The beginning of a new year calls for Jelly Doughnuts. Not just any doughnut will do – they have to be filled with strawberry jelly. Why? I’m not quite sure. Ever since I was a little girl, I remember my mom serving jelly doughnuts sometime during the first couple of days of the new year. It’s one of my favorite traditions…. because, um, they’re doughnuts!!! When everyone makes resolutions of living healthier and looks forward to a fresh new start, we got a break and were allowed one of the fluffiest and most scrumptious doughnuts I’ve ever tasted. After that, we had another 365 days until jelly doughnuts would be allowed for breakfast again. Now you know why I’m so excited to share them today!
Since I have had many years of tasting the most amazing jelly doughnuts from a teeny local bakery, you can be sure that these doughnuts had to endure an extremely picky and choosy palate. I could not believe how authentic these tasted. Food that brings you back to your childhood always is the best kind. These came so close to the real thing – I am not sure I’d be able to tell the difference between the original and my homemade version. So awesome and dangerous at the same time. Hopefully I won’t have to break my mom’s rule of having these only once a year!
We always had to choose between glazed or rolled in sugar. And of course, I always tried to get away with having one of each, which basically never happened since they were counted. Smart, those parents!
Something tells me that this year is going to be extremely tasty and wonderful!
Is it doughnut or donut? I know you can use either, but it still confuses me. I am trying to keep it consistent here, but I keep switching back and forth and see myself using “backspace” a lot, ha! Well, I guess what counts most is that these doughnuts are a melt-in-your-mouth perfection.
Needless to say, I recommend you make these ASAP. Jelly Doughnuts make for an excellent year!
Here’s my favorite quote of the week: ”Do you know that nothing you do in this life will ever matter, unless it is about loving God and loving the people he has made?” ~ Francis Chan
- 2 1/2 teaspoons (1 envelope) active dry yeast
- 2/3 cup warm milk (110 F)
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons kosher salt
- 3 eggs
- 7 tablespoons butter, cut into pieces
- 2-3 cups canola oil
- 1/4 cup of sugar for rolling the doughnuts, optional
- 1/4 cup strawberry jelly
- 1 1/4 cups powdered sugar
- 2 tablespoons milk
- 4 tablespoons unsalted butter, softened
- 1. With the help of an electric mixer fitted with the dough hook, mix together the yeast and milk and let sit for 10-15 minutes (Yeast mixture should start to bubble. If not, discard and start over). Add the flour, sugar, salt and eggs. Mix until thoroughly combined, about 2 minutes. Next, add butter, 2 tablespoons at-a-time and mix for 2 minutes after each addition, a total of about 6 minutes.
- 2. Transfer dough to another bowl and cover with a clean towel. Let rest in a warm place until doubled in size, about 1 1/2 to 2 hours (You can also cover the dough with plastic wrap and refrigerate for 6 hours or overnight. Proceed with Step 3 in the morning).
- 3. Grease parchment paper and line a baking sheet. Flour your work surface and roll out dough. Dough should be about 1/2-inch thick. Using a biscuit or round cookie cutter, cut out 12 round pieces of dough. Place on prepared baking sheet and cover with the clean towel and let rise in a warm place for another hour or until almost doubled in size.
- 4. When doughnuts are ready to be fried, heat the canola oil in a skillet until it reaches 350 degrees F. Place 1/4 cup sugar in a bowl. Line another baking sheet with paper towels.
- 5. Place 3 doughnuts at-a-time into the skillet and fry 2 minutes per side or until doughnuts are golden brown. Remove from the skillet and place on lined paper towel baking sheet (to get rid of excess oil). Roll warm doughnuts in sugar until evenly coated, if desired. Place fried doughnuts on a wire rack to cool completely.
- 6. Once cooled, fill a piping bag fitted with a #12 Wilton decorating tip with jelly. Insert tip into cooled doughnuts and fill with jelly.
- 7. If you want to dip your doughnuts into the glaze, mix powdered sugar, milk, and butter until well combined. Dip doughnuts into the glaze and place back onto cooling rack to let the glaze harden, about 15 minutes. Enjoy!
- Doughnuts are best eaten on the same day, but will keep up to 2 days in an airtight container.
- I discarded the leftover dough. Rolling the dough a second time could result in firm doughnuts.