experiment, let me know how you liked the recipe. Your ponchiki are delish!Thank you!See you in nest recipe! Kathy Westendorf, Westgate, Iowa, Jelly Doughnuts Recipe photo by Taste of Home. Hi Natasha. Not necessarily. Thank you for the recipe . If you experiment, please let me know how it goes! If you happen to experiment, I would love to know how you like that. Ive been trying different Donut recipes but havent found one yet that is light and fluffy and close to the ones you get at the Donut shop. Beat on medium speed 3 minutes. Fry one layer of doughnuts at a time. Sliced and filled with whipped cream and a dab of Raspberry jam . Do you have any suggestions? Right before the second proof you tell us to preheat the oven to 375F. Thank you for sharing. I use bread flour for all products with yeast and it makes all the difference! Thank you so much for sharing that with me, Sadie! the dough from sticking. Hi Im so confused. In the recipe card, you can click on the number of servings in red lettering and use the level to adjust the recipe serving size. Layout the buttermilk biscuits. Followed recipe as directed but decided to make twist with the dough. The flavor was really good, but i was wondering if I can add More sugar to the recipe to have a sweeter bread. Spray parchment. Youre welcome! Would love to try this recipe but could I cut them with a 1 cookie cutter instead of the 21/2 one. Wondering if they can be frozen since there are only two of us . I remember my Mother making apple piroshki (Russian fried doughnuts) after school and it is one of the food memories I will always treasure. Hi Aza, I havent tested that to advise. Thank you!! Im so glad you found a family favorite, Gloria! Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface. Thanks . Thank you and I hope youll enjoy the recipes! Comment * document.getElementById("comment").setAttribute( "id", "a68043d9c29738d045cbc54cf5f2b65a" );document.getElementById("b7e6c66deb").setAttribute( "id", "comment" ); Yes, I would like to receive emails from A Farmgirl's Kitchen. Do you/has anyone tried this with a portion of the flour swapped for cacao powder? Baked Donuts filled with jelly are incredibly soft, airy and melt-in-your-mouth delicious. Will they still rise and be fluffy!? Let them puff/rise the next day at room temperature before baking. Donuts are the ultimate comfort food. The first time I made them I did the bulk fermentation overnight in the fridge and then shaped and baked the doughnuts the next morning. Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. Good recipe thank you! It should not be considered a substitute for a professional nutritionists advice. Will this affect the recipe? Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. This time I decided not to add more flour but instead leave it sticky. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Fry the donuts (about 1 & 1/2 minutes per side) in batches and when they're cool enough to handle, make a slit in the sides with a pairing knife to create a pocket, and fill them with jam. She mostly made an old-fashioned cake-style doughnut. Great to hear that the modifications that you made worked well! The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Hi Hazel, I havent tested that with gluten-free flour, so I cant advise. Cold whipped cream will melt when it touches something warm. Hi Noelle, I havent tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. Cover loosely with plastic wrap and drape with a clean kitchen towel. I brush with butter to give the donuts better color. Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well. Hi Leanne! Thank you! A truly great recipe Natasha, thank you for this gem! Step 2: Cut the butter into small pieces and incorporate into the dough. Step 4: Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Let me know how it goes! In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. If theyre too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. Cover and let rise until doubled in a warm place, about 45 minutes. This will make it nearly impossible to drop the oven temperature down to 100 for the second proof. With baking being such a science, that will likely alter the result. I tested this and this is probably the best-baked donut recipe out there. I did change the recipe a bit. Watch Natasha make this easy and super fluffy baked donut recipe. Still super tasty and inside is fluffy, but some were on the flat side. She brushed them with butter, then rolled them in Cinnamon and sugar fresh out of the oven and they were so good. Dust with confectioners' sugar. While they are still warm, gently toss in granulated sugar. Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. Came out looking just like the photos! if they deflate a bit; theyll puff back up as they fry. Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add remaining wet ingredients and whisk together per the recipe. Making homemade donuts isnt hard, it just takes a good amount of time for the dough to rise. P.S. Using a wooden skewer or straw, make a hole in the side or at the top of each doughnut. Donuts, or doughnutsor dough-naughts. Originally they were called dough-naughts. Cut circles using a 2 1/2 inch round cookie cutter. Thank you so much for sharing that with me. The aroma from the oven and the little hint of jelly peeking out of the side make these irresistible. Love it! How do you think these will taste if they are kept cold? As with any donut or baked good, they will firm up when chilled. Just a quick question, i feel that mine came out slightly more dense than I would like them. Be sure to measure the ingredients correctly. I tried this recipe the consistency was amazinggggggggg , but it taste too yeasty i used one packet of instant yeast , what can i do to remove that taste? Yay, thats awesome feedback. Great info, thankyou! Use the dough hook attachment, and stir in the flour and salt. They're pretty easy to make (we'll break down exactly how to make these classic jelly donuts below!) Its rare to find a baked recipe that uses yeast (and works well!). These donuts were EXCELLENT. 