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Jolly Jelly Doughnuts

Total Time

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

Makes

2-1/2 dozen

Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. —Lee Bremson, Kansas City, Missouri
Jolly Jelly Doughnuts Recipe photo by Taste of Home
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Ingredients

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

Directions

  1. 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 zest 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.
  2. 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 lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
  3. 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.
  4. Cool for 2-3 minutes; cut a small slit with a sharp knife on 1 side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.

Nutrition Facts

1 doughnut: 185 calories, 5g fat (1g saturated fat), 36mg cholesterol, 125mg sodium, 31g carbohydrate (9g sugars, 1g fiber), 4g protein.

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