These Baked Jelly Filled Donuts are undeniably soft as cotton and so delicious! If you’re not a jelly donut fan, don’t worry! Simply fill the donuts with your favorite filling.
- 2 1/2 cups all-purpose flour, divided, plus more for dusting*
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 packet of instant yeast, (quick-rising, rapid-rise), about 2 1/4 teaspoons
- 2/3 cup of warm milk, 110 to 115 degrees
- 3 tablespoons unsalted butter, melted
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup jelly or seedless jam with no chunks of fruit
- Preheat an oven to 160 degrees and turn it off. Keep the door closed. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 1 cup of flour, sugar, salt, and yeast. Add the warm milk, melted butter, egg yolks and vanilla. Whisk until well combined and smooth.
- Cover the bowl with plastic wrap and and allow it to rest on a counter for 10 minutes or until you see a few tiny bubbles begin to form on top.
- Add about 1 1/4 cups of the remaining flour to the bowl and mix with a spatula or wooden spoon until the dough holds together and no longer sticks to the sides of the bowl. If the dough is sticky or sticks to the bowl, add some of the remaining 1/4 cup of flour as needed, until the dough doesn’t stick to your fingers or the bowl. Knead the dough in the bowl with your hand for 5 minutes and form it into a round ball.
- Cover the bowl with a towel or plastic wrap. Check the oven temperature. Once the oven is warm, around 100 degrees, no hotter, place the bowl in the warm oven. Allow the dough to rise for 45 minutes or until doubled in size.
- Transfer the dough to a lightly floured work surface. Roll the dough out to 1/2-inch in thickness or just slightly under, definitely not thicker than 1/2-inch. The donuts will rise quite a bit during the second rise. Using a 2 1/2-inch round cookie or biscuit cutter, cut out the donuts, re-rolling and using the scraps. Place them on the cookie sheet, leaving some room between them.
- Cover the donuts with a linen kitchen towel and place them back in the lukewarm oven for 20 minutes. Remove them from the oven, leave them covered, and preheat the oven to 375 degrees. Uncover the donuts and return them to the oven. Bake for approximately 10 minutes or until the tops are a light golden brown.
- Remove the donuts from the oven and immediately brush them with the melted butter and roll them in the sugar, coating all sides.
- Use your favorite seedless jam or jelly here. Microwave the jam/jelly for a few seconds in the microwave and mix it a little with a spoon. If there are any pieces of fruit, mash them with the spoon until the mixture is smooth.
- Place a piping tip on a pastry bag. I used a Wilton Bismarck #230 tip, made exclusively for filling cupcakes and pastries, but you can also use a round tip.
- Cut a small deep slit in the side of each donut. Fill the piping bag with the jam/jelly. Insert the tip into the slit of each donut, piping a small amount of the jam/jelly into each donut.
- Serve immediately or keep covered in an airtight container for up to one day. Donuts are best the next day if they’re slightly warmed for a few seconds in a microwave.
- *When measuring the flour, use the spoon and level method, if not sifting. Use a fork to lightly aerate the flour in your bag or container, then use a spoon to spoon the flour into your measuring cup and level off with a knife.
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