Description
These classic American jelly-filled donuts are made using a tangzhong method for incredibly soft and fluffy texture. The dough is enriched with butter, milk, and eggs, then fried to golden perfection and rolled in granulated sugar. Filled with raspberry jelly, these donuts are the perfect sweet breakfast or brunch treat.
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 (such as canola, vegetable, or avocado oil)
- Granulated sugar, for rolling
- ~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 ready to use.
- Prepare Dough: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
- Add Butter and Knead: With the mixer running on low, add the softened butter a tablespoon at a time, allowing it to fully incorporate before adding more. Once all the 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 the dough into a ball and place it in a lightly greased bowl. Cover and rest for 20–30 minutes to relax the dough.
- Shape Donuts: Turn the dough onto a floured surface, lightly flour the top, and roll to 3/4-inch thickness. Use a 3-inch round cutter to cut out donuts. Gently re-roll scraps once, then rest dough for 5–10 minutes before cutting again.
- Proof Donuts: Place each donut on a square of parchment paper and arrange on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes. The donuts are ready when the dough feels slightly airy when gently pressed.
- Heat Oil: While donuts are proofing, heat 3–4 inches of neutral oil in a heavy pot over medium-low heat to maintain 350°F (180°C). If oil reaches temperature before donuts are ready, lower heat to hold steady.
- Fry Donuts: Use a metal slotted spoon to lower 1–2 donuts with their parchment into the hot oil. After 5–10 seconds, remove the paper with tongs. Fry each donut for 2 ½ minutes, flipping halfway through. Transfer fried donuts to a wire rack lined baking sheet to cool.
- Coat with Sugar: Once completely cool, toss the 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 puffs slightly and jelly starts to push back.
Notes
- Measure dry ingredients properly using the spoon-level method or preferably a kitchen scale for best results.
- Donuts are best enjoyed the day of but will stay soft for one day stored at room temperature in a container.
- Maintain oil temperature close to 350°F to prevent donuts from browning too quickly or absorbing excess oil.
- Allow the donuts to fully proof until puffy and light; under-proofed donuts will not fry properly or develop the characteristic pale ring.
Nutrition
- Serving Size: 1 donut
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
