Back to recipes

Edit Recipe

Recipe Title *

Recipe Photo

Replace Photo Remove photo

New photo preview:

Ingredients

Amount

Unit

Ingredient

Preparation

No ingredients yet. Click "Add" to add ingredients.

Directions

Make the dough: In the bottom of a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5 minutes; it should become a little foamy. Whisk in yolks, any zest or extracts youd like to use, then butter and zest. Dont worry if the butter doesnt fully combine.

With a stand mixer: Add half the flour and let the dough hook mix it in slowly, on a low speed. Add second half of flour and salt and let the dough hook bring it together into a rough dough. Run machine for 3 to 4 minutes, letting it knead the dough into a smooth, cohesive mass.

Cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.

On a lightly floured counter, roll dough to a 1/2-inch thickness. Cut into 2-inch rounds; no need to re-roll scraps unless you wish; I like to keep the odd shapes for getting the hang of frying before cooking the final doughnuts. Or, if youre vehemently against scraps and re-rolling, you can make small square doughnuts, which are surprisingly cute. Let cut dough rise for another 30 minutes at room temperature, loosely covered with a towel at room temperature, or in the fridge overnight, on an oiled tray, covered loosely with oiled plastic wrap (use this longer rise only if did the 1-hour rise the first time; two overnights is too much for this dough).

Fry the doughnuts: Heat 2 inches of oil to 350°F (175°C) in a cast-iron frying pan (I like using one because it so delightfully re-seasons them) or heavy pot. Use your dough scraps to practice and get an idea of how quickly the doughnuts will cook. Then add about 4 doughnuts at a time to the oil, cooking on the first side until golden brown underneath, about 1 to 2 minutes, but often less so keep a close eye on them. Flip doughnuts and cook on the other side, until it, too, is golden brown underneath, about another minute. Drain doughnuts, then spread them on a paper towel-lined plate to absorb extra oil. Repeat with remaining doughnuts.

When doughnuts are cool enough to handle, place jelly or jam in a piping bag with a round tip with a 1/4- to 1/2-inch opening. You can fill doughnuts from the tops or sides; I did half with each. Press the tip of the jam bag halfway into the doughnut, and squeeze in the jam until it dollops out a little from the hole. Repeat with remaining doughnuts.

Finish doughnuts: Either generously shower doughnuts with powdered sugar on either side, shaken from a fine-mesh strainer, or roll the doughnuts gently in a bowl of powdered sugar.

Notes

Nutrition Facts (per serving)

Calories

Protein (g)

Carbs (g)

Fat (g)

Fiber (g)

Sugar (g)

Sodium (mg)

Cholesterol (mg)

Leave fields empty if nutrition data is not available. Values are per serving.

Cancel

AI Image Search

Title

Danger Zone

Delete this recipe

Once deleted, this recipe cannot be recovered.

Delete Recipe

Are you sure you want to delete "Jelly Donuts from Smitten Kitchen"? This action cannot be undone.