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Jolly Jelly Doughnuts

 Jolly Jelly Doughnuts
Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. —Lee Bremson, Kansas City, Missouri
30 ServingsPrep: 25 min. + rising Cook: 30 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup butter, melted
  • Oil for deep-fat frying
  • Red jelly of your choice
  • Additional sugar


  • 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.

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Jolly Jelly Doughnuts (continued)

Directions (continued)

  • 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.