Professional Baker Teaches You How To Make JELLY DONUTS!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories, while skim milk is less expensive.

raspberry jam

🥗Healthier: homemade raspberry preserves

💰Cheaper: strawberry jam

Homemade preserves can be lower in sugar, while strawberry jam is often cheaper.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is usually less expensive.

Heat 2/3 cup of milk to just above body temperature.

In a mixer, combine the heated milk with 2 1/4 teaspoons of instant dry yeast and 1/3 cup of sugar.

Add 3 eggs and 1/4 teaspoon of grated nutmeg to the mixture.

Mix in 3 1/2 cups of all-purpose flour and 1 teaspoon of salt.

Start kneading the dough on low speed, adding in 1/2 cup of softened butter gradually.

Knead for about 3-4 minutes until the dough is smooth and elastic.

Place a little oil in a bowl and drop the dough in, covering it to rise at room temperature for 2 hours or in the fridge overnight.

After rising, turn out the dough onto a floured surface and roll it out to about 1/2 inch thick.

Use a plain cookie cutter to cut out donut shapes.

Cover the cut donuts with plastic and let them rise for about 1 hour until nearly doubled in size.

Heat oil in a tabletop fryer to 350°F (175°C).

Fry the donuts in batches, about 4 minutes on each side, ensuring not to crowd the fryer.

Prepare cinnamon sugar by mixing 1/2 cup of sugar with 1/4 teaspoon of cinnamon in a pie plate.

Once fried, dip the hot donuts into the cinnamon sugar for coating and set them on a cooling rack.

Fill a piping bag fitted with a special tip for filling donuts with about 1/2 cup of seedless raspberry jam.

Push the tip into the center of each donut and fill with jam until you feel resistance, about 2 tablespoons per donut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens