Jelly Doughnuts

“When I was in college, for the first time I had my own kitchen (well, shared with a roommate of course) and was responsible for all my own cooking. It also meant I was able to get my own kitchen gadgets, one of them being a small deep fryer. I tested it out with these donuts. They proved more difficult than they seemed, but it was well worth the effort.” – April Ferre

Jelly Doughnuts

Course: Donuts, Yeast Breads


  • 2 Packages (4 1/2 Teaspoons) Active Dry Yeast
  • 1/2 Cup Warm Water 110 to 115 Degrees
  • 1/2 Cup Warm Milk 110 to 115 Degrees
  • 1/3 Cup Butter or Margarine Softened
  • 1 1/3 Cup Sugar Divided
  • 3 Egg Yolks
  • 1 Teaspoon Salt
  • 3 3/4 Cups All-Purpose Flour
  • 3 Tablespoons Jelly or Jam
  • 1 Egg White Beaten
  • Oil for Deep-Fat Frying


  • In a mixing bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. Roll each portion to 1/4-inch thickness; cut with a floured 2 1/2-inch round cutter.
  • Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles. Press edges to seal tightly. Place on greased baking sheet. Cover and let rise until doubled, about an hour.
  • In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
  • Roll doughnuts in remaining sugar while warm. Makes 16 doughnuts.

2003 Recipe – April Ferre – From Taste of Home Annual Recipes, 2003