Jelly Donut Cake Recipes

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
• In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.
• In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
• Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
• In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Steps:

• Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
• Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
• Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch round cutter, cut out about 9 rounds. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
• Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely.
• Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with jelly. Fill each donut with about 2 teaspoons jelly (it should puff slightly in center). Dust with confectioners' sugar.

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.

Steps:

• Make the dough: Mix 1 1/2 cups flour, the milk and yeast in a stand mixer fitted with the paddle attachment on low speed until combined, about 45 seconds.
• Cover the yeast mixture with the remaining 1 1/2 cups flour, the sugar and salt; set aside until the yeast mixture starts to rise through the flour and the mixture looks craggy, about 45 minutes. Add the eggs and mix on low speed until just incorporated. Increase the speed to medium high and beat until the dough is smooth, uniform and starts to pull away from the sides of the bowl, about 5 minutes.
• With the mixer running, add the 3 sticks butter, 1 cube at a time, making sure each piece is incorporated before adding the next. Scrape down the sides of the bowl and mix 1 more minute. Transfer the dough to a separate large bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
• Brush a 10- to 15-cup Bundt pan with the melted butter to coat. Place the dough in the pan, gently patting it down until it is even. Cover with plastic wrap and let rise in a warm spot until the dough fills two-thirds of the pan, 2 to 2 1/2 hours.
• Position a rack in the lower third of the oven and preheat to 375 degrees F. Bake the cake until dark golden brown, about 35 minutes. Transfer to a rack and let cool 15 minutes in the pan, then invert onto the rack to cool completely, about 2 hours.
• Make the syrup and filling: Combine 1/4 cup each sugar, raspberry jam and boiling water in a bowl, stirring to dissolve the sugar; set aside. Invert the cake again and make eight 2-inch-deep, 1-inch-wide incisions evenly spaced around the bottom of the cake with a paring knife. Fill a pastry bag fitted with a 3/4-inch tip with the remaining 1 1/4 cups jam and pipe it evenly into the incisions. Let the cake sit 5 minutes, then invert back onto a plate and brush with the raspberry syrup. Let sit 5 minutes, then sprinkle with the remaining 1/4 cup sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
• Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
• Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
• Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
• Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.