This post is sponsored for One2One Network on behalf of ACH Food. I am partnering with them as a Become a Better Baker Blog Ambassador.
Jelly Filled Doughnuts are one of the best treats out there. Spoil the dads in your life this Father’s Day with homemade doughnuts.
If you’ve never made homemade doughnuts before, you are missing out. Goodness gracious, they are amazing. Unless you get to the bakery right when they are making them, you probably haven’t had the pleasure of warm, fresh doughnuts. Homemade is even better. We’re talking from scratch, people. No shortcuts. But they are so easy to make that shortcuts aren’t needed.
And if you noticed, I spelled it “doughnuts” this time rather than “donuts” like I usually do. That’s because they are made of dough whereas the others I have made are a batter and a cake-like donut. These Jelly Filled Doughnuts are the yeast kind and are a favorite of my husband. Well, raspberry filled donuts from the grocery store bakery are his favorite. I’ve never made them until now but decided I needed to since Father’s Day is coming up, and I wanted to honor him with these treats. When I saw this recipe for Glazed Doughnuts on the Fleischmann’s® Yeast website, I knew exactly how I wanted to change it up.
Let me tell you a little secret: add nutmeg to your doughnut recipe to give it that bakery taste. I always add it, and the flavor is just perfect. See the little flecks in the raised doughnuts above? Yum. I didn’t use jelly in these doughnuts- I used raspberry pie filling. You can use any flavor you want- and if you’re intimidated by yeast (I used to be), just start with a simple recipe and keep trying. This is a great recipe to begin with: no funky directions and multiple rise times. Fleischmann’s® RapidRise® Yeast makes it so easy!
Adapted from this Fleischmann’s® Yeast recipe for Glazed Doughnuts
- 3 to 3-1/2 cups all-purpose flour
- ¼ cup sugar
- 2 envelopes Fleischmann's® RapidRise® Yeast
- 1 teaspoon salt
- ¾ to 1 teaspoon Spice Islands® Ground Nutmeg
- ½ cup water
- ½ cup milk
- ¼ cup butter
- 1 egg
- To deep fry, use Mazola® Corn Oil
- pie filling of your choice
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl or stand mixer bowl. Heat water, milk and butter until very warm (120o to 130o F). Slowly add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
- Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or in your stand mixer on low.
- Cover; let rest 10 minutes.
- Roll dough to ½-inch thickness; cut with 2-1/2-inch or 3-inch cookie cutter. Knead together trimmings; re-roll and cut.
- Place doughnuts on greased or parchment lined baking sheets. Cover; let rise in a warm place until doubled in size, about 1 hour.
- Fill a piping tool with pie filling and use the filling tip.
- Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375o F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once.
- Drain on paper towels to remove excess oil.
- Quickly insert piping tool and add filling.
- Use tongs to dip doughnuts into powdered sugar glaze while warm. This allows the glaze to set. Cool on wire racks.
- To make powdered sugar glaze: combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.