Jolly Jelly Doughnuts Recipe

Jolly Jelly Doughnuts Recipe photo by Taste of Home

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Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them.

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Jolly Jelly Doughnuts Recipe

Prep: 25 min. + rising Cook: 30 min.

Yield: 30 Servings

25 30 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
7 cups all-purpose flour, divided
4 egg yolks
1 egg
1/2 cup sugar
1 teaspoon salt
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup butter, melted
Oil for deep-fat frying
Red jelly of your choice
Additional sugar

Directions

In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm. Yield: About 2-1/2 dozen.

Originally published as Jolly Jelly Doughnuts in Country Woman Christmas Annual 2003, p13

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