Jelly-Filled Donuts recipes - Breakfast and brunch
Author: Dawn Meachen
Light and fluffy doughnut dough made into delicious jelly doughnuts. Better than Dunkin' Munchkins, these cute donut bites are rolled in a sugar topping and bursting with sweetness!
Jelly Filled Donut Holes
Homemade Jelly Filled Donut Holes are easier to make than you think. Better than Dunkin' Munchkins, these cute donut bites are rolled in a sugar topping and bursting with sweetness!
Provided by: Aimee
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11
Provided by: Aimee
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 1/3 cup granulated sugar
- 4 Tablespoons unsalted butter, softened
- 1 large egg
- 1/3 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup strawberry jelly (or any flavor)
Nutrition:
- Calories: 93 calories
- Carbohydrate: 14 grams carbohydrates
- Cholesterol: 17 milligrams cholesterol
- Fat: 4 grams fat
- Fiber: 0 grams fiber
- Protein: 1 grams protein
- Saturated Fat: 2 grams saturated fat
- Serving Size: 1 donut
- Sodium: 51 milligrams sodium
- Sugar: 10 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 1 grams unsaturated fat
- Beat sugar with butter until well blended. Add egg. Add milk, flour, baking powder, salt and cinnamon. Beat until combined (about 1-2 minutes).
- Spray mini muffin pan with non-stick baking spray. Drop dough by tablespoon into each muffin cup. Bake in a 350 degree oven for about 13-15 minutes.
- Remove from oven. Cool 5 minutes. Tip each donut hole on it's side.
- Fill pastry bag with jelly. Press tip into side of donut, apply enough pressure and fill donut hole until you see it expand. Remove tip and repeat for remaining donuts. Allow to cool completely.
- Once cooled, dip each donut hole into melted butter. Put sugar in a bowl, and roll each donut hole gently in the sugar until it's coated completely. Store in airtight container and enjoy within 3 days.
Baked Jelly Donuts - Easy Dunkin Donuts Copycat Recipe
You can fill them with your favorite jelly or puddings! Thanks For Watching - Baked Jelly
Duration: 4:43
Jelly-Filled Donuts
Jelly-filled donuts are yeasty deep-fried treats, stuffed with fruity jam and dusted with confectioner's sugar. Perfect for breakfast and coffee breaks! Recipe shared with permission granted by Ginger Bolton, author of Jealousy Filled Donuts.
Provided by: Kim
Yields: 0 servings
Number of ingredients: 10
Provided by: Kim
Yields: 0 servings
Number of ingredients: 10
Ingredients:
- 1 cup plus 2 tablespoons warm water, 102 - 105 degrees, divided
- 1/4 cup unsalted butter, softened
- 2 tablespoons active dry yeast (yes, this is a lot!)
- 1 cup sugar + 1 teaspoon
- 3-1/2 to 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg (or 2 egg whites) room temperature
- Vegetable oil with a smoke point of 400 degrees or higher (or follow your deep fryer's instruction manual)
- Jelly in flavors of your choice
- Confectioners' sugar (optional)
How to cook:
- In your mixer bowl fitted with a dough hook, combine 2 tablespoons warm water, yeast, and 1 teaspoon sugar. Let stand for 10 minutes.
- Add the butter, salt, and the egg to the yeast mixture. Stir with the dough hook. Add 2 cups of the flour and stir until incorporated with the dough hook. Add the remaining flour, 1/2 cup at a time, and knead with the dough hook. If the dough is too sticky, add 1/4 cup additional flour and knead until thoroughly incorporated. If the dough is still too sticky, carefully add more flour 1 tablespoon at a time. Continue kneading with the dough hook until the dough cleans the sides of the bowl, is satiny, doesn't stick to your fingers, and doesn't keep its shape when pinched. It should still feel slightly sticky. Too much flour will make the donuts tough.
- Cover the dough with a clean dishtowel or plastic wrap and place in a warm area. Allow dough to double in size, about 1-1/2 to 2 hours.
