Kitchen Corner
September 13, 2016
Home-made Jelly Doughnuts

I have been on a search for a good doughnut recipe for years and I must say this one is quite good.

You will need:

2 1/2 cups flour + additional flour for kneading

1/2 cup whole milk

1/3 cup + 1 tsp sugar

3 large egg yolks

2 1/2 tsp active dry yeast

2 tbsp salted butter

1 tsp vanilla extract

3 1/2 cups oil for frying{{more}}

3 cups strawberry jam or filling – store bought or homemade

Powdered sugar (icing sugar) for dusting


In a small bowl, add 1 tsp sugar, yeast and milk. Keep this mixture aside for about 15 minutes until it becomes foamy. In a deep mixing bowl, add flour, sugar, egg yolks, butter, vanilla extract and yeast mixture. Mix everything with a spoon until you have a sticky mixture. Dump the mixture onto your floured countertop and start kneading until you form a dough ball that’s not sticky. Add some additional flour at this point to help with all that kneading if you need to. The dough should eventually bounce back when poked with a finger. Oil a bowl and place the dough ball in it. Cover it with saran wrap and keep it in a warm area and allow the dough to rise for 1 1/2 hours.

Now, flour your countertop again and roll out the dough at a thickness of 1/4 inch. Use a round cutter to cut out circular pieces. Cover these circles with saran wrap and allow them to rise for about 15 minutes. Heat oil in a saucepan until hot. Place the dough pieces into the oil very carefully and fry them on both sides until they are golden (about 40 seconds on each side).

Once finished, place them on a tray lined with paper towels. Then quickly roll the doughnuts in powdered sugar while they are still warm. Then, attach the round tip to a piping bag and fill it with strawberry jam/filling. On the side of the doughnut, make two holes with a wooden skewer about 1 inch apart. Push your piping bag into the holes and fill the inside of the doughnut with jam/filling. Do this for all the doughnuts. And you are done making homemade jelly doughnuts!

Tips: If you are using filling, then use a very large tip, so the fruit will pass through easily.