After frying and cooling, use a doughnut pump or jelly pump to fill the doughnuts. Using a sharp, straight nozzle, pierce the side of the doughnut and inject the jelly into the center.
Other fillings besides jelly may be used, such as lemon, custard (see Pastry Cream), and cream. If a filling containing egg, milk, or cream is used, the doughnuts must be kept refrigerated.
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