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Classic Raspberry Jelly Donuts

A close-up of a fluffy, sugar-coated raspberry jelly donut with visible bright red jelly filling.
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Make soft, sugary donuts filled with a bright, tart raspberry jelly. This recipe provides a straightforward method for a satisfying sweet snack.

Ingredients

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  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup whole milk, warmed to 110°F
  • 1/4 cup granulated sugar, plus 1 cup for coating
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 3 cups vegetable oil, for frying
  • 1 cup tart raspberry jelly

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of the sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/4 cup sugar, eggs, and melted butter to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the donuts: Gently punch down the dough. Roll it out on a lightly floured surface to about 1/2 inch thickness. Use a 3-inch round cutter to cut out donuts. Place the cutouts on parchment-lined baking sheets.
  7. Second rise: Cover the cut donuts loosely and let them rest for 30 minutes.
  8. Fry the donuts: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  9. Carefully place 2 or 3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1 to 2 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  10. Fill the donuts: Once the donuts are cool enough to handle, use a piping tip or a small knife to poke a hole in the side of each donut. Gently pipe about 1 to 2 tablespoons of the raspberry jelly into the center of each pastry.
  11. Coat the donuts: Place the remaining 1 cup of granulated sugar in a shallow dish. Roll each filled donut in the sugar until fully coated. Serve immediately.

Notes

  • For the best texture, ensure your milk is warm, not hot, when proofing the yeast.
  • Maintain the oil temperature carefully; if it is too cool, the donuts will be greasy, and if too hot, they will burn before cooking through.
  • You can substitute the raspberry jelly with any fruit filled jam you prefer.

Nutrition

Find it online: https://dishicious.com/raspberry-jelly-donut-joy/