Description
These Glazed Jelly Doughnuts are a delightful treat featuring a tender, fluffy dough filled with sweet strawberry jelly and finished with a smooth, sweet glaze. Perfectly fried to golden perfection and topped with a classic vanilla-sugar glaze, they make an irresistible homemade dessert or breakfast indulgence.
Ingredients
Scale
Dough
- 2 packets (1/4 ounces each) Active Dry Yeast
- 1/2 cup warm water
- 1/3 cup warm milk
- 3 egg yolks
- 1/3 cup butter, melted
- 1/2 cup sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- Strawberry jelly, 1/2 tablespoon per doughnut
- Oil for frying (vegetable or canola oil recommended)
Glaze
- 3 cups powdered sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup cold milk
Instructions
- Activate Yeast: In a large bowl, dissolve the active dry yeast in the warm water and let it sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dough: Add melted butter, warm milk, egg yolks, sugar, and salt to the yeast mixture. Mix well to combine all wet ingredients.
- Incorporate Flour: Gradually stir in the flour until a workable dough forms. Transfer the dough to a greased bowl, cover, and allow it to rise in a warm place for about 1 hour until doubled in size.
- Knead and Roll Dough: After the dough has risen, punch it down and knead it for 2 minutes on a floured surface. Roll out the dough to a thickness of 1/4 inch.
- Cut Dough Circles: Using a 2-inch circle cookie cutter, cut out 40 circles from the dough. You may need to re-roll scraps to get the full amount.
- Fill and Seal Doughnuts: Place a 1/2 tablespoon of strawberry jelly in the center of 20 dough circles. Top each with another circle and press the edges firmly to seal.
- Second Rise: Arrange the filled doughnuts on a greased cookie sheet, cover them, and let rise for another hour in a warm spot.
- Heat Oil: While the doughnuts rise, heat oil in a large pot to 375°F (190°C) for frying. Heating the oil may take the entire hour.
- Fry Doughnuts: Fry the doughnuts in hot oil for about 1 minute per side or until golden brown. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Prepare Glaze: While frying, whisk together powdered sugar, salt, vanilla extract, and cold milk until smooth to form the glaze.
- Glaze Doughnuts: Drizzle the glaze over the warm doughnuts to coat them generously. Allow the glaze to set slightly before serving.
Notes
- Ensure the water and milk are warm, not hot, to properly activate the yeast without killing it.
- Press edges firmly when sealing doughnuts to prevent jelly from leaking during frying.
- Maintain oil temperature at 375°F for even frying and to avoid greasy doughnuts.
- Use a thermometer to monitor oil temperature accurately.
- If glaze is too thick, add a little more milk; if too runny, add more powdered sugar.
- Best served fresh on the day of frying as doughnuts are most flavorful and soft then.
