Jelly Doughnut Holes
Impress your guests by revealing that you made these incredibly tasty jelly doughnut holes yourself.
Ingredients
- 1 (48-ounce) bottle canola oil, plus more for bowl and baking sheet
- 3/4 cup whole milk
- 1 (1/4-ounce) package active dry yeast
- 1/4 cup granulated sugar, plus more for coating
- 2 large eggs
- 2 Tbsp. unsalted butter, at room temperature, cut into pieces
- 1 tsp. kosher salt
- 3 cups all-purpose flour, spooned and leveled, divided, plus more for work surface
- 1 1/2 cups confectioners' sugar
- 2 cups red fruit jelly or jam
Instructions
- Lightly oil a bowl. Heat milk in a small saucepan over medium heat until mixture reads between 105°F and 110°F on an instant-read thermometer. Stir in yeast and granulated sugar. Set aside until foamy, 4 to 6 minutes.
- Whisk together yeast mixture and eggs. Add butter and salt and whisk to combine (some lumps of butter may remain). Gradually add flour, stirring until a dough forms. Beat with a dough hook attached to an electric mixer on low speed, 4 to 6 minutes (dough will be sticky).
- Transfer mixture to prepared bowl. Cover with plastic wrap and let sit until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (if overnight then let come to room temperature before rolling, about 1 hour).
- Lightly oil a large baking sheet. Turn dough out on a lightly floured work surface; lightly dust top. Press or roll to 1/2-inch thickness. Cut dough with a floured 1-inch round cutter; transfer to prepared baking sheet. Re-roll and cut scraps. Cover with a towel; let rise until puffed, 15 to 20 minutes.
- Place a wire rack on a rimmed baking sheet. Heat oil in a large, deep saucepan to 350°F. Working with 3 or 4 donuts at a time, cook, turning once, until golden brown, 2 to 3 minutes. Use a large slotted spoon to transfer donuts to cooling rack; let cool.
- Place confectioners’ sugar in a bowl. Add donuts and toss to coat; return to wire rack.
- Cut a narrow slit into the side of each donut. Fill a large piping bag, fitted with 1/4-inch round tip, with half of jelly. Fill donuts until jelly just starts to come out of hole. Repeat with remaining jelly and donuts.
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