In this recipe, we fill the jelly doughnuts before they are fried. We roll the dough very thin, spoon jelly into the center of a round, and brush the edges with egg whites before adding a second round on top. Some recipes call for rolling a thicker dough and frying the doughnut whole, using a pastry bag to fill the inside after it’s cooked.
What jelly is best for jelly doughnuts?
You can use jelly, jam, marmalade or preserves to make jelly doughnuts. Keep in mind that thick marmalades and preserves will introduce a textured element to the doughnut, which you may or may not enjoy. Any flavor works here—sweet strawberry or tangy raspberry are always favorites, but have some fun and experiment with your favorite types. Cultures around the world have their own version of a jelly doughnut, such as
sufganiyot made for Hanukkah, and the Midwestern favorite
paczki.
How do you store jelly doughnuts?
Leftover jelly doughnuts should be stored in an airtight container in the refrigerator, where they are good for up to 4 days. They taste best the same day, but you can refresh leftovers in the microwave by reheating them in 10 to 15 second intervals until soft. You can also
freeze doughnuts, letting them cool to room temperature before packing them in a single layer in a freezer-safe bag. For best quality, use frozen doughnuts within 2 months.
—Lindsay Mattison, Taste of Home Contributing Writer