Description
Delicious homemade jelly-filled donuts with a soft, fluffy texture created using the tangzhong method. These classic American-style donuts are fried to golden perfection, then coated in sugar and filled with raspberry jelly for a sweet, satisfying treat perfect for breakfast or brunch.
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 (canola, vegetable, or avocado) for frying
- Granulated sugar, for rolling
- ~1 cup homemade or store-bought raspberry jelly, jam, or preserves
Instructions
- Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat while 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 a dough hook, combine the bread flour, granulated sugar, instant yeast, and fine sea salt.
- Add Wet Ingredients: Add the whole milk, egg, and 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 the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the 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 in a lightly greased bowl. Cover and let rest for 20–30 minutes to relax the dough.
- Shape Donuts: On a floured surface, roll the dough to 3/4-inch thickness. Use a 3-inch round cutter to cut out 9 donuts. Lightly flour the dough top and re-roll scraps once. Rest dough for 5–10 minutes before cutting again.
- Second Proofing: Place each donut on a 3-inch 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: When the 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). Use a candy thermometer to maintain temperature.
- Fry Donuts: Using a slotted spoon, carefully lower 1–2 donuts with parchment paper into the oil. After 5–10 seconds, remove the parchment with tongs. Fry each donut for 2 ½ minutes total, flipping once halfway. Remove and drain on a wire rack.
- Sugar Coating: Once 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 gently pipe until the donut slightly puffs and the jelly pushes back.
Notes
- Measure dry ingredients accurately using the spoon and level method or a kitchen scale for best results.
- Store donuts in a container at room temperature to keep soft; best eaten the same day but stay moist for up to one day.
- Maintain the oil temperature at 350°F to ensure donuts cook evenly without absorbing excess oil.
- Allow donuts to fully proof until puffy and light to ensure proper texture and frying quality.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
