These homemade filled donuts offer a perfect balance of crispy exterior and soft, fluffy interior. The yeast dough rises beautifully, creating light and airy donuts that are perfectly complemented by the sweet fruit jam filling. Frying the donuts to a golden brown gives them a satisfying crunch, while the optional glaze adds a touch of extra sweetness. Whether you enjoy them for breakfast or as a special treat, these donuts are sure to bring joy with every bite. Making them at home allows you to experiment with different flavors and fillings, ensuring a personalized and delectable experience.
Ingredients:
For the Donuts:
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup whole milk, warmed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- ½ teaspoon salt
- Vegetable oil, for frying
For the Filling:
- 1 cup fruit jam (strawberry, raspberry, or your favorite flavor)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Prepare the Yeast Mixture: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for about 5 minutes, or until it becomes frothy. If it doesn’t froth, the yeast may be expired, so try with a new packet.
- Mix the Dough: In a large mixing bowl, combine the melted butter and eggs. Add the yeast mixture once it is frothy. Gradually stir in the flour and salt, mixing until a dough begins to form. The dough will be sticky at first.
- Knead and Rise: Turn the dough onto a lightly floured surface and knead for about 5 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Donuts: After the dough has risen, turn it out onto a floured surface and roll it out to about ½-inch thickness. Using a donut cutter or two round cookie cutters (one large and one small), cut out donuts and donut holes. Place the cut donuts on a baking sheet lined with parchment paper and let them rise for an additional 30 minutes.
- Fry the Donuts: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot. Cook each side for about 1-2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
- Fill the Donuts: Once the donuts have cooled slightly, use a small piping bag or a syringe fitted with a nozzle to inject the fruit jam into the center of each donut. If you don’t have a piping bag, you can cut a small slit in the side of the donut and spoon the jam in.
- Glaze (Optional): To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each donut into the glaze, allowing any excess to drip off. Let the glaze set before serving.
