Description
These Baked Jelly Donuts with Strawberry Jam are soft, fluffy, and filled with sweet, luscious strawberry jam. Baked instead of fried, they offer a lighter twist on a classic treat, with a buttery sugar coating that adds the perfect crunch. Perfect for a weekend breakfast or delightful afternoon snack.
Ingredients
Dough Ingredients
- 300 grams all-purpose flour
- 3 grams instant yeast
- 30 grams granulated sugar
- 3 grams salt
- 150 grams milk
- 30 grams melted butter (2 tablespoons), divided
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
Coating and Filling
- 50 grams granulated sugar (to coat the donuts)
- 100 grams strawberry jam
Instructions
- Mix Dry and Wet Ingredients: In a large bowl, whisk together flour, instant yeast, sugar, and salt. Add milk, 1 tablespoon melted butter, beaten egg, and vanilla extract. Stir well until combined and no dry flour remains, resulting in a crumbly texture. Scrape the sides to incorporate all ingredients.
- First Rest: Cover the bowl with plastic wrap or a dish towel and let the dough rest at room temperature for 15-20 minutes. This resting period builds gluten strength, reducing stickiness and making kneading easier.
- Knead the Dough (First Round): Transfer dough to a lightly floured surface and knead for 5 minutes. If sticky, lightly flour your hands and dough. Cover with an inverted bowl and let rest for 5 minutes to relax the gluten.
- Knead the Dough (Second Round): Knead again for another 5 minutes until the dough is smooth, supple, and elastic. A well-kneaded dough should hold shape and bounce back when poked.
- First Rise: Place the dough ball back in the bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour or until doubled in size.
- Roll and Cut Donuts: Transfer dough to a floured surface and roll out to an 8 x 10 inch rectangle about 1/2 inch thick. Cut out 12 circles using a 2.5-inch cookie cutter or similar round object. Use scraps to make smaller donuts or rolls.
- Second Rise (Proofing): Preheat oven to 375°F. Place donuts on a parchment-lined baking sheet, sprinkle lightly with flour, cover with a dish towel, and let rest for 30 minutes until donuts rise by 50%-100%.
- Bake Donuts: Bake donuts in the preheated oven for 10-12 minutes until lightly golden. Watch closely near the end to prevent over-browning.
- Coat with Butter and Sugar: Place granulated sugar in a shallow dish. Brush warm donuts with the remaining tablespoon of melted butter and roll them in sugar to coat evenly. This adds flavor and helps sugar adhere.
- Fill with Strawberry Jam: Fill a pastry bag fitted with a round tip with strawberry jam. Make a deep slit on one side of each donut using a knife, insert the tip, and pipe about 2 teaspoons of jam inside each donut.
Notes
- If the dough feels sticky during kneading, add flour gradually but sparingly to avoid toughening the dough.
- Use a scraper or spatula when transferring cut donuts to the baking sheet to maintain their round shape.
- The room temperature affects proofing time; if your kitchen is cooler, allow more time for the dough to rise.
- For best results, use fresh yeast and fresh ingredients to ensure optimal rise and flavor.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
