Jelly Donuts
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RECIPE
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DOUGH
▪340g or 1 1/3c scalded whole milk (heated to 180F/80C then cooled to 90F/32C in the fridge)
▪10g or 2.5tsp instant yeast
▪2 eggs
▪100g or 1/2c sugar
▪100g or 6Tbsp melted butter
▪685g or 5 1/2c all purpose flour (11.7% + protein content)
▪8g or 1 1/2t kosher salt
Add ingredients to a mixer with a dough hook attachment and mix for 3 minutes on low until a dough ball forms.
Increase mixer speed to high and continue to mix for another 6 minutes to develop the gluten. The dough should look smooth and should be clearing the bowl at this point.
Transfer dough to a bowl and round it into a ball, tucking the dough up under itself to create tension. See video @1:43 for demo.
Cover the bowl with a lid or plastic wrap and allow it to sit at room temperature to ferment for 60 minutes.
After 60 minutes, the dough should have risen by about 30-40% (if it hasn’t risen that much, continue to ferment).
Flip dough onto a floured work surface and flour the top of the dough. Use a flat hand or rolling pin to degas the dough a bit then roll it into a rough square shape that’s around 11”/28cm across.
Use a knife or dough scraper to cut off each edge so you’re left with a more precise square shape that’s about 9”/24cm. Then cut this cleaned up square into 9 3”x3”/8x8cm squares.
donuts cut into 9 squares
cut donuts after fermenting for 60-70 minutes.
Place the donut squares on a parchment lined sheet tray to proof, covered, for 60-70 minutes at room temperature. I usually just use a second sheet tray to cover.
They should have doubled in size when they’re ready to fry (see below for filling and frying process).
JELLY
▪500g or 4c raspberries
▪700g or 3 3/4c sugar
▪20g or 1 1/2Tbsp lemon juice
▪20g or 1 1/2Tbsp white distilled vinegar
▪60g or 1/2c fruit pectin
Add berries, sugar, lemon juice, and vinegar to a heavy bottomed pot over medium-high heat, stir to dissolve the sugar and bring to a simmer. Cook for 10 minutes, stirring frequently, until raspberries are softened and have lost most of their liquid.
Press about half of the cooked raspberry mixture through a fine mesh strainer to remove some of the seeds, returning the passed pulp to the original pot and discarding the seeds.
Return the pot to the stove over medium high and bring to a simmer, then whisk in 60g of fruit pectin and continue to cook until the mixture reaches 220F/105C.
Once it hits this temp, transfer jelly into a shallow bowl or two to cool. Then chill in the fridge.
TO FRY AND FINISH
▪40oz/1200g canola or other neutral oil (amount of oil will vary depending on your pot size. Mine is a 6.75qt)
▪Granulated sugar
Add oil to a large heavy bottomed pot and heat to 340F/170C.
Fry donuts in batches, allowing enough space around donuts to not get stuck together. I fry in 3 batches of 3 for my 6.75qt dutch oven.
After 90 seconds, use a long spoon or spider strainer to flip donuts to the second size and continue to fry for 90 more seconds until golden all over.
Transfer donuts to a wire rack to drain.
While still warm, gently blot top and bottom of each donut into sugar to lightly coat.
Transfer jelly to a piping bag and cut off the tip of the bag to create an opening.
Insert the handle of a wooden spoon into one side of each donut, moving the spoon handle back and forth inside to open up a cavity for the jelly while keeping the insertion hole as small as possible.
Insert the tip of the piping bag into the hole and squeeze in about 3 Tbsp or 45g into the cavity that you made.
