JELLY FILLED RECIPES

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JELLY FILLED DONUTS RECIPE | FOOD NETWORK



Jelly Filled Donuts Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 8 to 10 doughnuts

Number Of Ingredients 13

1 cup whole milk
3/4 ounce (4 1/2 teaspoons) instant yeast
1/4 cup sugar, plus more for coating
1 1/2 teaspoons salt
1/4 teaspoon mace
2 tablespoons nonfat powdered milk
1 large egg
2 cups all-purpose flour
1 cup bread flour
Oil, for coating bowl
Vegetable shortening, for frying
1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
3 tablespoons unsalted butter, room temperature

Steps:

  • Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
  • Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
  • Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
  • Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
  • When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve.

FARRAH'S JELLY-FILLED CAKE | ALLRECIPES



Farrah's Jelly-Filled Cake | Allrecipes image

This is my goddaughter Farrah's favorite cake and is very reminiscent of a jelly donut. This cake is very forgiving and can be made with any other flavored jam. Plan ahead because the cake needs to sit overnight for the flavors to meld.

Provided by Yoly

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Bundt Cake

Total Time 120 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 Bundt(R) cake

Number Of Ingredients 8

cooking spray
1 (15.25 ounce) package butter cake mix
4 eggs
1 cup milk
½ cup butter, melted
1 cup seedless strawberry jam
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
  • Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
  • Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
  • Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
  • Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

Nutrition Facts : Calories 428.6 calories, CarbohydrateContent 71.2 g, CholesterolContent 101 mg, FatContent 14.8 g, ProteinContent 4.5 g, SaturatedFatContent 7.8 g, SodiumContent 376.2 mg, SugarContent 55.2 g

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