Description
Delight in these classic American jelly-filled donuts made with a tender, fluffy dough enriched by a tangzhong starter. Fried to golden perfection and dusted with sugar, they are filled with luscious raspberry jelly, perfect for breakfast or brunch indulgence.
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 tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for about 4–5 minutes until it thickens to a paste. Transfer to a small bowl and set aside to cool.
- Mix dough ingredients: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups + 2 tablespoons bread flour, 1/3 cup granulated sugar, 1 tablespoon instant yeast, and 1 1/4 teaspoon fine sea salt. Add 1/2 cup whole milk, 1 large egg, and the cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
- Add butter and knead: With the mixer running on low, add 5 tablespoons unsalted butter one tablespoon at a time, allowing it to fully incorporate before adding more. Once all butter is added, increase speed to medium and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
- First rest: Shape dough into a ball and place in a lightly greased bowl. Cover and let rest for 20–30 minutes to relax.
- Shape donuts: Turn dough onto a floured surface. Lightly flour top and roll out to 3/4-inch thickness. Cut 9 donuts with a ~3-inch round cutter. Re-roll scraps once and rest dough for 5–10 minutes before cutting 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: 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). Use a candy thermometer to maintain temperature.
- Fry donuts: Test dough readiness by touching side to feel airy. Using a slotted spoon, lower 1–2 donuts with parchment into oil. After 5-10 seconds, remove parchment with tongs. Fry each donut for 2 ½ minutes total, flipping halfway. Use a timer to prevent overcooking. Transfer fried donuts to a wire rack lined baking sheet to cool.
- Coat with sugar: Once cooled, toss donuts in granulated sugar until fully coated.
- Fill with jelly: Fill a piping bag with raspberry jelly fitted with a small round tip. Insert tip into side of each donut and pipe jelly until donut slightly puffs and jelly pushes back.
Notes
- Measure dry ingredients using the spoon-level method or a kitchen scale for best results to avoid using too much flour.
- Store donuts at room temperature in a container for up to one day to keep them soft and moist.
- Maintain oil temperature at about 350°F to prevent donuts from browning too quickly or absorbing excess oil.
- Do not rush the final proof; properly proofed donuts will be puffy and light, ensuring they float and fry correctly.
