These yeast-raised doughnuts filled with jelly or jam are a classic, and I offer you some options about how to fill them—either before or after frying. The reason I offer a choice is because I really like a chunky jam filling and that can only be accomplished pre-frying. If you like a smooth jelly, then you have your choice of technique and can fill them before or after. You also get a choice of to roll your jelly doughnuts in superfine, granulated, or confectioners’ sugar to finish them off.
From A Baker’s Field Guide to Doughnuts. Recipe © 2012 by Dédé Wilson and used by permission of The Harvard Common Press.
Jelly Doughnuts
Author: Bakepedia
Makes: Makes about twenty-six 2½-inch filled jelly doughnuts
Ingredients
- 1 recipe Basic Yeast-Raised Doughnuts (LINK), prepared through the first rise
- 1¼ cups jam, fruit preserve or jelly of your choice
- 1 cup superfine, granulated, or confectioners’ sugar
- Pastry bag and coupler fitted with a Bismarck tip #230
Instructions
- Generously flour two rimmed baking sheet pans. Gently punch down the dough and divide it in half.
- If Using a Chunky Jam or Fruit Preserve: Roll out one piece of dough on a lightly floured work surface to ¼-inch thickness. Cut out dough rounds with a lightly floured 2½-inch round cutter. Repeat with the remaining dough. Gently gather the scraps, press them together, roll out the dough and cut out as many additional rounds as possible. Make sure you end up with an even number. Using two cereal spoons, dollop about 2 teaspoons of jam in the centers of half of the dough rounds. Dip a pastry brush in room-temperature water and lightly brush the edges of the dough around the jam. Place a plain round on top of each filled round and press the edges together with your fingertips to seal them well.
- If Using a Smooth Jelly: Roll out one piece of dough on a lightly floured work surface to ½-inch thickness. Cut out doughnuts with a lightly floured 2½-inch round cutter. Repeat with the remaining dough. Gently gather the scraps, press them together, roll out the dough and cut out as many additional doughnuts as possible.
- Place the doughnuts, well spaced, on the prepared pans. Let rise in a warm, draft-free location until doubled in size, about 30 minutes.
- Line two rimmed baking sheet pans with a triple layer of paper towels. Heat 3 inches of canola oil in a deep pot or deep-fat fryer to 350° to 355°F. When the oil is hot enough, fry a few doughnuts at a time; do not crowd. Fry until light golden brown, about 1½ minutes, flip them over and fry for about 1½ minutes more, until light golden brown on the other side as well. Using a slotted spoon, remove each doughnut from the oil and drain thoroughly on paper towels. Repeat with the remaining doughnuts.
- For chunky jam–filled doughnuts: While the doughnuts are still warm, toss them in the sugar of your choice to cover completely.
- For Smooth Jelly–Filled Doughnuts: While the doughnuts are still warm, roll them on all sides in the sugar of your choice to cover completely. Let the doughnuts cool. Scrape the jelly into the pastry bag fitted with tip. Insert the tip into the side of a doughnut. Squeeze the pastry bag and fill the doughnut with jelly just until the center of the doughnut slightly bulges. (You are aiming to pipe a generous 2 to 3 teaspoons of filling inside.) Repeat with the remaining doughnuts.
- These are best eaten as soon as possible, although they will still be soft and springy the next day if stored in an airtight container at room temperature.
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