2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Thank you for the quick reply. and go perfectly with a cup of coffee! Especially when it looks this good. Best served hot! i also love your kitchen, looks so epic! Oh my goshthese are beautiful, soft, pillows of deliciousness! We are no longer supporting IE (Internet Explorer), The Best Instant Pot Deals To Level Up Your Cooking, Do not Sell or Share My Personal Information, 2 packages (1/4 ounce each) active dry yeast. Hi Monika, I have not tested using 1 egg only to advise. Thats just awesome! Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts. You are just too cute. Mix the other dry ingredients together in step 1 (except for the yeast). We made donuts last night, so dangerously delicious! Or maybe in the fridge for the next day, I do this step before raising the dough or after? Thanks for sharing this recipe. I hope that helps. Your email address will not be published. If I use salted butter (purchased by mistake) how much salt do I now add? My daughters loved them.thanks and keep posting more of such healthy and delicious recipes . Fit the pastry tip into a hole, pipe about 2 . Eat responsibly. This is an easy recipe and donuts look delicious. Is there a way to get them lighter? This is the best baked donut recipe. Place in a warm area and let rise until doubled in size, about 1-2 hours. I havent tried making these with salted butter but that should work fine. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. If you do an experiment, please share with us how it goes! How should they be stored and for how long will they keep? Made these this morning and they came out DELICIOUS! Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Came out beautiful, so well risen and fluffy and soft yum! Im so glad you loved the recipe! If you experiment please let me know how you like that! Fry the donuts for about 1 minute on each side. Thank you! I love the texture too. I always have good luck with dough in it, but not doing it all by hand. Going to be making these time and time again! Have you tried ground flax meal? What else can I use to line pan if I dont have parchment paper? they do turned out pillowy, soft and tasted delish! Place the biscuits into the air fryer basket. FREE BONUS: 5 Secrets to Be a Better Cook! 7. This recipe will now be my go to for me.Lu donuts! I want to try that along with trying it glazed and also trying the sugar coated! Whether you are using jam, preserves or jelly, pick one that is: For a cream filling, you will need a stable, thick cream that wont ooze out. Hi Margaret, I have not tesetd this too advise. Also, be sure to allow your dough to proof in a warm room (never more than 110F) or you will deactivate the yeast and the donuts will not rise properly. Deep fry. I love the recipe but mine are coming out almost bread-like. Thank you so much for sharing that with me, Debra! Place the remaining 1 cup of sugar in a shallow dish. Yields: 15 Total Time: 2 hrs 45 mins Ingredients 3/4 c. whole milk 1 1/4 oz. Whisk together flours. Originally appeared: Martha Stewart Living, October 2018, unbleached all-purpose flour, plus more for dusting, unsalted butter, room temperature, cut into pieces, Poppy-Seed Danishes with Cherry-Cream Cheese Filling. To put it delicately, baked donuts are the healthier option compared to traditional deep-fried donuts. i made these donuts and they turned out great but they taste kind of like biscuits how can i make them to taste more like a donut. Transfer the dough to a floured surface, roll it out with a rolling pin, and let it rest for 10 minutes. They disappear almost as fast as I make them. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Thanks. Hi Beth, I havent tested that substitution to advise on the outcome. Add in salt. ), I did a quick bit of research on the computer, and came across your recipe. Fill with your favorite jelly. Cant wait to see more videos and keep the recipes a coming bc we (I especially) love your cooking But, but sure and wait until the donuts are completely cooled before rolling in powdered sugar. and will get golden brown the side that is in contact with the pan. However, they did not come out round shaped like yours did. Hi Maureen, make sure to measure flour correctly, otherwise, you can get up to 25% too much flour. Hi Sylvia, I made this mistake the first time too is I didnt realize that yeast was alive and in order to keep it alive it should be refrigerated. Excited to test it all out! We always include weight measurements as well to double check, just click metric in the recipe card. Im glad you all enjoeyd this, Phyllis! Im so glad you enjoyed it! Thank you for sharing that awesome review with me! Scrape the bowl a few times. The glaze made them taste exactly like a glazed doughnut, and the eclair filling recipe made twice what I needed, but I put it in the fridge for later! If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Hi Joanie, if the flour was measured correctly, it sounds like maybe they were over-proofed. Thats when youll know its done, the size. 20 mins Total Time: 40 mins Servings: 40 Yield: 40 doughnuts Jump to Nutrition Facts Ingredients 3 eggs, beaten cup milk teaspoon vanilla extract cup sugar 1 cup all-purpose flour teaspoon baking powder teaspoon salt canola oil 10 slices white bread strawberry (or any flavor) jam confectioners' sugar Directions In an