Homemade Jelly Donuts

By Brian Lagerstrom · 180 min

Ingredients

Instructions

1. Put the milk, yeast, eggs, sugar, melted butter, flour and salt in a mixer with a dough hook. Mix on low for 3 minutes until a ball forms, then on high for 6 more minutes until smooth and clearing the bowl.
2. Shape the dough into a ball in a bowl, tucking the edges under. Cover and let it ferment at room temperature for 60 minutes, until it has risen 30 to 40%.
3. Flour the dough, degas it gently, and roll it into a rough square about 11 inches (28 cm) across. Trim the edges to a neat square about 9 inches (24 cm), then cut it into nine 3 x 3 inch (8 x 8 cm) squares.
4. Place the squares on a parchment-lined tray, cover, and proof at room temperature for 60 to 70 minutes, until doubled.
5. Make the jelly: simmer the raspberries, 700 g sugar, lemon juice and vinegar over medium-high heat for 10 minutes, stirring often, until soft and most of the liquid is gone.
6. Press about half the cooked raspberries through a fine sieve, discard the seeds, and return the pulp to the pot. Bring back to a simmer, whisk in 60 g of pectin, and cook until it reaches 220°F / 105°C.
7. Pour the jelly into a shallow dish to cool, then refrigerate.
8. Heat the oil in a heavy pot to 340°F / 170°C. Fry the donuts in batches of three, for 90 seconds, flip with a spider or long spoon, and fry 90 seconds more until golden all over.
9. Drain the donuts on a wire rack. While still warm, coat the top and bottom in granulated sugar.
10. Make a cavity in each donut with a wooden spoon handle through a small opening. Pipe in about 45 g (3 tablespoons) of jelly.

Summarized from Brian Lagerstrom's video. Watch it for the details.

More recipes with

EggLemonMilkRaspberry