Description
These classic jelly-filled donuts are fluffy, sweet, and perfectly fried to golden perfection with a soft interior filled with luscious raspberry jelly. Made with a tangzhong method for extra softness, these donuts are rolled in granulated sugar and filled just before serving, making them an irresistible breakfast or brunch treat.
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
For Frying and Finishing
- Neutral oil, for frying (canola, vegetable, or avocado oil)
- 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 the mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
- Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until dough forms.
- Add Butter: With mixer running on low, add softened butter one tablespoon at a time, fully incorporating each addition. Increase speed to 2 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.
- Shape Donuts: On a floured surface, roll dough to 3/4-inch thickness. Cut out 9 donuts using a 3-inch round cutter. Gently re-roll scraps once and rest for another 5–10 minutes. Place each donut on parchment squares on a baking tray.
- Proof Donuts: Loosely cover donuts with plastic wrap and let rise until doubled and puffy, about 45–65 minutes. The dough should feel airy when touched.
- Heat Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy pot to 350°F. Maintain steady temperature with a thermometer.
- Fry Donuts: Lower 1-2 donuts with parchment paper into the oil using a slotted spoon. After 5–10 seconds, remove parchment using tongs. Fry donuts for 2 ½ minutes total, flipping halfway. Transfer to wire rack lined baking sheet to drain.
- Coat in Sugar: Once cooled completely, roll donuts thoroughly in granulated sugar until fully coated.
- Fill Donuts: Fill a piping bag fitted with a small round tip with raspberry jelly. Insert the tip into the side of each donut and gently pipe jelly until you feel the donut puff and jelly pushes back slightly.
Notes
- Measure dry ingredients properly using spoon-level method or a kitchen scale for best results.
- Store donuts in a container at room temperature for up to one day to keep them soft and moist.
- Maintain oil temperature close to 350°F to avoid greasy or undercooked donuts.
- Allow donuts to fully proof and feel light and puffy before frying for proper texture and appearance.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