electric skillet or deep-fat fryer, heat oil to 375. Ive never used a piping bag to do this, so I need more practice lol. Az a- Did you find success with a dairy free version? Should I sub in some cake flour? Make sure to measure the flour correctly (a full cup less of flour seems like a drastic change unless it was measured by pushing the measuring cup into the bin which compacts the flour) and consider some of the other differences in the recipe which would affect the outcome (for example, mine has more oil). Hi Alana, I imagine that should work too. Please let me.know. thinking about making these tomorrow! Also found they rise better when they are a good 1/2 thick. Its supposed to be a sub for eggs. Home Breads, Rolls & Pastries Pastries Doughnuts. Hi Connie, I think that would be fine but youll have to do an experiment as I have not tested that before. If you click a product affiliate link on A Farmgirls Kitchen and make a purchase, I may receive a commission at no additional cost to you! Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one. 313 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 7 grams protein; 216 milligrams sodium. Hi Tina, I havent had that happen, but I wonder if it could be due to over-proofing on that last rise? I made these non-dairy, with unsweetened plain oat milk and vegan butter. If its been one of those days and get aggravated, I just watch your videos and it turns my day into a good one Instantly!! Using a floured 2 3/4-inch round cutter, cut out about 9 rounds. Going to be following your recipes more often! Donuts are one of my favorite comfort foods. The recipes great though! Hi Steph, I havent tested that but here is what one of our readers wrote: I just made these modified to use my bread machine. I've been fixing them for 25 years for my husband, our two daughters and their families. I will definitely make them again! We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Theres a guest star in this episode! Im looking to make these vegan. Thank you for a delicious (and foolproof) recipe. Thats so great, Andrea! Donuts are the ultimate comfort food. With a floured cookie cutter, cut into 2 1/2-inch rounds. Hi Rosa, I wonder if you are using too much flour? Holy cow sooo good thank you for the great recipe. Hi Lisa, you can use a silicone liner and if you have a good non-stick pan, you could just bake directly on the baking pan and maybe lightly grease the pan. Add more flour, about 2 tablespoons at a time, if the dough is too wet. Turn onto a lightly floured surface; knead about 10 times. Can I use active dry yeast instead on instant? Transfer dough onto a lightly floured surface and knead for 5 minutes. Just baked these and they were amazing. Instructions. Absolutely delicious and so easy to make! Youre welcome, GK! They were amazing. They are irresistibly soft and there is nothing like warm homemade donuts. Happy baking everyone. Hi Keira, I havent tested that with gluten-free flour, so I cant advise. Directions Set a small saucepan over low heat and add 1/4 cup of the milk. When I saw this, it reminds me of Pazki Donuts of Jenny Can Cook, from 8 yrs ago. This is an easy recipe that turns out awesome. Karen, Hi Karen, since the oven should not be above 110F, covering with plastic wrap is ok. You definitely would not want to heat hotter than that both for the sake of keeping the yeast alive and keeping the wrap from melting. Thank you for sharing your great review, RM! Bake uncovered in the center of a preheated oven at 375F for 10-12 minutes or until lightly golden on top. In step 4 you say cover the below with wrap and put in the oven, does the wrap not melt. The dictionary now recognizes donut as a variant of doughnut so the word doughnut came first but both terms are technically correct. Thanks Esther, Thank you I made the donuts today. Starting with the Dough The dough for these doughnuts is a lot like a bread dough. Hi Natasha ! Hi Sarah, yes, you can double this recipe, just make sure you have a large enough mixing bowl to incorporate all your ingredients. I am so excited to make these. I hope this becomes your go-to baked donut recipe! Only hydration appears to be from milk and butter. Hi Natasha. After making this, all thats left is 7 egg whites, some crumbs, and a happy family. I hope that helps for next time. Step 6. Also, if you are on Pinterest, please feel free to leave a comment there! Thanks for stopping by! Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter. Your favorite flavor these are, after all, for you. Do you think it would work, or taste good, to fill and glaze them like your enclair recipe? In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. You can click on the metric button in the recipe card for the conversion. It may need a longer rising and kneading time. Made these donuts and loved them so much! Hi, Hello Natasha Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Stir in enough remaining flour to form a soft dough (do not knead). Super soft and so delicious. Thats so great! Bryant says to stir the mixture just a little bit, then add in 3 large egg yolks, 2 tablespoons of sugar, a few cubes cut from 3 tablespoons of butter, 1/4 of a teaspoon of salt, and 2 1/2 cups of flour. There was no difference between this batch and the second one where the doughnuts were baked without an overnight rest in the fridge. Im not sure where I went wrong since I didnt miss any steps. Ive used many of your recipes. Im obsessed with your cooking videos. package active dry yeast (2 1/4 teaspoon) 1/4 c. granulated sugar 2 large eggs 2 tbsp. When the doughnuts are cool enough to handle but still warm, roll them around in a shallow bowl of granulated sugar to coat.

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