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1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the sugar, eggs, butter, flour, salt, and vanilla extract. Pour in the yeast mixture.
Mix the ingredients until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
2. Shape the Donuts:
Once the dough has risen, punch it down to release the air. Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness.
Use a round cookie cutter (about 3 inches in diameter) to cut out circles of dough. Re-roll the scraps as needed.
Place the dough circles on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.
3. Fry the Donuts:
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Carefully drop 2-3 donuts at a time into the hot oil. Fry each side for about 1-2 minutes or until golden brown.
Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil.
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4. Fill the Donuts:
Once the donuts have cooled slightly, use a small knife to make a small hole in the side of each donut.
Fill the pastry bag with your chosen jelly or jam and pipe it into each donut until filled.
5. Coat the Donuts:
Roll each filled donut in granulated sugar until fully coated.
Serve warm or at room temperature.
Tips for Perfect Jelly Donuts:
Yeast Activation: Make sure your yeast is fresh and your milk is warm (not hot) to activate the yeast properly. If the yeast doesn’t foam after 5-10 minutes, it may be inactive.
Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour while kneading.
Rising Environment: Let the dough rise in a warm, draft-free place. If your kitchen is cold, you can preheat your oven to 200°F (93°C), turn it off, and place the covered dough inside with the oven door slightly open.
Oil Temperature: Use a thermometer to maintain the oil temperature at 350°F (175°C). Too hot, and the donuts will burn on the outside while being undercooked inside. Too cool, and they’ll absorb too much oil.
Filling: If you don’t have a donut injector, you can cut the donuts in half and sandwich the jelly between them, though this might result in a slightly different texture.
Storage: Jelly donuts are best enjoyed fresh but can be stored in an airtight container for a day or two. Reheat them in the microwave for a few seconds before eating to refresh them.
This recipe should yield soft, fluffy donuts with a delicious jelly filling. Enjoy baking!