Baked Jelly Donuts with Strawberry Jam

These melt-in-your-mouth, baked jelly donuts are soft, fluffy, spongy and airy. These fresh, homemade doughnuts are coated in sugar and filled with sweet strawberry jam. And since they are baked and not deep-fried, as donuts typically are, I like to think they are healthier for you. Who is with me?

What is in a Jelly Donut?

• all-purpose flour
• instant yeast
• granulated sugar
• salt
• milk
• butter - melted.
• egg
• vanilla extract
• granulated sugar - to coat the donuts.
• strawberry jam - You can use any jam or jelly that you have, as long as it is thick. I made my own small batch strawberry jam with no pectin for this recipe. It's extremely easy to make and takes these donuts to another level. I highly recommend making your own if you have the time.

You will also need the following equipment: rolling pin, round 2.5-inch cookie cutter, baking sheet, parchment paper or silicone baking mat, pastry piping bag, and round piping tip. A kitchen scale is also highly recommended and a relatively cheap investment to make to ensure that you have the most accurate measurements.

How to Make the Best Baked Jelly Donuts with Strawberry Jam

In summary, here is what you will need to do to make these baked jelly donuts (full recipe instructions are on the recipe card below):

1. Combine ingredients. In a large bowl, whisk together flour, instant yeast, sugar and salt. Add milk, half the butter, egg, and vanilla. Stir well to combine with no dry ingredients visible (will be crumby). Cover and let dough rest at room temperature for 15- 20 minutes.
2. Knead the dough. Transfer dough onto a lightly floured surface and knead for 5 minutes. Cover and let it rest for 5 minutes. Then, knead for another 5 minutes until smooth and supple.
3. First rise. Transfer dough back to the bowl and cover. Let it rise for 1 hour or until the dough doubles in size.
4. Shape the donuts. Transfer the dough onto a floured surface and roll it out into an 8x10 inch rectangle, ½-inch thick. Cut out circles using a round 2.5-inch cookie cutter.
5. Second rise. Place the donuts on a lined baking sheet, and sprinkle with a little flour. Cover and let it rest at room temperature for 30 minutes.
6. Bake. Bake for 10-12 minutes in a 375 F preheated oven, or until the donuts are lightly golden in colour. Then immediately brush the freshly baked donuts with the remaining melted butter and lightly roll them in shallow dish of sugar to coat.

How to Pipe Jam into Jelly Donuts

1. Fill a pastry piping bag fitted with a round piping tip with strawberry jam.
2. Use a knife to make a deep slit on one side of each donut.
3. Place the pastry tip into the slit and slowly pipe jam into each donut.

More Berry Recipes

• Cranberry Sauce Oat Bars
• Jam-Filled Thumbprint Cookies
• Cranberry Scones with Orange Glaze
• Quick and Easy Homemade Strawberry Sauce
• Glazed Lemon Blueberry Scones
• Dark Chocolate Raspberry Truffles

Recipe

Baked Jelly Donuts with Strawberry Jam

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5 from 1 review

• Author: Sam | Ahead of Thyme
• Total Time: 2 hours 30 minutes
• Yield: 12 donuts
• Diet: Vegetarian

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Description

These melt-in-your-mouth, homemade baked jelly donuts, coated in sugar and filled with sweet strawberry jam, are so soft, fluffy, spongy and airy. 

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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
• ½ teaspoon vanilla extract
• 50 grams granulated sugar (to coat the donuts)
• 100 grams strawberry jam

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Instructions

1. In a large bowl, whisk together flour, instant yeast, sugar and salt. Add milk, 1 tablespoon melted butter, egg, and vanilla. Stir well to combine (it will be a crumby texture), and there are no dry ingredients visible. Make sure to scrape off the flour from the sides of the bowl.
2. Cover with plastic wrap or dish towel and let the dough rest at room temperature for 15- 20 minutes. Resting helps the dough build gluten strength naturally, which makes the dough become less sticky and easier to knead.
3. Transfer the dough onto a lightly floured surface and knead for 5 minutes (See notes below for instructions on how to knead). If the dough is too sticky to handle, apply some more flour to your hands and dough, but not too much. Cover the dough with a large bowl upside down and let it rest for 5 minutes. Resting allows gluten in dough to relax and further build more gluten strength. It’s very similar to how sleeping aids in muscle repair and new muscle growth in human body.
4. Knead the dough for another 5 minutes until the dough ball is smooth and supple. Because of high fat content in the dough, it should take less than 10 minutes to achieve a smooth and supple dough ball. A well-kneaded dough is smooth and can hold its shape. Also, when you give the dough ball a firm poke with your finger, the indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few more minutes.
5. Transfer the kneaded dough ball back to the bowl and cover with plastic wrap. Let it rise for 1 hour or until the dough doubles in size.
6. Transfer the dough onto a floured surface and roll it out with a rolling pin to an approximately 8 x 10 inch rectangle with ½-inch thickness. Cut out circles using a 2.5-inch round cookie cutter or another object such as the rim of a glass or bowl. You should yield 12 donuts. Use the scraps to make smaller donuts (or even into dinner rolls).
7. Preheat the oven to 375 F. Place the donuts on a parchment-lined baking sheet (or line with a silicone mat). The transfer will likely cause the donuts to elongate into an oval shape. To avoid this, use a scraper to carefully transfer to keep the shape round. Sprinkle a little flour on the donuts and cover the baking sheet with a dish towel and let it rest (second rising or final proof) at room temperature for 30 minutes, or until the oven is ready. The donuts should rise about 50% or even double in size depending on the ambient temperature. The higher the room temperature, the faster and more the dough rises.
8. Transfer the donut-filled baking sheet to the oven and bake for 10-12 minutes, or until the donuts are lightly golden in colour. Check occasionally to make sure the donuts don’t get too brown, especially towards the end.
9. Place sugar into a shallow dish. Brush the donuts with the remaining tablespoon of melted butter (as soon as they come out of the oven) and lightly coat them with sugar by rolling them in the sugar. The melted butter helps the sugar stick to the donuts but also makes the donuts taste buttery and delicious.
10. Fill a pastry bag fitted with a round tip with strawberry jam. Use a knife to make a deep slit on one side of each donut. Place the pastry tip into the slit and slowly pipe about 2 teaspoons of jam into each donut. 

Notes

Equipment used: rolling pin, round 2.5-inch cookie cutter, baking sheet, parchment paper or silicone baking mat, pastry piping bag, and round piping tip. A kitchen scale is also highly recommended and a relatively cheap investment to make to ensure that you have the most accurate measurements.

How to knead dough: Push the dough down and outward using the palms of your hands. Fold the dough in half towards you and press down. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you. You can also pick up the dough and slap it down onto the counter and fold over towards you (a kneading technique known as slap and fold).

How to determine if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test it by giving the dough ball a firm poke with your finger. The indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few more minutes.

Strawberry jam substitutes: I used strawberry jam, but you can use any jam or jelly that you have, as long as it is thick and not too runny. I made my own small batch strawberry jam with no pectin for this recipe. It's extremely easy to make and takes these donuts to another level. I highly recommend making your own if you have the time.

• Prep Time: 30 minutes (+1 hour 50 minutes wait time)
• Cook Time: 10 minutes
• Category: Dessert
• Method: Bake
• Cuisine: European

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