Description
Delicious homemade jelly-filled donuts made with a soft, fluffy dough prepared using the tangzhong method, fried to golden perfection, coated in sugar, and filled with your choice of raspberry jelly or jam.
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, for frying (canola, vegetable, or avocado oil)
- Granulated sugar, for rolling
- About 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 to a paste, about 4–5 minutes. Scrape into a small bowl and set aside until needed.
- Prepare Dough: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add the room temperature whole milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough starts to form.
- Add Butter and Knead: With the mixer running on low, add softened butter one tablespoon at a time, allowing it to fully incorporate before adding the next. Once all butter is added, increase speed to medium (KitchenAid speed 2) and knead for 12 minutes until the 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 to 30 minutes to relax the dough.
- Cut Donuts: Turn 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 out 9 donuts. Gently re-roll scraps once and rest dough 5 to 10 minutes before cutting again.
- Proof Donuts: Place each donut on a 3-inch square of parchment paper and arrange on a baking tray. Loosely cover with plastic wrap and let rise until puffy and doubled in size, about 45 to 65 minutes.
- Heat Oil: When donuts are halfway through their final proof, heat 3 to 4 inches of neutral oil in a heavy pot over medium-low heat to reach 350 degrees Fahrenheit (180°C). Use a candy thermometer to monitor temperature and adjust heat to maintain it.
- Fry Donuts: When donuts are ready (dough feels airy when gently pressed), use a metal slotted spoon to lower 1-2 donuts with parchment into the hot oil. After 5 to 10 seconds, use tongs to remove and discard the parchment. Fry each donut about 2 1/2 minutes total, flipping once halfway through until golden brown. Transfer to a wire rack set over a baking sheet to drain excess oil.
- Coat Donuts: Once completely cool, toss donuts in granulated sugar until fully coated.
- Fill Donuts: Fill a piping bag fitted with a small round tip with raspberry jelly. Insert tip into the side of each donut and pipe jelly gently until the donut puffs slightly and resists filling.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for best results.
- Store donuts in a container at room temperature to keep them soft; best enjoyed the day made but good for up to one day.
- Maintain oil temperature at 350°F to ensure donuts cook through without burning or becoming greasy.
- Do not rush the proofing; properly proofed donuts will be puffy and light, which ensures proper frying and texture.
Nutrition
- Serving Size: 1 donut
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
