Instructables

Jelly Doughnut Recipe

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After making apple cider donuts, I was left to wonder exactly how jelly doughnuts were made. This problem started to eat away at me, leaving me with a large empty feeling inside. I needed to figure this out and be whole again. So, I set out to fill my spiritual cavity with the sweet gelatinous knowledge of jelly doughnut making. In the process, I learned a thing or two about the process. For one, jelly doughnuts are a total mess to make and secondly, jelly donuts are even more delicious when you make them yourself. I would even hypothesize that an individual hasn't fully lived until they have fully made jelly donuts.
 
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Step 1: Ingredients

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You will need:
4 1/2 cups of bread flour
1 tsp salt
1 envelope dry active yeast
1 cup milk (plus some for later)
2 tbsp sugar
2 eggs
2 tbsp unsalted butter
A jar of raspberry and/or strawberry jelly
Powdered sugar for coating
Enough vegetable oil to fill your container to a depth of at least 2"

Step 2: Prep work

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Let a cup of milk cool to room temperature.

Melt 2 tablespoons of unsalted butter and let it cool.

Step 3: Mix the dry

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Combine 4 cups of flour and 1 teaspoon of salt until good and mixed.

Step 4: Activate your yeast

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Stir together 2 tablespoons of your lukewarm milk and 2 tablespoons of sugar.

Pour in your dry active yeast and let sit for approximately 10 minute until it starts to bubble and foam.

Step 5: Mix in the wet

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Mix in your activated yeast, followed by the remainder of the milk, followed by two well-beaten eggs and finally the melted butter.

If using a standing mixer, replace the mixer attachment with the dough hook.

radman51 year ago
These look amazeballz! I will attempt these on Wednesday (my day off) and am very very excited. I want to create these on a regular basis and give/sell(depending on how good they turn out) to the other students in my neighbourhood till I am legend and then I will be known as the Doughnut Dealer. 8)
scoochmaroo4 years ago
These look yummy. And I don't even like jelly doughnuts!
HERESY!

get the inquisitors!
;-D
yeah thats the craziest thing ive ever heard
WHAT!!!! How can you not like jelly doghnuts?!?!
bajablue1 year ago
OMG these look delicious!!! ;-P~
It makes me drool.
Did you mean let milk warm to room temp or did you heat it then let it cool. Scalding does make a difference, (could make them better, dunno)
thanks, I do fried dough enough during th eyear , but never tried to fill them, but mine are never made this puffy. I am using plain old pizza dough. I will give these a whirl in the fall, when times are cooler.

thanks

sparkie
about how long does it take to deep fry the donuts so we know when to think they are done? Of course keep oil at the proscrined 350 degrees is helpful! nice instructable
randofo (author)  spark master3 years ago
I am not really sure. Once they started to golden I took them out. Perhaps they were in for a minute or two.
SageMinto3 years ago
Mmmm I love jelly doughnuts! :D

This looks like a keeper.
korgoth254 years ago
ON step 7 you might want to specify each side should be lightly oiled or have a cloth put over it so it doesn't dry out. other wise i just made these and they were great!
gummypaul4 years ago
I've wanted to try to make donuts for awhile now. Instead of filling with jelly I guess a person could cut out the rounds and use a pill bottle to cut out the holes. Have you ever tried that? Except for the eggs, this recipe looks like my bread recipe.
zascecs4 years ago
Those doughnuts are looking good! Gotta try making them soon! 
Meggz4 years ago
My husband & I are making these for VALENTINE'S DAY to eat together!!!  He is a Chef, and I am real good at eating so sounds fair enough to me hahaha!

Thanks Randofo, Happy V Day.....
Zem4 years ago
 OH. MY. GOSH! I love you Randofo! I will have to make these soon.
Jawa8884 years ago
 MMMMMMMMMMMMMMMM Doughnuts
Doctor What4 years ago
 I like it when you mess around with donuts (especially when they are minty and chocolatey).

MOAR!
Kryptonite4 years ago
Mmmmmmmmmm looks delicious! Your cooking abilities are amazing.