Jelly Donuts
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 envelopes active dry yeast
  • 1/2 cup warm water
  • 1 cup warm milk
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cup all-purpose flour, plus more for dusting baking sheets or surface
  • 1/3 cup butter, softened
  • 5 cup vegetable or canola oil for frying, plus more for coating a bowl
  • one 13.5-ounce jar strawberry jelly, fruit jelly or jam
  • powdered sugar, for finishing
Directions
  1. In a small bowl, dissolve the yeast in warm water and let it stand for about 5 minutes or until foamy.
  2. In a large bowl, combine the yeast mixture, milk, sugar, vanilla, salt, and flour. Mix the ingredients until smooth and soft but not sticky. If using a mixer, mix on low speed for a few minutes until a shaggy dough forms. Add the butter, increase speed to medium, and mix until dough is smooth.
  3. Grease another large bowel with oil. Form the dough into a ball. Place dough in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel. Set aside in a warm spot and let rise until doubled in size, about 1 to 1 ½ hours.
  4. Lightly flour a baking sheet or surface (a large wooden square block is perfect for this). Turn the dough onto the floured surface and, using a rolling pin, roll out until about ½-inch thick. Using a lightly floured 2-inch round biscuit cutter, cut out as many rounds as possible (should have 25 or more). Place on a lightly floured sheet or surface, spacing them apart. Again, loosely cover with plastic wrap or a damp towel, and let rise until doubled in size, about 20-30 minutes.
  5. Heat the oil in a deep-fryer, large skillet, or large pot to 350 degrees. Using a flat spatula, carefully slide the dough rounds into the hot oil and, working in batches to avoid overcrowding, fry until they rise to the surface, then turn over and fry until puffy and golden brown (2-3 minutes). Drain on paper towels.
  6. When the donuts have cooled, using a paring knife, cut a small slit in the side of the donut, and fill this center with jelly (about 1 tablespoon), using a pastry injector, syringe, piping bag, or small spoon. Sprinkle with powdered sugar and serve immediately.