There’s something magical about the first bite of a freshly made jelly doughnut. The moment the warm, tender dough gives way to a luscious burst of sweet fruit filling is akin to a childhood memory come to life. I still remember the summer afternoons spent in my grandmother’s kitchen, where the air was filled with the fragrance of bubbling jam and the sweet smell of frying dough. It was those days that inspired me to recreate her jelly doughnuts, but with a touch of gourmet flair that reflects the beauty of seasonal ingredients.
Let’s embark on this delightful culinary journey, using fresh berries for the filling. As the sun spills through the window, illuminating the kitchen, we’ll whip up a batch of these comforting treats that are perfect for sharing with loved ones or simply indulging in solitude.
Ingredients
For the Dough:
– 4 cups all-purpose flour, plus extra for dusting
– 2 tablespoons granulated sugar
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 cup whole milk, warmed to about 110°F (43°C)
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– Vegetable oil, for frying
For the Filling:
– 1 cup fresh mixed berries (raspberries, strawberries, blueberries)
– 1/2 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Coating:
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon (optional)
Instructions
The dough is the heart of our jelly doughnuts, so let’s start by making it come alive. In a large mixing bowl, combine the warm milk and sugar, stirring until the sugar dissolves. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy, like a gentle bubbling brook.
In a separate bowl, whisk together the egg yolks, vanilla extract, and salt. Once the yeast is ready, add the egg mixture and melted butter to the yeast mixture, blending it all together with a wooden spoon.
Gradually add the flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Place the dough into a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it has doubled in size, about 1-2 hours.
While we wait for the dough to rise, let’s prepare our berry filling. In a small saucepan over medium heat, combine the fresh berries, sugar, and lemon juice. Cook for about 5 minutes until the berries soften. Stir in the cornstarch slurry and bring to a gentle boil. Cook until the mixture thickens, then remove from heat and let it cool completely.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness. Using a round cutter, cut out circles of dough and place them on a parchment-lined baking sheet. Cover the dough circles with a towel and let them rise for another 30-45 minutes.
In a large pot, heat vegetable oil over medium heat until it reaches 350°F (175°C). Carefully fry the doughnuts in batches, turning them until they are golden brown on both sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
To fill the doughnuts, use a piping bag fitted with a small round tip. Poke a hole in the side of each doughnut and fill it with the cooled berry filling.
For the finishing touch, combine the granulated sugar and cinnamon in a shallow bowl. Roll each doughnut in the sugar mixture until well coated.
These heavenly homemade jelly doughnuts are best enjoyed warm, shared with friends or savored with a cup of coffee as you reminisce about those sun-drenched afternoons in the countryside. Each bite is a reminder of the love and tradition that comes with baking—simple, yet extraordinary. Enjoy!