What can I say? These were a family favorite growing up and considered a major treat. They only appeared a couple of times a year at my house (Easter Brunch for sure). What’s not to like? It’s fried dough and every nationality has a version. Full disclosure, I rarely make donuts. I honestly can only remember making these once and I know there was another time when I made custard donuts but I digress.
I’m pretty sure fried dough shouldn’t be in regular rotation as anyone’s house…rolled in sugar and filled with jam just puts this in the “maybe once a year category”. So if you are going to indulge, why not make it yourself and make it the best darn donut anyone has ever had? This should be whipped out to impress or in my case, when I’m serving a traditional family brunch.
This recipe is not hard so don’t be scared off by the time or the # of steps. Most of the time is “passive” where you are just waiting for the dough to do its thing! Since you can do most of the work the night before and just spend a little time in the morning finishing these before brunch, it is so well worth it.
If you are duplicating my family’s Easter Brunch, you’ll see the rest of the components are super easy and stress free so this becomes the star! If the idea of finishing the donuts in the morning is overwhelming, you can make them immediately after working with the dough and letting it rise the night before. At STEP 5 above (and to finish the donuts without overnight refrigeration) let the doughnuts rise on the counter for another 30 minutes covered loosely with plastic wrap. This will give them the final rest they need. Then proceed to step 6. You certainly can fry, roll in sugar and fill the night before…no problem. Just be sure they are covered on the kitchen counter until morning when you serve (if you were able to get through the night without eating them…LOL)
I’m a big fan of the Bonne Maman preserves. I’m able to find it at my grocery store but any quality preserves or jam will work. While most jelly donuts won’t have seeds in the jelly, mine does because of my preserve choice. I don’t think it takes away from the donut at all but if causes you grief, just get a seedless jam.
If you love these (And I know you will.), try the whole Easter Brunch menu I have pulled together. Looking for other delicious baked recipes? Try these:
Lemon Olive Oil Cake with Balsamic Raspberries
Cinnamon & Pear Glazed Mini Olive Oil Bundt Cakes
New York Style Jelly Donuts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 ¼ Tsps. (1 packet) active dry yeast
- 1/4 Cup Lukewarm water
- 1 1/2 Cups Warm whole milk
- 1/4 Cup Granulated sugar
- 2 Tbsp. Honey
- 3 Lg. Eggs, room temperature
- 5 1/2 Cups All-purpose flour plus more for work surface and working the dough
- 1 Tsp. Kosher salt
- ½ Cup Unsalted butter, set on kitchen counter for 1/2 hour to soften slightly then cut into small pieces
- 4 Cups of canola oil, approximately
- 1 (13-ounce) Jar Bonne Maman Raspberry preserves
- 2 Cups Granulated sugar to coat donuts
Instructions
- In a stand mixer dissolve the yeast in the warm water. (warm tap water is fine) Stir and let dissolve for a minute. Add the warm milk (heat in the microwave for 30 seconds), sugar, honey and eggs. Gently whip the ingredients together. Swap out the beater for the dough hook attachment, and gradually add in the flour and salt and combine. Scrape the bottom and sides of the bowl with a rubber spatula as needed. Add a few pieces of the butter at a time and incorporate it into the dough. Scrape the bowl again as needed. Beat the dough until it becomes smooth. About 7-10 minutes.
- Dump the dough out onto a floured work surface and knead for about five minutes until smooth. This dough is going to be sticky when you first start working with it. After kneading, is will be smooth. Shape into a round ball. Wipe out the original mixing bowl and spray with cooking spray. Put the ball of dough in the bowl and cover loosely with plastic wrap. Cover that with a clean kitchen towel. Place the bowl in a warm place in the kitchen and let it rise until doubled in size, about 1 to 1 ½ hours.
- Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
- Dump the dough on a floured surface and roll out the dough to about ¾-inch thickness. Using a 3 – 4 inch donut cutter or biscuit cutter, cut out doughnuts and place them on a baking sheet lined with foil or parchment paper. Leave an inch between each donut. HELPFUL TIPS: Be sure to dip the cutter into a bowl of flour to coat the cutter. This will help the donuts release when you are finished cutting them. Coat the cutter before you cut every donut to prevent sticking. I will twist the cutter into the dough several times to really cut through the dough then bang on the countertop to release the donut. If all else fails, push the donuts out and just pat them into shape.
- Cover loosely with plastic wrap and put in the refrigerator overnight. The last proofing is done overnight in the fridge so they are ready for you just in time for brunch! (Want to eat donuts NOW and not wait until morning? See my notes.)
- The next morning, place the 2 cups of granulated sugar in a shallow bowl or large platter. Put to the side.
- Add about 3 inches of canola oil in a 12 – 14 inch cast iron skillet with at less 5 inch sides. Heat up the oil over medium heat to 375 degrees. Check the oil frequently to maintain 375 degrees at all times while frying doughnuts. Use a thermometer…don’t guess.
- Cook a couple of doughnuts at a time for about 1 1/2 – 2 minutes per side until golden brown. Gently flip them over being careful not to splash the hot oil. Don’t crowd the pan. Once fried, place them on a sheet pan lined with paper towels to absorb excess oil. While they are still warm, gently roll the donuts in the granulated sugar and put them on a platter.
- When all the donuts are fried, covered in sugar and cool, fill a pastry bag, fitted with a plain tip, with the raspberry preserves. Insert the tip into the side of each doughnut and squeeze in the preserves until the donuts are full and some of the jam is “trying to escape”. They should feel heavy. Place on a platter until all are done and you are ready to serve. Enjoy!
