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Jelly Doughnuts
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
16 Servings
Prep: 30 min. Cook: 10 min.
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
© Taste of Home 2011
2 of 2
Jelly Doughnuts
(continued)
Directions (continued)
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.
© Taste of Home 2011