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Jelly Donut Recipe
Ash Tyrrell

Jelly Donut Recipe

I made these Hanukkah jelly donuts last week, and my kitchen smelled like a bakery for hours. The dough turned out soft, pillowy, and golden after a quick fry. I loved piping the sweet strawberry jam into each one, because that first bite is pure joy. Honestly, this sufganiyot recipe is much easier than I expected.
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Total Time 4 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • ¾ cup 170 ml lukewarm water – Warm, not hot, so the yeast wakes up gently.
  • 4 tablespoons granulated sugar – Feeds the yeast and adds a light sweetness.
  • 2¼ teaspoons instant yeast – Check the date since old yeast means flat donuts.
  • 3⅔ cups 520 g all-purpose flour, plus extra for dusting – Weigh it if you can for a soft, even crumb.
  • ¼ cup 57 ml neutral vegetable oil – Keeps the dough tender and rich.
  • 2 large eggs at room temperature – Cold eggs slow down the rise, so take them out early.
  • 4 teaspoons vanilla extract – Gives the dough that warm bakery aroma.
  • 1 teaspoon salt – Balances the sweetness and strengthens the dough.
  • 1 cup 283 g strained strawberry jam – Straining removes chunks so it pipes smoothly.
  • Neutral oil for frying – Pick one with a high smoke point and a mild taste.
  • ½ cup 57 g powdered sugar, for dusting – Dust right before serving so it stays snowy white.

Method
 

  1. Add the lukewarm water, yeast, sugar, flour, oil, eggs, vanilla, and salt to your mixer bowl. Mix on low speed for about 15 minutes. The dough will be very sticky, and that is exactly what you want for soft donuts.
  2. Place the dough in a large, lightly oiled bowl. Cover it with plastic wrap and a tea towel, then leave it somewhere warm. It should double in size in about 2 hours.
  3. Line a baking sheet with parchment paper. Dust the parchment and your work surface with plenty of flour. This stops the sticky dough from clinging to everything.
  4. Turn the dough onto the floured surface and pat it into a ½ inch thick round. Dip your cutter in flour and cut out as many circles as you can. Re-roll the scraps and cut again so nothing goes to waste.
  5. Set the circles on the prepared sheet and dust them lightly with flour. Cover with a dry tea towel or plastic wrap. Let them puff up for about 1 hour.
  6. Pour 2 to 3 inches of oil into your deep pot and clip on the candy thermometer. Warm it over medium heat until it reaches 325°F (165°C). Keep a close eye on it and never walk away from hot oil.
  7. Line another baking sheet with paper towels and set a wire rack on top. Place it right next to the stove. Having it ready means you can move the hot donuts quickly.
  8. Lower 3 to 4 donuts into the oil at a time. Fry for 2 to 3 minutes until golden, then flip carefully and fry for 1 to 2 minutes more. Adjust the heat as needed to hold the temperature steady.
  9. Lift each donut out with a slotted spoon and set it on the wire rack. Repeat with the rest of the batch. Let them cool before you fill them.
  10. Poke a small hole in the side or top of each cooled donut with a straw or skewer. Pipe in a little strained jam. Finish with a generous dusting of powdered sugar.

Notes

  • I always use a candy thermometer, because oil that is too hot leaves the centers doughy.
  • Oil that is too cool made my first batch heavy and greasy, so I wait for 325°F before frying.
  • If my kitchen is cold, I turn the oven on for 3 minutes, switch it off, and let the dough rise inside.
  • I fry only 3 to 4 donuts at a time so the oil temperature does not drop.
  • I let the donuts cool fully before filling, since warm donuts make the jam runny.
  • I strain my jam every time, which makes piping so much easier.
  • I keep my work surface well floured, because this dough is sticky on purpose