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Jelly Doughnuts

Yeast doughnuts filled with raspberry jam and rolled in vanilla sugar while still warm. Eat them the day they are made.

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Jelly Doughnuts

What it's made of

DoughYeast Doughnut Dough for Filling FillingRaspberry Jam Filling FinishVanilla Sugar
Makes 12 doughnuts Active 1 hr 15 minChill or rest 2 hr 0 minParts 3
Contains milk, egg, wheat (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this doughnuts and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Yeast Doughnut Dough for FillingDough · makes 12 doughnuts

  • 3.0 cupsall-purpose flour (375.0 g)
  • 0.25 cupgranulated sugar (50.0 g)
  • 2.25 tspinstant yeast (1 packet) (7.0 g)
  • 0.5 tspfine sea salt (3.0 g)
  • 0.75 cupwhole milk, warm (110°F, 43°C) (180.0 ml)
  • 2.0 large eggs (100.0 g)
  • 2.0 tsppure vanilla extract (10.0 ml)
  • 4.0 tbspunsalted butter, softened (57.0 g)
  • 6.0 cupsneutral oil, for frying (1400.0 ml)

Raspberry Jam FillingFilling · makes 12 doughnuts

  • 2.0 cupsraspberries, crushed (250.0 g)
  • 2.0 tbspfresh lemon juice (30.0 ml)
  • 1.5 tbsplow- or no-sugar-needed fruit pectin
  • 0.5 cupgranulated sugar (100.0 g)

Vanilla SugarFinish · makes 12 doughnuts

  • 0.75 cupgranulated sugar (150.0 g)
  • 1.0 vanilla bean, split (3.0 g)

Method

1. Yeast Doughnut Dough for Fillingfull recipe

  1. Mix the flour, sugar, yeast and salt in the mixer bowl. Add the warm milk, eggs and vanilla and knead with the dough hook on low 3 minutes. Add the butter a piece at a time and knead 6 to 8 minutes more until smooth and elastic.
  2. Cover and let rise in a warm spot 1 hour until doubled.
  3. Roll the dough 1/2 inch thick on a floured surface and cut 3-inch rounds (no hole). Set on squares of parchment on a sheet pan, cover and proof 30 to 45 minutes until puffy.
  4. Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry 3 at a time, 60 to 90 seconds per side, until deep golden. Drain on a rack; keep the oil between 340°F and 360°F (170°C to 180°C).
  5. Cool 10 minutes, then poke a hole in the side of each with a chopstick and pipe in the filling.

2. Raspberry Jam Fillingfull recipe

  1. In a medium saucepan, combine the raspberries and lemon juice. Whisk in the pectin until no dry lumps remain.
  2. Bring to a full rolling boil over medium-high heat, stirring constantly (a boil that doesn't stop when stirred).
  3. Stir in the sugar, return to a full rolling boil, and boil hard for exactly 1 minute, stirring constantly.
  4. Remove from the heat. Skim off any foam.
  5. Transfer to a heatproof container and cool to room temperature, then refrigerate until set, at least 2 hours. The filling thickens as it chills.
  6. Stir until smooth; if you want a very smooth filling, blend briefly or press through a sieve. Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.

3. Vanilla Sugarfull recipe

  1. Scrape the seeds from the vanilla bean into the sugar and rub them in with your fingertips until evenly speckled.
  2. Tuck the scraped pod into the sugar. Use right away, or cover and let stand for a day for a stronger vanilla flavor.
  3. Toss warm doughnuts in the sugar until coated.

4. Put it together

  1. Make the Yeast Doughnut Dough for Filling. For filled doughnuts cut rounds instead of rings.
  2. Make the Raspberry Jam Filling while the dough proofs and chill it until it pipes cleanly.
  3. Fry or bake the doughnuts and cool them 10 minutes on a rack.
  4. Poke a hole in the side of each doughnut with a chopstick, wiggle it to make room, and pipe in the Raspberry Jam Filling.
  5. Finish with the Vanilla Sugar before the glaze sets. Doughnuts are best the day they are made.