Description
These classic American jelly-filled donuts are airy, soft, and delightfully sweet, made with a tangzhong starter for extra tenderness. They are fried to golden perfection, rolled in granulated sugar, and filled with raspberry jelly for a luscious burst of flavor in every bite. Ideal for breakfast or brunch, these donuts offer a comforting homemade treat.
Ingredients
Scale
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from recipe above)
- 5 tablespoons unsalted butter, room temperature
For Frying and Finishing
- Neutral oil (canola, vegetable, or avocado), for frying
- Granulated sugar, for rolling donuts
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- Make Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 4–5 minutes). Scrape into a small bowl and set aside to cool.
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
- Add Butter: With the mixer running on low, add softened butter one tablespoon at a time, fully incorporating before adding more. Increase speed to 2 and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
- First Rest: Shape the dough into a ball, place in a lightly greased bowl, cover, and let rest for 20–30 minutes to relax the gluten.
- Shape Donuts: Turn the dough onto a floured surface. Lightly flour the top and roll out to 3/4-inch thickness. Use a 3-inch round cutter to cut 9 donuts. Gently re-roll scraps once and rest dough for 5–10 minutes before cutting again.
- Final Proof: Place each donut on a square of parchment paper on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes.
- Heat Oil: When donuts are halfway through proofing, heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to 350°F (180°C). Line a baking sheet with a wire rack to drain the fried donuts.
- Fry Donuts: Test readiness by gently touching dough; it should feel airy. Using a slotted spoon, lower 1-2 donuts with parchment into oil. After 5–10 seconds, remove parchment with tongs. Fry donuts for 2 ½ minutes total, flipping halfway. Transfer to wire rack to cool.
- Coat with Sugar: Once completely cool, toss donuts in granulated sugar until fully coated.
- Fill with Jelly: Fill a piping bag fitted with a small round tip with raspberry jelly. Insert the tip into the side of each donut and pipe until the donut puffs slightly and jelly resists.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale to avoid using too much flour.
- Store donuts at room temperature in a container; best eaten the same day but can be enjoyed the next day while still soft.
- Maintain oil temperature at 350°F to avoid donuts browning too fast or absorbing too much oil.
- Don't rush the proofing process; properly proofed donuts should be light, airy, and doubled in size for the best texture and frying performance.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
