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Jelly Filled Donuts Yum
Jelly Filled Donuts
Course dessert
Cuisine american
Prep Time
10 minutes

Cook Time
20 minutes
Passive Time 120 minutes
Servings
donuts
Ingredients
  • cups All purpose flour
  • 1 cup Whole-wheat pastry flour (or just use 2½cups All-purpose flour)
  • tsps Yeast (or 0.25oz sachet)
  • ¼ cup Sugar + 1 tsp, divided
  • 1 tsp Salt
  • ½ tsp Baking powder
  • ½ tsp Nutmeg
  • 3 tbsps margarine Vegan – melted (I used Earth Balance vegan butter)
  • ½ cup Superfine Sugar (I ground regular sugar in the blender to get the superfine sugar)
  • ½ cup Jam Jelly/ (I used seedless blackberry jam, but you can use any seedless jam/jelly, raspberry would be awesome too)
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
donuts
Ingredients
  • cups All purpose flour
  • 1 cup Whole-wheat pastry flour (or just use 2½cups All-purpose flour)
  • tsps Yeast (or 0.25oz sachet)
  • ¼ cup Sugar + 1 tsp, divided
  • 1 tsp Salt
  • ½ tsp Baking powder
  • ½ tsp Nutmeg
  • 3 tbsps margarine Vegan – melted (I used Earth Balance vegan butter)
  • ½ cup Superfine Sugar (I ground regular sugar in the blender to get the superfine sugar)
  • ½ cup Jam Jelly/ (I used seedless blackberry jam, but you can use any seedless jam/jelly, raspberry would be awesome too)
Jelly Filled Donuts
Instructions
  1. Mix yeast, 1tsp sugar with 1 cup of warm water (110°F) in a measuring cup. Let stand for 5 minutes or until the mixture is frothy and smells yeasty.
  2. Whisk together flours, remaining sugar, salt, baking powder and nutmeg in a large bowl. Grease separate bowl with oil.
  3. Stir yeast mixture into flour mixture with a wooden spoon until sticky dough forms. Add up to ¼ cup warm water to make smooth dough.
  4. Stir in the melted margarine.
  5. Dough is very soft and sticky at this stage. Turn it onto a well floured surface and knead for 6-8 minutes using extra flour as kneaded, until the dough is soft, smooth and pliable.
  6. Transfer to the oiled bowl, cover with plastic wrap or towel and let rise in a warm place for 1½ hours.
  7. Flour a baking sheet. Roll the dough into ¼” thick round on a well-floured surface. Cut into circles using 2″ round cutter and place them on the floured baking sheet. (I used the lid of a Bru bottle as my cutter.) Loosely cover with plastic wrap and let rest for 15 minutes.
  8. Heat oil until hot but not smoking. Fry donuts in oil for 3-5 minutes, or until deep golden brown on all sides, flipping 2-3 times. Drain on paper-towel lined baking sheet.
    Heat oil until hot but not smoking. Fry donuts in oil for 3-5 minutes, or until deep golden brown on all sides, flipping 2-3 times. Drain on paper-towel lined baking sheet.
Recipe Notes

Roll the donuts while still warm in superfine sugar. Cool.

Poke small hole in side of each donut with a toothpick or a skewer. Using a pastry bag fitted with small round tip, fill each donut with 1tsp of jam/jelly.

Don’t forget to check out what the other Marathoners are cooking up in their kitchens.

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