Easy Jelly Filled Donut Food

JELLY DOUGHNUTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

JELLY FILLED DONUTS

Steps:

• Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
• Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
• Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
• Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
• When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

JELLY-FILLED DOUGHNUTS

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
• Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
• Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
• Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
• In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
• Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
• Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.

SUPER EASY JELLY DOUGHNUTS

Steps:

• In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
• Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.

EASY JELLY-FILLED DONUT RECIPE

Steps:

• Place the yeast in a large bowl and add the warm milk. Stir to combine.
• Add the egg yolks, 2 tablespoons of sugar, one or two cubes of the butter, salt, and the flour.
• Using either a stand mixer or hand held electric mixer with kneading attachments, mix everything for 5 to 6 minutes until well combined.
• Add the rest of the cubes of softened butter one at a time. Keep mixing until each one is thoroughly combined before adding the next.
• Put the dough into a well-oiled bowl and leave it to sit for an hour or two until it has risen.
• Cut 12 squares of parchment paper and place them on a big tray.
• Take your risen dough, and divide it into 12 balls.
• Roll each one and place them onto the prepared pieces of parchment paper.
• Allow the dough to rise for another hour, until the individual donut balls have doubled in size.
• Heat up 2 inches of oil in a pan to 335 degrees Fahrenheit.
• Gently place a few of the donuts into the hot oil at a time and allow them to fry for a few minutes on both sides until they are a deep golden color.
• Use a slotted spoon to remove them from the oil.
• Place the fried donuts on a kitchen towel for a few minutes to soak up any excess oil.
• Roll the fried donuts in the remaining 4 tablespoons of sugar. Make sure to coat both sides thoroughly, then leave to cool completely on a drying rack.
• When the donuts are cool, use either a jam syringe or a piping bag filled with jelly to pipe roughly 1 tablespoon of jelly into each donut.
• Serve for breakfast with your favorite morning beverage!

JELLY DOUGHNUTS

Steps:

• In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
• Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
• Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
• Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
• Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

JOLLY JELLY DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon zest and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. , Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.

JELLY DOUGHNUTS

Steps:

• Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm (about 90°F).
• While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with fresh yeast.)
• Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
• Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch cutter. Stretch 1 round to 2 1/2 inches and put 1 teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. (Pinching will stretch doughnuts to about 3 inches in diameter.) Make more jelly doughnuts in same manner.
• Cut through filled doughnuts with floured 21/2-inch cutter, rotating cutter several times to help seal edges. Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more jelly doughnuts in same manner. (If dough shrinks after rerolling, let stand 10 minutes.) Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.
• While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. (Doughnuts will bob in oil; hold them half submerged with a slotted spoon to brown evenly.) Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioners sugar.

JAM FILLED DOUGHNUTS

Steps:

• In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out.
• Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm.

SUPER EASY JELLY DOUGHNUTS

Steps:

• Heat oil.
• Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through).
• Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits.
• Brush egg whites around the outside of jellied biscuits.
• Place the rest of the flattened biscuits on top and press around the edges to secure.
• Fry in hot oil until golden brown.
• Drain on paper towel.
• Enjoy!