Jelly doughnuts

Jelly doughnuts



  • butter, softened - 1/3 c
  • salt - 1 tsp
  • egg yolks - 3 item
  • all-purpose flour
  • each active dry yeast - 2 packages
  • cut warm water 110~ to 115~ - 1/2 item
  • warm milk 110~ to 115~ - 1/2 c
  • sugar, divided
  • jelly or jam - 3 Tbsp
  • egg white, beaten - 1 item
  • Oil for deep-fat frying - 1 item

How to make jelly doughnuts:

In mixing bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead). Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. Roll each portion to 1/4 inch thickness; cut with floured 2 1/2 inch 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 1 hour.

In an electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Roll doughnuts in remaining sugar while warm. Yield: 16 doughnuts.

Recipe categories: Eggs/dairy, Breads, Yeast breads.

Jelly doughnuts
Average rating: 2.8 of 5, total votes: 4
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
sugar, cinnamon, cream cheese, semi-sweet chocolate, vanilla, chopped pecans, pkg, can crushed pineapple
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