Description
These classic jelly-filled donuts are soft, fluffy, and coated in sugar, filled with sweet raspberry jelly. Made with a tangzhong starter for extra moisture and lightness, they are fried to golden perfection and filled just before serving for the freshest bite.
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
- Neutral oil, for frying (canola, vegetable, or avocado oil)
- Granulated sugar, for rolling
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, mix bread flour, sugar, yeast, and salt. Add milk, egg, and the cooled tangzhong. Knead on low speed for 2 minutes to form a dough.
- Add Butter: With the mixer running on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Once all butter is added, increase speed to 2 and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
- First Rest: Shape dough into a ball, place in a lightly greased bowl, cover, and let rest for 20–30 minutes to relax the dough.
- Shape Donuts: Turn dough onto a floured surface, lightly flour the top, and roll to 3/4-inch thickness. Cut donuts with a ~3 inch round cutter. Gently re-roll scraps once, rest for 5–10 minutes, then cut again.
- Proof Donuts: Place each donut on a square of parchment paper on a baking tray. Cover loosely with plastic wrap and let rise until doubled and puffy, about 45–65 minutes.
- Heat Oil: While proofing, heat 3–4 inches of neutral oil to 350°F (180°C) in a heavy pot. Use a candy thermometer to monitor temperature.
- Fry Donuts: When donuts are ready, gently lower 1-2 with parchment into the oil using a metal slotted spoon. After 5-10 seconds, remove parchment with tongs. Fry donuts for 2 1/2 minutes total, flipping halfway, until golden and cooked through. Transfer to wire rack-lined baking sheet to drain.
- Sugar Coating: Once cool, toss donuts in granulated sugar until fully coated.
- Fill Donuts: Fill a piping bag fitted with small round tip with raspberry jelly. Insert tip into the side of each donut and gently pipe until donut puffs slightly and jelly pushes back.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale to avoid dense dough.
- Store donuts at room temperature in an airtight container. Best enjoyed same day, but will stay soft and moist for one day.
- Maintain oil temperature close to 350°F for perfect frying – too hot burns donuts outside, too cool makes them greasy.
- Proper proofing is key: donuts should be puffy and light before frying for optimum texture and appearance.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 180 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: 45 mg
