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Jelly Filled Baked Doughnuts

April 27, 2011

Raspberry Filled Baked Doughnuts

Jelly Filled Baked Doughnuts

Is there anything more fulfilling than making your own doughnuts?  I personally do not think so.  After my first batch of doughnuts, I really wanted to try baked doughnuts.  I really love the way that this recipe turned out.  Baked doughnuts are, in my opinion, way better than fried doughnuts.  This is a fairly simple recipe that will have you eating your favorite doughnut in no time at all.  If you are a fan of the doughnut you have to try baked doughnuts filled with jelly!

It quite simply just doesn’t get any better than this.  I suggest that you make these doughnuts. Eat them and then after you feel full share them with the ones you love, this will help offset your guilt 🙂

Ingredients and Directions For Jelly Filled Baked Doughnuts

Ingredients and Directions For Jelly Filled Baked Doughnuts

Ingredients

1 1/3 cups warm milk (divided)

2 1/4 teaspoons active dry yeast

2 tablespoons butter

2/3 cup sugar

3 eggs

5 cups flour

1/2 teaspoon cinnamon

1 teaspoon salt

For the Topping

1/2 cup butter, melted

1 1/2 cups sugar

1 tablespoon cinnamon

For the Filling

1/4 cup seedless raspberry or strawberry jam

To Prepare the Baked Doughnuts

1.  Place 1/3 cup of the warm milk in the bowl of an electric mixer.   Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast.

2.  Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.

3.  With a fork, stir in the eggs, flour, cinnamon, and salt – just until the flour is incorporated.

4.  With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed.  You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

5.  Transfer the dough to an oiled bowl, cover, put in a warm place  and let rise for an hour or until the dough has roughly doubled in size.

6.  Punch down the dough and roll it out 1/2-inch thick on your floured counter top.

7.  Cut out the doughnuts using a 3 inch doughnut cutter or a round cookie cutter.

8.  Transfer the circles to a parchment-lined baking sheet.   Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8.

While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two.

9.  Coat each doughnut with the melted butter

10.   Toss in the sugar bowl.

To fill the doughnuts with jam use a piping bag fitted with a plain round attachment.  Make a small hole in the side of the doughnut and squeeze the jam into the hole until full.

Makes 12 doughnuts

Jelly Filled Baked Doughnuts

Jelly Filled Baked Doughnuts

These doughnuts are delicious, the only problem with them is that you have to eat them all at once!  Well, you don’t have to eat them all at once but they are so much better fresh!

From our kitchen to yours,
Sydney Jones

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4 Comments leave one →
  1. April 27, 2011 6:07 pm

    These look fantastic. I will be trying this recipe very soon…jelly filled are hubby’s fave.

  2. April 27, 2011 11:53 pm

    You had me at jelly filled!

    I am bookmarking your recipe and going to make this for the hubby and kids.

Trackbacks

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