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Jelly Doughnuts Recipe

Jelly Doughnuts Recipe photo by Taste of Home

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There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa

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Jelly Doughnuts Recipe

Prep: 30 min. Cook: 10 min.

Yield: 16 Servings

30 10 40

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup butter, softened
1-1/3 cups sugar, divided
3 egg yolks
1 teaspoon salt
3 to 3-3/4 cups all-purpose flour
3 tablespoons jelly or jam
1 egg white, lightly beaten
Oil for deep-fat frying

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.
Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly.
Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar. Yield: 16 doughnuts.

Originally published as Jelly Doughnuts in Taste of Home December/January 2002, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Jelly Doughnuts

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Reviewed on Apr. 13, 2012 by madigan75

This provides a visual guide on what to do with the jelly http://jellydonut.net/

Reviewed on Nov. 30, 2011 by brc077

You do not say when/how to use the jelly

Reviewed on Feb. 05, 2011 by AmyCharles

I have tried several doughnut recipes over the years, and these are by far, the easiest, tastiest ones ever! Plus, the recipe doesn't make a huge number, so it's perfect for my family. Thank you!

Reviewed on May. 12, 2010 by jacikamerman

This was my first attempt at making doughnuts and it was a smashing success!! So tasty and light and fresh...they were wonderful!