Super Easy Jelly Doughnuts Recipes

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:

• Microwave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook.
• Add the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment paper; dust with flour.
• Turn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes.
• Heat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches.
• Put the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely.
• Using a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut.
• Blueberry-Lemon Poppy Seed
• Skip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds.
• Apple-Cinnamon
• In Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter.
• Learn how to make a Hanukkah favorite: jelly doughnuts!
• Lemon-Raspberry
• In Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd).
• Strawberry-Chocolate
• Skip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth).

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
• When the doughnuts are cool enough to handle but still warm, roll them around in a shallow bowl of granulated sugar to coat. Fill with your favorite jelly.

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

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!

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.

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.