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Jelly filled donuts in a white loaf pan on a marble slab.

Jelly Filled Donuts

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  • Author: pate giltner
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 6 minutes per donut
  • Total Time: 0 hours
  • Yield: 12 donuts 1x
  • Category: Breakfast
  • Cuisine: American

Description

This recipe for jelly-filled donuts makes the best light and fluffy yeasted donuts ever! They use equal parts of water and milk, so they are equal parts light and rich


Ingredients

Scale

For the donuts 

  1. 1 package of active dry yeast
  2. 1/3 cup milk
  3. 1/3 cup water
  4. 1 egg
  5. 2 tablespoons sugar
  6. 3 tablespoons honey
  7. 3 tablespoons butter softened
  8. 1 1/4 all-purpose flour
  9. 1 1/4 cup bread or strong flour
  10. 1/2 tsp salt
  11. 1 tsp vanilla extract
  12. 1/2 almond extract
  13. 4-6 cups of vegetable/canola oil

For the Jam

  1. 16 ounces of blackberries (fresh or frozen)
  2. 1 1/2 cups sugar
  3. 1 tablespoon lemon juice
  4. 1/2 cup bourbon

Instructions

For the donuts:

  1. Heat the water and milk in a small pot until it reaches 105-110 degrees. Pour the yeast into a large bowl attached to a stand mixer with the dough hook attachment. Pour the warmed milk and water mixture over the yeast and let it activate for 5 minutes. 
  2. Whisk together the flour, salt, and sugar in a medium bowl. 
  3. Whisk the egg into the water, milk, and yeast. 
  4. Add in the flour mixture, vanilla and almond extracts, and the honey to the bowl and mix until a dough forms.
  5. Add in the softened butter one tablespoon at a time and only add in the next tablespoon after the previous one has been fully incorporated. 
  6. Keep kneading on the dough hook until enough gluten has formed to pass the windowpane test (see notes in the blog post) 5-10 minutes. 
  7. Transfer to a large, lightly oiled bowl, cover with plastic wrap and let rise until it's doubled in size. 1-2 hours depended on how warm your kitchen is.
  8. Roll the dough out on a floured surface until it's 1/2 - 1/4 inch thick. 
  9. Cut out circles with a 2 inch round cutter and place each donut on its own individual 4x4 square of parchment. 
  10. Let rise again for 30 minutes. 
  11. While the dough is rising, add the vegetable oil to a large pot and heat to 375 degrees. 
  12. Once ready, add 3-4 donuts to the oil and cook on each side for 2-3 minutes or until they are golden in color. 
  13. Remove from the oil and let cool on a plate lined with a paper towel. Once cooled, roll through sugar and use a small pairing knife to create a hole to pipe in the jam or jelly. 
  14. Using a pastry bag, pipe the filling into the donuts until they are all filled. 

For the jam:

  1. Put a small plate in the freezer.
  2. In a wide pot, mix the berries, sugar, lemon juice, and bourbon and set aside for about 30 minutes or until the sugar and bourbon has started to breakdown the blackberries.
  3. Bring mixture to a boil over medium-high heat, stirring occasionally.
  4. Reduce temperature to medium and simmer until mixture begins to thicken about 20 minutes. Keep stirring, so nothing sticks to the pot.
  5. Once the mixture starts to thicken, put a tablespoon of the mixture on the plate in the freezer and freeze for 1 minute. Test the gelling point of the jam by pushing your finger up against the cold jam to see how thick it is. 
  6. Remove from heat and let cool.

Notes

Tips for perfect donuts:

  • Make sure all your ingredients are room temp (except for the water and milk, which should be 105-110 degrees). If that isn't an option, just worry about the butter and zap it in the microwave for 15 seconds.
  • Keep an eye on the rising dough; you don't want to over-proof them.
  • Cut up individual squares of parchment paper for each donut for their 2nd rise. This will make it super easy to drop into the pot of oil.
  • Sugar your donuts before filling them. The filling happens fast, and you don't want the jam to go everywhere. 
  • Use a small pairing knife to make an opening to pipe the filling into.
  • Don't pour your oil down the sink; I let mine cool, and then I pour it back into the container.  

Nutrition

  • Serving Size: 1 donut
  • Calories: 271
  • Sugar: 33.8g
  • Sodium: 107.9mg
  • Fat: 3.8g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 55.6g
  • Fiber: 2.8g
  • Protein: 4.2g
  • Cholesterol: 23.3mg