Description
These Baked Donuts Filled with Jelly are a delightful homemade treat featuring soft, fluffy yeast donuts baked to golden perfection and filled with your favorite jelly or jam. Lightly coated in sugar and brushed with butter, they offer a perfect balance of sweetness and richness, ideal for breakfast or an indulgent snack.
Ingredients
Scale
Dough Ingredients
- 2 1/2 cups all-purpose flour (divided, plus more for dusting)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp instant yeast (quick acting, 1 packet = 7 grams)
- 2/3 cup warm milk (110ËšF)
- 4 Tbsp unsalted butter (melted, divided)
- 2 egg yolks
- 1/2 tsp vanilla extract
Finishing Ingredients
- 1/3 cup jelly or jam (no large fruit pieces)
- 1/3 cup granulated sugar (to roll donuts)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp instant yeast, and 1/4 tsp salt until evenly mixed.
- Add Wet Ingredients: Pour in the warm milk, 3 Tbsp melted butter, 2 egg yolks, and 1/2 tsp vanilla extract; whisk vigorously until thoroughly combined.
- Rest the Dough: Cover the bowl with plastic wrap and let the mixture rest at room temperature for 10 minutes until bubbles start forming on the surface, indicating yeast activation.
- Knead the Dough: Add the remaining 1 1/2 cups flour gradually until the dough holds together and no longer sticks to the bowl. Knead the dough in the bowl for 5 minutes. If sticky, dust hands and dough lightly with flour as needed. Cover and let it rise in a 100ËšF oven for 45 minutes or at room temperature for 1 1/2 hours until doubled in size.
- Prepare for Baking: Line a baking sheet with parchment paper and preheat the oven to 375ËšF with the rack positioned in the center.
- Shape the Donuts: Turn the risen dough onto a floured surface and roll it out to just under 1/2 inch thick. Cut out 12 circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if necessary. Place the donuts on the prepared baking sheet, cover with a tea towel, and allow to rise again in a 100ËšF oven for 20 minutes or at room temperature for 45 minutes until puffed.
- Bake the Donuts: Bake the donuts uncovered in the center of the oven at 375ËšF for 10-12 minutes until lightly golden on top.
- Finish and Fill: Immediately brush each hot donut with the remaining 1 Tbsp melted butter and roll in granulated sugar to coat lightly. Using a knife, cut a deep slit on the side of each donut and pipe jelly or jam inside using a pastry bag or small spoon.
Notes
- Ensure the milk is warmed to about 110ËšF to activate the yeast properly without killing it.
- Use jelly or jam without large fruit pieces for easier filling and cleaner results.
- Dust your surface and hands with flour to prevent sticking when rolling out the dough.
- The second rise is important for light, fluffy donuts.
- For optimal results, bake the donuts immediately after shaping and rising.
- Store leftovers in an airtight container at room temperature and consume within 2 days for best freshness.
