Jelly Donuts - Hanukkah Doughnuts
Calories: 45
Adjust Servings Here: 10 Doughnuts
Description
Jelly donuts are traditionally filled with strawberry jam and dusted with powdered sugar to celebrate the Jewish festival of Hanuka. This recipe is so simple and easy you will never want to go to the bakery for doughnuts again.
Ingredients
Dough
- 240 g (1 cup) Warm milk (110 F)
- 100 g (2 large) Egg
- 7 g (2¼ tsp) Instant dry yeast
- 70 g (⅓ cups) Sugar
- 60 g (4.29 tbsp) Butter Soft, almost melted
- ¼ tsp Nutmeg freshly grated
- ½ tsp Ground cinnamon
- 1 tsp Vanilla extract
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- 7 g (1 tsp) Salt
For Deep-frying
- 4 cups (1 ltr) Vegetable oil for deep frying
Filling and Dusting
- ½ cup (120 ml) Strawberry jam or Jelly for filling
- 2 tbsp Powdered sugar for dusting
Instructions
- Dough - In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, eggs, butter, and vanilla extract. Add the flour, salt and spice.240 g Warm milk , 100 g Egg, 7 g Instant dry yeast, 70 g Sugar, ¼ tsp Nutmeg, ½ tsp Ground cinnamon , 1 tsp Vanilla extract, 500 g Bread flour , 7 g Salt, 60 g Butter
- Knead - Combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then, knead for 8 to 10 minutes at medium speed.
- Rise - Place the dough in a large greased bowl, cover it with plastic wrap, and let rise for 60 to 90 minutes or until double in volume.
- Divide - Once double in volume - invert on a floured surface. Divide the dough into half and each half into 6 portions making 12 donuts
- Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling. Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
- Proof - Cover the donuts on the counter for 30 to 45 minutes until they almost double in volume.
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350℉ (160℃).4 cups Vegetable oil for deep frying
- Deep fry - Deep fry the donuts on each side for 3 to 4 minutes until lightly golden. Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
- Fill - Using a knife, make a hold on the side of each donut to help with the filling. Add your jam or jelly filling in a piping bag with a bismark piping tip. Fill about one to two tablespoons of jam in each doughnut.½ cup Strawberry jam
- Dust with powdered sugar and place a dap of jam on each donut. Enjoy!2 tbsp Powdered sugar
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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