Raspberry Jelly-Filled Doughnut Recipe
Raspberry Filled Doughnuts
- 2 packages of yeast
- 2 tablespoons sugar
- 1/2 cup warm water (not over 110 degrees)
- 1 cup warm milk (not over 110 degrees)
- 2 large eggs
- 1/4 cup butter, softened
- 1 teaspoon salt
- 5 cups flour (approximate)
- Enough oil for your deep fryer
- 2 cups raspberry jelly (homemade or store-bought)
- 2 cups powdered sugar
Dissolve yeast and sugar in warm water and give a quick stir. Cover with a clean towel and allow to sit for about 20 minutes or until foamy. This will give yeast batter a good start.
Whisk in milk, eggs butter and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm.
Knead until dough becomes smooth and elastic. Only add flour as needed during this process the dough should be able to be formed into a ball easily. Cover and allow to sit in a warm place again for about an hour or until the dough ball has doubled in size.
Remove towel and when the dough has doubled in size, punch it down. Let it rise again for about an hour in a warm place covered by the towel again. (or covered with saran-wrap in the fridge overnight).
After dough has doubled in size again, use about 1/2 cup of dough at a time to form into balls. Flatten the dough balls a bit and place on a baking sheet coated with non-stick spray. Allow to sit for about an hour in a warm place until doubled in size for one last rise.
During last half hour of waiting for dough balls to rise, place shortening in a deep fryer and turn on to 350F to preheat.
After dough balls have doubled in size, place two at a time into the deep fryer to cook. Fry the first side for about 3-4 minutes until deep golden brown then flip to cook on the other side until it is also a deep golden brown (about 3 more minutes).
Place cooked doughnuts onto a baking sheet that has been lined with a few layers of paper towels. Allow to cool.
Using a pastry bag and a pointed decorating or pastry tip, squirt the jelly of your choice into each doughnut. Use a sifter to sprinkle bottom side of each doughnut and then the tops with generous amounts of powdered sugar.
And this. This is why I try to forget I have a deep fryer every day. For if I were to remember that I had one available every day, the trouble I would get into would involve doughnuts. Doughnuts with jelly filling.