doughnuts recipe

Packed with sugar and berry jam, these classic jelly donuts are best served hot. 

Classic Jelly Donuts

c. whole milk

dry yeast (2 1/4 teaspoon)

c. sugar

eggs

tbsp. unsalted butter,

Kosher salt

lemon

c. all-purpose flour,

qt. (64 ounces) canola oil, plus more for greasing

sugar

raspberry jam

In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).

Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).

Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).

Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.

Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners’ sugar and toss to coat.

Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.

Beth's Famous Glazed Yeast Donuts are light, fluffy, easy to make, and done in just a few hours with a rich and creamy glaze to go on top.

Beth's Famous Glazed Yeast Donuts

instant yeast

water (105-115 degrees)

milk (scalded, then cooled)

salt

shortening or melted butter

all-purpose flour

butter

vanilla

water

Dissolve yeast in warm water in a medium bowl, let rest for 10 minutes.

Add milk, sugar, salt, eggs, shortening or butter, and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.

Cover and let rise until double, 45-90 minutes. (Dough is ready when indentation remains when touched.)

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin.

Place cut donuts on a parchment or baking mat lined baking sheet. Cover and let rise until double, 20-30 minutes.

While the cut doughnuts rise, make the creamy glaze - heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Heat vegetable oil in deep cast iron skillet to 355 to 365 degrees F (use a thermometer here, it makes all the difference!).

Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil; drain on a double layer of paper towels.

Dip the hot doughnuts into creamy glaze, then set on cooling rack set inside of a rimmed baking sheet to collect the drips.

Can the donuts be baked instead of deep fried?  Thanks!

Made these this evening.  They were phenomenal!! I only used half the dough, the rest is in the fridge.  I'm hoping it will keep until tomorrow so I can make another batch.

This was great recipe. This was my first time making donuts and they turned out well. 
Thank you

My family loved these donuts!!! And the Creamy Glaze is AMAZING!! I put it on my hand held apple pies, drizzle it over coffee cakes and chocolate bundt cakes... any baked items that needs a little sweetness.
Thank you for sharing your recepe..

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Classic Jelly Donuts

Beth's Famous Glazed Yeast Donuts

Top 2 doughnuts recipe recipes from across the web

The most viewed doughnuts recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Jelly Donuts

Beth's Famous Glazed Yeast Donuts

The most viewed doughnuts recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine