jelly donut

Jelly Donut Shot

Chambord

Bailey's Irish Cream

Add the Chambord to a shot glass.

Place a small spoon gently inside the shot glass over the Chambord and slowly pour the Bailey's until it reaches near the top.

Enjoy!

Homemade Jelly Donuts (also called Sufganiyot) are perfect for weekends, holidays and special occasions! Soft, pillowy donuts, with golden exteriors, rolled in sugar and filled with sweet jelly - like the donut shop, but better!

Jelly Donuts

milk (whole milk preferred, 90°F to 100°F)

instant yeast (or active dry yeast)

sugar

flour flour

eggs (room temperature)

salt

unsalted butter (room temperature)

vegetable oil (enough to fry the donuts (2 quarts is good))

granulated sugar (for tossing the donuts in)

raspberry jam (or strawberry jam)

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn&#39;t foam, you will need to start over with fresh yeast.)

Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.

Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.

Scrape down the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.

Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)

Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.

Line two large baking sheets with parchment paper and lightly grease the parchment. Set aside. Lightly flour a work surface.

Punch the dough down several times to release the air bubbles and then transfer to the floured surface.

Shape the dough into a ball then use a sharp knife or kitchen scissors to cut the ball into quarters. Cut each quarter into quarters again. You will be left with 16 pieces of dough.

Use your hands to roll and shape each piece of dough into a tight ball.

Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Donuts

Pour the two cups of granulated sugar into a large bowl. Set aside.

Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)

Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.

Immediately toss in sugar then set on a wire rack.

Continue working until all the donuts have been fried and tossed in sugar. Make sure to monitor the temperature of the oil as you go.

Transfer the jam to a piping bag and snip the end off with a pair of scissors.

To fill the donuts: use a pair of scissors or sharp knife to make a hole in the side of each donut. Pipe the filling into each donut. You will know when they are full because they will feel plump and heavy in your hand.

Enjoy the donuts while they’re still warm and fresh!  

Fry Donuts

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Jelly Donut Shot

Jelly Donuts

Top 2 jelly donut recipes from across the web

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

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Jelly Donut Shot

Jelly Donuts

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