Jelly-Filled Donuts

banner

Preparation info

  • Difficulty

    Medium

  • Makes about

    15

    Donuts

Appears in

It seems we are never too old for the small burst of jelly hidden in the middle of these comfortingly familiar treats. Making your own donuts somehow only sweetens the surprise. Don’t worry if the dough seems sticky—a soft dough makes a tender donut. Just keep your work surface generously floured.

Ingredients

  • Canola or peanut oil for brushing and deep-frying
  • Yeast Donut Dough
  • cup (6 oz/185 g) best-quality strawberry jelly or seedless raspberry, apricot, or blueberry jam
  • ½ cup (4 oz/125 g) superfine sugar

Method

Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels.

Turn the dough out onto a generously floured work surface. Using a floured rolling pin, roll out the dough into a circle about 10 inches (25 cm) in diameter and ½ inch (12 mm) thick. Using a 3-inch (7.5-cm) round pastry cutter, cut out as many rounds as possible. Use a wide spatula to transfer the donuts to the oiled paper. Gather up the scraps and repeat rolling and cutting out donuts. Cover the donuts with a clean kitchen towel and let rise for 30 minutes. The donuts should look soft and puffy, but will not double in size.

Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy sauté pan and heat until the oil reads 360°F (182°C) on a deep-frying thermometer. Carefully lower 2–5 donuts into the hot oil and deep-fry until dark golden in color, about 1½ minutes. Turn over and cook until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet. Repeat to fry the remaining donuts, allowing the oil to return to 360°F between batches. (For more information on deep-frying.)

Spread the sugar on a large plate or in a wide, shallow bowl. When the donuts are cool enough to handle, roll them in the sugar to coat on all sides. Fit a pastry bag with a ¼-inch (6-mm) round tip and spoon the jelly into the bag. Using the tip of a small, sharp knife, cut a ½-inch (12-mm) slit in the side of each donut. Press the tip of the pastry bag gently into the slits and pipe about 2 teaspoons of the jelly into each donut. Arrange the donuts on a platter and serve right away.