Description
Classic jelly-filled donuts featuring a soft, airy dough made with a tangzhong starter, fried to golden perfection, rolled in sugar, and filled with sweet raspberry jelly. This American breakfast favorite requires a few hours of preparation and proofing but results in irresistible, fluffy treats perfect for brunch or a special occasion.
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 teaspoons 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
- Neutral oil for frying (canola, vegetable, or avocado oil)
- Granulated sugar, for rolling
- ~1 cup raspberry jelly, jam, or preserves
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until it thickens to a paste, about 4–5 minutes. Scrape into a bowl and set aside to cool.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, mix 3 cups + 2 tablespoons bread flour, 1/3 cup sugar, 1 tablespoon instant yeast, and 1 1/4 teaspoons sea salt.
- Add Wet Ingredients and Tangzhong: Add 1/2 cup whole milk, 1 large egg, and the cooled tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a dough begins to form.
- Incorporate Butter: With the mixer running on low, add 5 tablespoons unsalted butter, one tablespoon at a time, allowing each to fully incorporate. Then increase speed to medium and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test.
- First Rest: Shape the dough into a ball and place it into a lightly greased bowl. Cover and let rest for 20–30 minutes to relax.
- Shape Donuts: On a floured surface, roll the dough to 3/4 inch thickness. Cut out nine 3-inch rounds using a cutter. Re-roll scraps once, rest for 5–10 minutes, then cut more rounds as needed.
- Final Proof: Place each donut on a parchment paper square and arrange on a baking tray. Cover loosely with plastic wrap and let rise for 45–65 minutes until doubled and puffy.
- Heat Oil: While proofing salts down, heat 3–4 inches of neutral oil to 350°F in a heavy pot. Use a candy thermometer to maintain temperature.
- Fry Donuts: Using a slotted spoon, gently lower 1–2 donuts on parchment into the hot oil. Remove paper after 5–10 seconds with tongs. Fry each side for 1 1/4 minutes (total 2 1/2 minutes) until golden. Transfer to wire rack to cool.
- Coat in Sugar: Once cool, toss the donuts in granulated sugar until fully coated.
- Fill with Jelly: Fill a piping bag fitted with a small round tip with raspberry jelly. Insert into the side of each donut and pipe gently until the donut puffs slightly and jelly starts to push back.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale for best results.
- Store donuts in an airtight container at room temperature for up to one day to maintain softness.
- Maintain oil temperature around 350°F to ensure donuts cook evenly without becoming greasy or burnt.
- Do not rush the final proofing; properly proofed donuts should be puffy and light to the touch for optimal texture and frying performance.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
