Food & Cooking Recipes Breakfast & Brunch Recipes Jelly Donuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Will Anderson Prep Time: 40 mins Total Time: 4 hrs 40 mins Yield: 9 Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs. Ingredients 1 ¾ cups unbleached all-purpose flour, plus more for dusting 1 ¾ cups bread flour ⅔ cup warm water ⅓ cup whole milk 2 ¼ teaspoons instant dry yeast (one ¼-ounce package) 1 large egg plus 1 large yolk, room temperature ⅓ cup granulated sugar 2 teaspoons kosher salt 4 tablespoons unsalted butter, room temperature, cut into pieces Vegetable-oil cooking spray Vegetable, peanut, or safflower oil, for frying (about 8 cups) Strawberry or grape jelly or jam, for filling Confectioners' sugar, for dusting Directions Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl. Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24. Cut out 9 three-inch squares of parchment. Spray a baking sheet with oil; arrange parchment squares in a single layer. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 3/4-inch round cutter, cut out about 9 rounds. Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour. Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool completely. Fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with jelly. Fill each donut with about 2 teaspoons jelly (it should puff slightly in center). Dust with confectioners' sugar. Cook's Notes To make these in a single day: After the dough doubles in volume in step 2, pat it out 1/2 inch thick on the sheet, then refrigerate for 30 minutes before cutting and proofing again. Rate it Print