Description
Enjoy these classic homemade jelly donuts with a soft, fluffy texture and a sweet jelly filling. Fried to golden perfection and dusted with powdered sugar, they make a delightful treat perfect for breakfast, dessert, or any special occasion.
Ingredients
Scale
For the Dough
- 2¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons sugar
- ⅔ cup lukewarm milk
- 3½ cups all-purpose flour (up to 4 cups)
- ¼ teaspoon salt
- 1 large egg
- 1 cup sour cream
- 5 tablespoons unsalted butter (melted)
For Frying and Filling
- Vegetable oil (for frying)
- Jelly (your favorite, for filling the donuts)
- Powdered sugar (for dusting)
Instructions
- Activate the Yeast: In a small bowl, mix the active dry yeast, sugar, and lukewarm milk. Let it sit for about 15 minutes until the yeast dissolves and froths, indicating it is active and ready to use.
- Prepare the Dough: In the bowl of a mixer, combine the all-purpose flour and salt. Add the yeast mixture, egg, sour cream, and melted butter. Using the paddle attachment, mix for a few minutes until the dough is well combined and clean from the bowl sides.
- Let the Dough Rise: Transfer the dough to a bowl, cover it with a towel or plastic wrap, and let it rest in a warm place until it doubles in size, about 1 to 1.5 hours.
- Shape the Donuts: Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a 3-inch round cutter or glass to cut donut shapes.
- Heat the Oil: In a Dutch oven or a deep heavy pot, heat vegetable oil to 350°F (175°C) for frying.
- Fry the Donuts: Carefully place the donut shapes into the heated oil. Fry them until golden brown and crispy on both sides, about 1-2 minutes per side. Remove and drain on a wire rack.
- Fill the Donuts: Once cooled slightly, make a small cut on the side of each donut. Fill a piping bag fitted with a ¼ inch round tip with your favorite jelly and pipe the filling into each donut through the cut.
- Finish and Serve: Dust the jelly-filled donuts generously with powdered sugar and serve warm or at room temperature.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- If the dough is too sticky, add flour gradually but avoid adding too much to keep donuts soft.
- Maintain oil temperature at 350°F; too hot will brown donuts too quickly, too cool will soak them with oil.
- Use a candy thermometer for precise oil temperature control.
- Store leftovers in an airtight container and enjoy within 2 days for best freshness.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
