"It's a jelly"
If you're Canadian I'm pretty sure it's the law that you know which movie that comes from. Strange Brew (1983). You know, Bob and Doug Mackenzie... hosers.... take off, eh.....
I'll forgive you if you don't know it. But look it up. Watch it. Seriously. It's a Canadian thing.
Anyways.... jelly donuts make an appearance in the movie so that's why I brought it up. They should make an appearance in aaaalllll the movies. I mean.... J E L L Y D O N U T S are just ridiculous.
Let's give them their own star on the walk of fame.
Old Fashioned Jelly Donuts
Ingredients
Dough
2 cups buttermilk
2/3 cup sugar
4 1/2 tsp active dry yeast
1/2 cup melted butter
2 eggs, beaten
1 Tbsp vanilla
2 tsp salt
4 - 5 cups flour
Filling
1 jar seedless raspberry jelly (or your favorite)
Oil for deep frying (about 1 litre)
sugar to roll the donuts in
Directions
Prepare dough - Heat buttermilk over medium heat until just starting to steam. Remove from heat and stir in the sugar and let cool for 5 minutes. Pour into a large bowl and sprinkle the yeast on top and let sit another 5 minutes - until yeast blooms.
Whisk the butter, eggs, vanilla, and salt into the yeast mixture. Slowly stir in the flour until soft, but not sticky, dough forms. Knead for 5 minutes on a floured work surface.
Place in an oiled bowl, cover with a tea towel, and set somewhere warm to rise for an hour.
After an hour, roll out dough to 1/2 inch thick. Cut with a 2.5 to 3 inch biscuit cutter. Place donuts on a cookie sheet lined with parchment paper, cover with a tea towel, and let rise another 45 minutes or so.
When the second rise time is almost up, heat your oil in a large pot to 350 degrees. (This takes about 15 minutes so start to heat it up after dough has been rising about half an hour.)
Place a shallow bowl filled with sugar beside where you are going to be placing the donuts after frying.
When oil reaches 350, gently slide 3 or 4 donuts into the oil and fry 1 minute on each side - until evenly browned. Remove from oil with a slotted spoon and place on paper towel to drain.
Roll the donuts in the sugar to coat.
Repeat until all donuts have been cooked.
Let cool completely.
When they are cooled off - place the jelly in a piping bag fitted with a long nozzle. Poke a chopstick or the handle of a wooden spoon into the side of each donut to create a hole. Then press the tip of the piping nozzle into the hole and squeeze in some jelly.
Repeat until all donuts are filled!.
These are best eaten the day they are made but can be frozen.
Want to see the inside?
Look at all that squishiness and gooey jelly!
Personally, I like raspberry jelly the best for jelly donuts but you can use your favorite! You can also dust the donuts with powdered sugar after they have cooled INSTEAD OF the regular sugar.... but I like the regular sugar because that's how we had them growing up.
NOTE - This recipe is also easy to double! The photos above are of a doubled recipe! I think you get about 1 1/2 - 2 dozen per batch (so about 3 - 4 dozen doubled).
It says they can be frozen, so do you freeze them before or after you fry them? Do you fill them and freeze or defrost and than fill??
ReplyDeleteI have frozen them after they are fried and filled.
Deletethank you for sharing your recipes
ReplyDeleteI didn’t hear if they are good or bad this would be helpful in deciding if I want to make them
ReplyDeleteCan they be baked instead of deep fried?
ReplyDeleteYou can bake them but it would totally change the texture and taste of the result.
DeleteThese are so good and soft and pillowy. Reminded me of my grandmother. Easy to make cause I use my bread machine to do the mixing . Turned out amazing. I had to store them away before we ate them all . Thank you
ReplyDeleteCan the dough be made the night before and refrigerated overnight?
ReplyDeleteThe donut can be frozen prior to the second raise of the dough. Make your dough, let it raise, punch down, roll out and cut your shapes quickly, put on sheet pan and freeze in a deep freezer. Once frozen, place in freezer bags and store in freezer for up to 3 months. When ready to use remove the quanity you want, place on sheet pan and let it raise, then fry.
ReplyDeletemade these last weekend, they where great and not hard to make.
ReplyDeleteAre there any tricks,, such as kneading them for a short or long time. I find that when I make these things (not yours specifically) that they are not as light & fluffy as they should be & im trying to work out what I do wrong.
ReplyDeleteIs your cup measurements 200ml or 250ml ?
ReplyDelete250 ml
Delete