Description
Tender donuts, fried to golden perfection and filled with your favorite jelly.
Easy to make, a guaranteed crowd-pleaser!
Ingredients
Units
Scale
- 1 1/2 teaspoons dry active or instant yeast
- 3 cups (500 g) all-purpose flour
- 1 teaspoon (4 g) kosher salt
- 3/4 cups (175 ml) buttermilk
- 2 eggs
- 1/3 cup (75 g) granulated sugar
- 3 ounces (85 g) butter
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 cup (225 g) granulated sugar
- 1/2 teaspoon (1 g) ground cinnamon
- 1 cup (1/2 pint) jelly, jam or marmalade
Instructions
- Place ½ cup (118 milliliters) lukewarm water in the bowl of an electric mixer, and rain the yeast over the water. Stir and set aside to activate for 5 minutes.
- Add the remaining ingredients to the yeast mixture and combine in the electric mixer fitted with the dough hook attachment on very low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes.
- Transfer the dough to a bowl lightly coated with non-stick spray; the bowl should be large enough to let the dough double in size. Cover the bowl loosely with a plastic bag or plastic film and let rest for 2 hours or until the dough doubles in volume.
- While the dough is rising, combine sugar and cinnamon in a small mixing bowl and set aside. Fit a pastry bag with a narrow plain decorative tip and fill with jam or marmalade.
- When the dough is ready, turn it onto a floured surface, and roll it out with a rolling pin until it’s ½ to ¾ inch thick. Cut out 12 rounds with a 3 1/2 –inch round cookie or biscuit cutter. Line a cookie sheet with a linen napkin and dust it generously with flour. Place the donuts on the prepared cookie sheet.
- Fill a large heavy-bottomed pot with frying oil (such as canola, sunflower, or peanut) about 3 inches deep, and heat it over medium heat until the oil reaches 350ºF (177°C) on a deep fry thermometer. Alternatively, preheat a countertop deep fryer to 350ºF (177°C).
- Working in batches, carefully drop the donuts one by one into the hot oil. Fry until the donuts are golden brown, then flip them over and fry the other side—this should take about 4 minutes total. Test for doneness by picking out a donut and cutting it in half to see if it’s cooked through. As the donuts are done, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels. Continue until all donuts are fried. Let them sit until cool enough to handle.
- While the donuts are warm, gently toss them in the prepared cinnamon sugar. Use the handle of a wooden spoon to poke a hole three-quarters of the way into the donut. Gently move it around to create a cavity for the jam. Insert the tip of the pastry bag into the donut and fill it until it feels heavy. Repeat with the remaining donuts.
Notes
- For perfectly round donuts, use a cookie cutter and ensure even dough thickness.
- To prevent sticking, generously flour your work surface and rolling pin when shaping the dough.
- Store leftover donuts in an airtight container at room temperature for up to 2 days; they are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50