- Punch down dough and divide in half. For each half, roll the dough to about 1/2 inch thick between two sheets of parchment paper. Remove the top sheet of parchment paper and cut rounds from the dough with a round cookie cutter, cutting pieces as close together as possible, and place on a parchment-lined baking sheet. (Don't reuse the dough scraps.)
- Allow to rest for 30 - 60 minutes until donuts are puffy.
- Heat the vegetable oil to 350 degrees (F). Fry the donuts turning when dark golden, about 1 - 2 minutes per side. Lift from oil and allow to drain.
- When cool, use a paring knife or skewer to make a small hole in one side of each donut and create a small cavity inside. Then use a piping bag fitted with a small tip, a turkey baster, or a pastry syringe to fill the cavity with the jelly of your choice. Note: Jams or thick spreads will clog the nozzle.
- If desired, sift confectioners' sugar over the tops.
- Party Fun - Fill Your Own Donuts
- Feeling brave? Let party guests fill their own donuts! Fry the donuts ahead of time and remove the hot oil from the vicinity. (This is crucial for children's parties.) Set out a variety of jellies. Let each guest inject whichever flavor (or combination) they like into their donut or donuts.
Baked Donuts Filled with Jelly
Baked Donuts are incredibly soft, airy and melt-in-you-mouth delicious. This homemade donut recipe is easy and always gets rave reviews! The little hint of jelly peeking out of the side makes them irresistible.
Provided by: Natasha Kravchuk
Total time: 41 minutes
Cook time: 11 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: $5-$7
Number of ingredients: 10
Provided by: Natasha Kravchuk
Total time: 41 minutes
Cook time: 11 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: $5-$7
Number of ingredients: 10
Ingredients:
- 2 1/2 cups all-purpose flour (divided, plus more for dusting*)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp instant yeast (quick acting, (1 packet = 7 grams))
- 2/3 cup warm milk (110˚F - microwave 35 sec.)
- 4 Tbsp unsalted butter (melted, divided)
- 2 egg yolks
- 1/2 tsp vanilla extract
- 1/3 cup jelly or jam ((no large fruit pieces))
- 1/3 cup granulated sugar (to roll donuts)
Nutrition:
- Calories: 211 kcal
- Carbohydrate: 37 g
- Protein: 3 g
- Fat: 5 g
- Saturated Fat: 2 g
- Cholesterol: 43 mg
- Sodium: 60 mg
- Fiber: 1 g
- Sugar: 15 g
- Serving Size: 1 serving
- In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
- Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
- Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
- Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
- Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
- Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
- Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.
Jelly Donuts
Light and fluffy doughnut dough made into delicious jelly doughnuts. Simple to make at home.
Provided by: Jessica Robinson
Total time: 183 minutes
Cook time: 3 minutes
Prep time: 180 minutes
Yields: 18 servings
Cuisine: American,Southern
Number of ingredients: 12
Provided by: Jessica Robinson
Total time: 183 minutes
Cook time: 3 minutes
Prep time: 180 minutes
Yields: 18 servings
Cuisine: American,Southern
Number of ingredients: 12
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup lukewarm water
- 1 1/2 cups whole milk (warm)
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 3 large eggs (room temperature)
- 5 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter (softened)
- canola oil for frying
- sugar to coat doughnuts
- 1 (18-ounce) jar Raspberry preserves or jelly
Nutrition:
- Calories: 230 kcal
- Carbohydrate: 36 g
- Protein: 6 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 43 mg
- Sodium: 195 mg
- Fiber: 1 g
- Sugar: 6 g
- Serving Size: 1 serving
- Jelly Doughnuts
- In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
- Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours.
- Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
- Roll out the dough to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 1/2-inch round doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.
- Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan) Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.
- OR To make doughnuts immediately, let the doughnuts rise on the counter for about 30 minutes. (Cover the tray loosely with plastic wrap or with a clean kitchen cloth)
- Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet. Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.
- Cook a few doughnuts at a time for about 1-2 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. While they are still warm, gently toss in granulated sugar.
- Place preserves or jelly into a pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze in preserves or jelly to fill. Enjoy immediately with a fresh cup of coffee, if desired.
