Description
Delicious homemade jelly-filled donuts made with a tender, fluffy dough enhanced by a tangzhong starter. These classic American breakfast treats are fried to golden perfection and coated in sugar before being filled with sweet raspberry jelly.
Ingredients
Scale
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil (canola, vegetable, or avocado), for frying
- Granulated sugar, for rolling
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- Make Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly until the mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
- Mix Dough: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
- Add Butter: With mixer on low, add softened butter a tablespoon at a time, allowing it to incorporate fully before adding more. Once all butter is added, increase speed to medium and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
- First Rest: Shape dough into a ball and place in a lightly greased bowl. Cover and rest for 20–30 minutes to relax the dough.
- Shape Donuts: On a floured surface, roll dough to 3/4-inch thickness. Use a ~3-inch round cutter to cut 9 donuts. Re-roll scraps once and rest for 5–10 minutes before cutting again. Place each donut on individual parchment squares on a baking tray.
- Final Proof: Cover donuts loosely with plastic wrap and let rise until doubled and puffy, about 45–65 minutes. When halfway through proofing, start heating oil to 350°F (180°C).
- Heat Oil: Heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to maintain 350°F. Use a candy thermometer to monitor temperature carefully.
- Fry Donuts: Using a slotted spoon, gently lower 1-2 donuts into the hot oil with parchment paper still attached. After 5-10 seconds, remove the parchment with tongs. Fry each donut for 2 ½ minutes total, flipping halfway, until golden brown. Transfer to wire rack-lined baking sheet to drain.
- Coat with Sugar: Once completely cooled, toss donuts in granulated sugar until fully coated.
- Fill Donuts: Fill a piping bag fitted with a small round tip with raspberry jelly. Insert into the side of each donut and pipe until the donut puffs slightly and jelly starts to push back.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results.
- Store donuts at room temperature in an airtight container; best eaten the day they are made but will remain soft for one day.
- Maintain oil temperature close to 350°F to avoid greasy or undercooked donuts.
- Allow donuts to proof fully until puffy and light; underproofed donuts will not fry properly or develop the signature pale ring.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
