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Classic Strawberry Jelly Donuts

Close-up of a sugared strawberry jelly donut with a bite taken out, revealing bright red filling.
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Make classic sugar-coated donuts filled with fresh strawberry jam. This recipe provides a simple way to create a summer fruit twist on the donut shop favorite.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups strawberry jam (high-quality preferred)
  • 1 cup granulated sugar for coating
  • Vegetable oil for frying

Instructions

  1. Combine the warm milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the remaining 1/4 cup sugar, flour, and salt.
  3. Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  5. 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. Gently punch down the dough. Roll it out on a 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. Cover the cutouts loosely and let them rest for 30 minutes.
  8. Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  9. Fry the donuts in batches, about 2 per side, 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. While the donuts are still warm, roll them thoroughly in the granulated sugar coating.
  11. Once cooled slightly, use a piping tip or small knife to poke a hole in the side of each donut. Fill a pastry bag fitted with a plain tip with the strawberry jam. Pipe about 1 to 2 tablespoons of jam into the center of each donut.

Notes

  • For the best texture, make sure your milk is warm, not hot, to activate the yeast correctly.
  • Use a candy or deep-fry thermometer to maintain the oil temperature; too cool and the donuts will be greasy, too hot and they will burn outside before cooking inside.
  • If you do not have a piping bag, use a small spoon to gently fill the center of the donut after making a small pocket.

Nutrition

Find it online: https://dishicious.com/strawberry-jelly-donut-recipe/