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Rich Jelly Donuts

Much better than store-bought
Prep Time10 mins
Cook Time8 mins
Total Raising Time1 hr 40 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: homemade jelly donuts, rich jelly donuts
Servings: 6
Calories: 431kcal


  • 2 1/4 tsp dry yeast 1 envelope
  • 1 cup whole milk
  • 2 egg yolks beaten well
  • 1/4 cup sugar
  • 2 tbs unsalted butter melted
  • 1/2 tsp salt
  • 3 cups flour
  • Oil for frying
  • Sugar for dusting
  • 1/2 cup jam or jelly for filling


  • Scald milk in a small saucepan--scalding is when you see bubbles begin to form around the edge of the pan. The temp is about 180F/82C/. Remove from heat and cool to lukewarm.
  • Place the lukewarm milk in the bowl of a stand mixer and sprinkle the yeast on top. Let this stand for 5 minutes. Add 1 cup of the flour, mix together and let this stand for 20-30 minutes--till it gets nice and bubbly.
  • Next add the melted butter, sugar and salt and mix. Add the beaten egg yolks. Switch to the dough hook and add only enough of the remaining flour to get a soft, moist but not sticky dough. Knead for 2 minutes. If the dough appears sticky, add another tablespoon of flour. Transfer the dough to an oiled bowl, cover and let rise until doubled--about 90 minutes.
  • Line a baking sheet with parchment.
  • Roll out dough to 1/2-inch/1.25 cm thickness. Cut using a 3-incb/3.75-cm biscuit or tart cutter. A drinking glass of the same diameter works just as well.
  • Place the dough rounds on the prepared sheet. Cover with a cloth or paper towel (you don't want the dough getting damp, hence the cloth. Let rise for 30-40 minutes.
  • Meanwhile, heat the oil in a deep skillet to 360F/182C. If you have a deep-fat fryer, that works very well because it will maintain the proper temperature.
  • Carefully add the dough to the hot fat--don't crowd the pan, work in shifts. In a 12-inch skillet, I fried 3 at a time.
  • Fry until the side in the oil is a very deep brown (but not burned), then flip them over and fry to the same color--hint--I use wooden chopsticks for this.
  • Remove to a cooling rack to drain and while they're still hot, roll them in sugar. Then let them cool completely.
  • When the donuts are cool, use a sharp knife and cut a small slit in the side of each donut. You can use a pastry bag to fill them using the plain round tip, filling with about 1 tablespoon of the jam.


Serving: 1donut | Calories: 431kcal | Carbohydrates: 80g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 227mg | Potassium: 193mg | Fiber: 3g | Sugar: 24g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg