Jelly Donuts
Homemade jelly donuts are truly something special. Check out this recipe for a yeasty, melt in your mouth dough with a fresh raspberry jelly inside that has the perfect amount of sweetness.
Ingredients
DOUGH:
- 340 g or 1 1/3c scalded whole milk, heated to 180F/80C then cooled to 90F/32C in the fridge
- 10 g or 2.5tsp instant yeast
- 2 eggs
- 100 g or 1/2c sugar
- 100 g or 6Tbsp melted butter
- 685 g or 5 1/2c all purpose flour, 11.7% + protein content
- 8 g or 1 1/2t kosher salt
JELLY:
- 500 g or 4c raspberries
- 700 g or 3 3/4c sugar
- 20 g or 1 1/2Tbsp lemon juice
- 20 g or 1 1/2Tbsp white distilled vinegar
- 60 g or 1/2c fruit pectin
TO FRY AND FINISH:
- 40 oz canola or other neutral oil, 1200g, amount of oil will vary depending on your pot size. Mine is a 6.75qt
- Granulated sugar
Instructions
DOUGH:
- 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.
- 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:
- 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:
- 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.
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