Description
These homemade jelly-filled donuts are irresistibly soft, airy, and perfectly sweet. Made with a tangzhong starter for extra tenderness, they're fried to golden perfection, rolled in sugar, and filled with raspberry jelly for a classic breakfast treat that's sure to impress.
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 the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly until it thickens to a paste, about 4–5 minutes. Transfer to a small bowl and set aside to cool.
- Combine Dry Ingredients: In the bowl of a stand mixer with a dough hook, add bread flour, sugar, yeast, and salt. Mix briefly to combine.
- Add Wet Ingredients: Add milk, egg, and the cooled tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a rough dough forms.
- Add Butter: With the mixer running on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Then increase speed to medium (speed 2) and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
- First Rest: Shape dough into a ball, place in a lightly greased bowl, cover, and let rest for 20–30 minutes to relax.
- Shape Donuts: Turn dough onto floured surface, lightly flour top, and roll to 3/4 inch thickness. Use a ~3-inch round cutter to cut 9 donuts. Gently reroll scraps once and rest 5–10 minutes before cutting again.
- Final Proof: Place each donut on individual parchment squares on a baking tray, cover loosely with plastic wrap, and let rise until doubled and puffy, about 45–65 minutes.
- Heat Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C). Adjust heat to maintain temperature.
- Fry Donuts: Use a slotted spoon to lower 1–2 donuts with parchment into oil. Remove parchment after 5–10 seconds. Fry each donut for 2 ½ minutes total, flipping once halfway, until golden brown. Transfer to wire rack.
- Coat with Sugar: Once cooled completely, toss donuts in granulated sugar until fully coated.
- Fill with Jelly: Fill a piping bag with raspberry jelly fitted with a small round tip. Insert tip into side of donut and pipe until filled and donut puffs slightly.
Notes
- Measure dry ingredients properly using spoon-level method or kitchen scale for best results.
- Store donuts in a container at room temperature. Best eaten the same day but will stay fresh for up to one day.
- Maintain oil temperature close to 350°F to avoid greasy or undercooked donuts.
- Ensure donuts are fully proofed to develop proper texture and appearance before frying.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
