Jelly Donuts

Name: Jelly Donuts
Prep time: 30 min
Total time: 2 h 15 min
Yield: 1 dozen donuts
Ingredients: 1 recipe Basic Yeast Donuts; 1 cup jam or jelly; 1 cup granulated sugar

Breakfast Dessert Brunch Donuts Sugar Fried Food Easy

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1 dozen donuts Easy

(1) Total: 1 hr, plus 1 hr 15 mins rising time Active: 30 mins

PREVIOUS: Sazerac Jelly Shots NEXT: Sufganiyot (Israeli Jelly Donuts)

Ingredients (3)

1 recipe Basic Yeast Donuts
1 cup jam or jelly
1 cup granulated sugar

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Nutritional Information

Calories160
Fat1.23g
Saturated fat0.51g
Trans fat0.02g
Carbs37.32g
Fiber0.4g
Sugar30.6g
Protein0.42g
Cholesterol1.6mg
Sodium25.43mg
Nutritional Analysis per serving (12 servings) Powered by

Donut-shop jelly donuts can be tasty even when the filling looks industrial and shiny, but these deliciously rich jelly donuts are the real thing. Start with the dough for our Basic Yeast Donuts. Cut the risen dough in circles, let them rise again, and fry. The final step is creating a pocket in the center of each donut, filling with your favorite jelly or jam, and tossing in sugar to coat.

Special equipment: For this recipe, you’ll need a smooth-sided biscuit cutter measuring 2 1/2 to 3 inches in diameter and a pastry bag fitted with a small tip.

If you need more recipe ideas, check out all of Chowhound’s donut recipes.

by Kim Laidlaw

Instructions

1Mix the dough, let it rise, and roll it out to a 1/4-inch thickness following the directions in step 1. Cut out rounds using a 2-1/2- to 3-inch biscuit cutter with smooth sides. Follow the directions to proof and fry the donuts.
2Working with 1 round at a time and using a paring knife or a wooden skewer, carefully carve a small opening in the side of each round, forming a cavity. Fill a piping bag fitted with a small tip, or a plastic bag with a small corner cut out, with the jam or jelly. Pipe 1 or 2 tablespoons into each donut round.
3Fill a shallow bowl with the granulated sugar and toss the filled donuts until they’re evenly coated.