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.
- 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
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.
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.