A couple weeks ago I woke up with two things on my mind, Burma Superstar and Homemade Jelly doughnuts. Neither of these items I thought about in years. Those of you who live in the Bay Area are familiar with Burma Superstar. Those of you who do not live in the area, it is an amazing Burmese restaurant. The evening after my dream, I took Lenny for dinner date. Lucky for us there is a location in the East Bay not far from our house. It was as I remember, delicious.
A week later I fulfilled the other half of my dream. Instead of scouring the aisles of the grocery store, I made them. The doughnuts in my dream were a frozen brand, my mother use to buy. They were little pillows of sugar, that you could toss into the oven, heat up in 10 minutes and then enjoy warm jelly running down your lips. I don’t remember the brand; but, I remember loving them, probably a little too often.
I used an old favorite yeast doughnut recipe from the Better Homes and Garden cookbook (which I have also owned for some 20+ years). I have made the recipe many times in the past and really love how the texture is light and fluffy. Not dense nor chewy. I did change it up from the last time I made it. Instead of using shortening, I used creamy butter. I loaded the warm milky mixture with lots of Meyer lemon zest. I didn’t fry them, instead, I baked each pillowy fluff. Once they cooled, I stuffed each one with wild blueberry preserves, brushed the tops, bottoms, and sides with melted butter, then rolled in sugar. These homemade Jelly Doughnuts were so much better than the ones I use to eat as a kid. Definitely worth the time and a little bit of effort.
Homemade Jelly Doughnuts
Ingredients:
3 1/2 cups all-purpose flour, sifted
2 packages of active dry yeast, I like Red Star
3/4 cup whole milk
1/3 cup sugar
1/4 cup unsalted butter
1 medium Meyer lemon, zester
1 teaspoon salt
2 eggs
1 jar of your favorite jelly, jam or preserves
2 tablespoons of melted butter
extra sugar for rolling the doughnuts in
How To:
In a mixing bowl and 1 1/2 cups of flour and the yeast. Fit the mixer with the dough hook and give a whirl to mix.
Place the milk, sugar, salt, and zest into a small saucepan over medium-low heat and heat to 115 degrees. Stirring constantly.
Add the milk mixture to the flour with the mixer on low speed. Continue mixing at a low speed for 1 minute.
Scrap the bowl, then mix for 3 minutes at medium speed.
Add the eggs one at a time and mix. Then add the butter.
Add the remaining flour and continue mixing at low speed until the dough is soft, smooth and elastic; about 5 minutes.
Remove from the bowl and knead by hand for minutes.
Place into a lightly oiled bowl. I use a small amount of melted coconut oil. Cover the bowl with plastic wrap and a clean towel. Please in a draft-free area and let rise until doubled in size. This will take about 1 1/4 – 1 1/2 hours.
Punch down the dough, turn out onto a lightly floured surface. Divide the dough in half.
Roll each half of dough to 1/2″ thick. Cut with a floured biscuit or doughnut cutter. Place each doughnut onto a baking sheet lined with parchment paper. Cover lightly with plastic wrap. Let rise until very light and airy, about 45 – 60 minutes.
Preheat the oven to 375.
Slide the baking sheet filled with doughnuts into the oven.
Bake until golden brown, about 20 – 25 minutes.
Remove from the oven and set aside.
Let cool.
Make a small slit into one side of each doughnut.
Fill a pastry bag fitted with a round trip, with your favorite jam, place the tip into the slit on the doughnut. Gently squeeze the jam into the doughnut.
After all, doughnuts are filled, lightly brush each one with some melted butter, then roll in sugar.
My name is Denise, and I am the Chief Cooking Officer of Chez Us. I confess, I love everything about food; the look, feel, smell and taste. In fact, the first thing on my mind when I crawl out of bed, besides that first cup of coffee, is what we will be sharing at the table later that day.
Denise these look and sound fantastic, I've been dreaming of them since I saw you post them on instagram. Going to have to try them out this weekend. Oh and I seriously love your jam spoon...gorgeous!
Just was I was looking for - but would you please let me know the weight of the packets of yeast as the ones I buy are pretty big (10g). I made your almond croissants, and they were spot on! Will be looking through the rest of your recipes now!
I've never made donuts - mostly because I am terrified of deep frying. I knew you could bake them but had no idea you could make something this incredible. My boys would go NUTS if I made these. Gorgeous photos.
This is my favorite food blog on the internet and I have trouble resisting a jelly donut every time I visit. I just have the problem that I am always craving a donut at that Very Second that I just end up going to Krispy Kreme. Its becoming a problem. Especially because these have to be WAY better. But Krispy Kreme is just so much faster.
Okay Denise we must have had the same childhood experience, I remember those crazy frozen jelly donuts and I have tried to replicate them before with no success...I remember my Mom making them as well!!! I will have to try this recipe! Thanks!!!!
Hi Pilar, Sorry for the delay, have been out and didn't have internet connection for a few days. The packages are 0.25 oz each. Let us know how you like the recipe!
Hi - I'd like to make these but there is no mention of when to add either the butter or the eggs while making the dough. Can someone please help with this?
Thanks.
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