Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h40m
Yield Makes about 9
Number Of Ingredients 13
Steps:
- Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
- Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
- Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch round cutter, cut out about 9 rounds. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
- Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely.
- Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with jelly. Fill each donut with about 2 teaspoons jelly (it should puff slightly in center). Dust with confectioners' sugar.
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Isaiah Newport
[email protected]I've been making jelly donuts for years, and this recipe is the best one I've ever tried. The donuts are always perfect, and the jelly filling is always delicious.
Nosi Nosu
[email protected]These jelly donuts were perfect! They were light and fluffy, and the jelly filling was delicious. I will definitely be making these again.
Othembela Botayi
[email protected]I made these jelly donuts for a party and they were a huge success. Everyone loved them! I'll definitely be making them again.
Taleeq Yaseen
[email protected]These jelly donuts were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Alayande Abdulmalik
[email protected]I made these jelly donuts for my kids and they loved them! They were so easy to make, and they turned out so delicious.
Asa
[email protected]These jelly donuts were a bit dense for my taste, but they were still good. I think I would try a different recipe next time.
Samira Kadii
[email protected]I've been making jelly donuts for years, and this recipe is the best one I've ever tried. The donuts are always perfect, and the jelly filling is always delicious.
willow willow
[email protected]These jelly donuts were perfect! They were light and fluffy, and the jelly filling was delicious. I will definitely be making these again.
Muskan ramiz
[email protected]I made these jelly donuts for a party and they were a huge success. Everyone loved them! I'll definitely be making them again.
Ebenezer Obiri
[email protected]These jelly donuts were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Rashid Zardari
[email protected]I'm not a big fan of jelly donuts, but I decided to give this recipe a try. I was pleasantly surprised! The donuts were really light and fluffy, and the jelly filling was just the right amount of sweetness.
Mirza Popy
[email protected]I made these jelly donuts for my kids and they loved them! They were so easy to make, and they turned out so delicious.
Xurmo Daacad
[email protected]These jelly donuts were a bit dense for my taste, but they were still good. I think I would try a different recipe next time.
Hm Hasnain
[email protected]I've been making jelly donuts for years, and this recipe is the best one I've ever tried. The donuts are always perfect, and the jelly filling is always delicious.
M&C Foulds
[email protected]These jelly donuts were perfect! They were light and fluffy, and the jelly filling was delicious. I will definitely be making these again.
August TV
[email protected]I made these jelly donuts for a party and they were a huge success. Everyone loved them! I'll definitely be making them again.
Ohene Prosper
[email protected]I'm not a big fan of jelly donuts, but I decided to give this recipe a try. I was pleasantly surprised! The donuts were really light and fluffy, and the jelly filling was just the right amount of sweetness.
Janelle Kirstenfeldt
[email protected]These jelly donuts were a bit more challenging to make than I expected, but they were worth the effort. They turned out so delicious, and my friends loved them.
Rita Ekeke
[email protected]I've tried many jelly donut recipes, but this one is by far the best. The donuts are so soft and airy, and the jelly filling is delicious. I highly recommend this recipe.
Nakanwagi Priscilla
[email protected]These jelly donuts were a hit with my family! They were so light and fluffy, and the jelly filling was the perfect amount of sweetness. I will definitely be making these again.