Jelly Donuts
This Jelly Donut recipe is a delightful treat that's sure to bring a smile to your face. It features soft, fluffy donuts filled with sweet and tasty jelly of your choice. Simple to make and irresistibly delicious, these donuts are perfect for a special breakfast or a fun dessert.
Prep Time35 minutes mins
Cook Time30 minutes mins
Rising Time1 hour hr 30 minutes mins
Total Time2 hours hrs 35 minutes mins
Course: Breakfast, Dessert, Donuts
Cuisine: American
Keyword: jelly donuts, sour cream donuts
Servings: 15
Calories: 253kcal
- 2¼ teaspoons active dry yeast 1 packet
- 2 tablespoons sugar
- ⅔ cup milk lukewarm
- 3½ cups all-purpose flour up to 4 cups
- ¼ teaspoon salt
- 1 large egg
- 1 cup sour cream
- 5 tablespoons unsalted butter melted
- vegetable oil for frying
- jelly use your favorite, for filling the donuts
- powdered sugar
In a small bowl, mix the yeast, sugar, and lukewarm milk. Let it sit for about 15 minutes until the yeast dissolves and starts to froth up. This is a good sign your yeast is active!
In your mixer bowl, combine the flour and salt. Then add the yeast mixture, egg, sour cream, and melted butter. Use the paddle attachment to mix for a few of minutes until well incorporated and comes clean from the sides of the bowl.
Place the dough in a bowl, cover it with a towel or plastic wrap, and let it rest until it doubles in size.
Gently punch down the dough to release any air bubbles. On a lightly floured surface, roll out the dough. You want to aim for about ½ inch thickness. Using a 3 inch round donut cutter or a glass, cut out your donut shapes.
Heat vegetable oil in a Dutch oven to 350°F (175°C). Fry the donuts until they're golden and crispy, then let them cool on a wire rack.
Take a sharp knife and gently make a small cut on the side of each donut for the filling. Equip a piping bag with a small, round tip – about ¼ inch (6mm) works great. Fill this bag with your favorite jelly and carefully insert the tip into the cut you made in each donut, and pipe in the jelly.
Dust the donuts with powdered sugar and serve.
- Yeast Check: Ensure your yeast is fresh and active for the dough to rise properly. If the yeast mixture doesn't froth up, it may be inactive, and you should start over with a new batch.
- Dough Thickness: When rolling out your dough, aim for about ½ inch thickness. This ensures the donuts will puff up just right when fried.
- Oil Temperature: Maintain the frying oil at 350°F (175°C) for the best results. This temperature allows the donuts to cook evenly without absorbing too much oil.
- Filling Tips: Use a piping bag with a small tip for filling the donuts. Be careful not to overfill to prevent the jelly from leaking out.
- Serving and Storage: These donuts are best enjoyed fresh. However, you can store unfilled donuts in an airtight container for up to 2 days and fill them just before serving. Unfilled donuts can also be frozen for up to 2 months.
- Customize Your Fillings: Feel free to experiment with different jelly flavors or even custards and creams for a variety of delicious fillings.
Serving: 1donut | Calories: 253kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 58mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg