Homemade Jelly Donut Recipe – Laura Vitale – Laura in the Kitchen Episode 787
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[intro music] Hi guys, I’m Laura Vitale and on this episode
of Laura in the Kitchen I’m bringing you a doughnut recipe! I’ve been having these requested
here for so, so long. I’m making Jelly Doughnuts! They’re easy, they’re a crowd pleaser, and
I love them! I love doughnuts, I only make them once in a while, it’s really not something
I buy often, I just really enjoy making them and eating them fresh, so I figured today
was the day because I wanted some jelly doughnuts! The ingredients you’ll need to make the donuts
are very few and basic, you’ll need all purpose flour, a pinch of salt, I’ve got some melted
vegetable shortening and some melted unsalted butter, an egg, some milk that’s been warmed
up and I’ve got some sugar and some yeast. That’s it! Let’s get started. We’re going to get going
on activating the yeast. I’ve got my milk here, about 110 degrees Fahrenheit. I’m going to sprinkle over my yeast and I’m
also going to feed it by giving it a teaspoon of sugar. Mix that around and I’m going to set that
aside for several minutes or until the yeast is – you’ll be able to smell it when it’s
activated and it gets all foamy and bubbly on top and that’s when you know that you are
ready to get going. Mix your salt with your flour, so that that’s
completely ready to go. And now in this bowl, this – I’m going to
make this in my standing mixer because it does need to knead for a while, so in the
bowl of my standing mixer, I’m just going to add my vegetable shortening that I’ve melted. I popped that right into the microwave, along
with my unsalted butter. And then I’m going to add in my egg, and this
is really my all-purpose, like plain donut dough. It just works really, really well and
my glazed donut recipe – this is the same dough I used, I just doubled the batch when
I did those. But, it’s just really perfect, it works really,
really well, and if it ain’t broke, don’t fix it! So I’m just going to give these a quick little
mix, I’m going to clean up, wait for my yeast to activate, and then we’ll put the whole
thing together. We’ll get it kneading, and we’ll be that much closer to getting these
ready to eat! You can see my yeast is activated and it’s
super important when you’re working with a yeast dough that your yeast is activated.
So often, whether it’s a doughnut recipe or my cinnamon rolls, or any dough that requires
– any dough that’s a yeast dough, I get so many e-mails from people saying that the dough
didn’t work out, it’s really hard and didn’t rise. And chances are it’s because your yeast
is not activated. And that can be a number of factors that can
make that happen, I mean, your liquid, in this case might not be hot enough, might be
too hot and kill the yeast, or the yeast might be expired. So, you need to be careful and make sure your
yeast is activated, that way you will get a great dough every single time. I’ve added my yeast mixture, I’m adding my
flour and just kind of giving this a quick stir with my spatula right before I put it
– I get it to kneading. I’m going to put my dough hook on and I’m
going to knead this on medium speed for about, I’d say, 5-6 minutes, you want a really nice
smooth dough, and it should only take about 5-6 minutes. So I’m going to put this on, lift it up, and
let it go! My dough was kneading for about 5 minutes,
and it’s exactly how I want it, it’s nice and smooth. It looks like a little on the tacky side,
but it’s not sticking to me as you can see. But that’s what I want, now I have my bowl
here – that’s the bowl I had my flour in and I oiled it with just a little bit of vegetable
oil, and just taking my dough scraper. Now, I’m making a smaller batch, I halved
the recipe in half because it’s just my husband and I, and I don’t want to make too, too many
donuts because I will eat them! hah! So I’m just going to make some, and then I’m
actually going to take these to – we’re having a little get together tonight with friends,
so I’m going to take them there. I oiled the top as well with whatever was
left over on my pastry brush, and now I’m going to cover this with plastic wrap and
stick it somewhere warm, I”m just going to put it in my microwave, with the microwave
turned off, for about an hour or so, you want this to double in size, and when it’s there,
we’ll get going on rolling and cutting, and moving forward! My dough is about doubled in size, now this
took a couple of hours, and it can take up to three hours, so do not panic if it’s not
doubled in an hour, just give it some time and make sure the spot is nice and warm. I’m going to set that aside, I have a baking
sheet here with a piece of parchment paper and I’ve put a little bit of flour down, and
now I’m going to take more flour and sprinkle my board, I do have a fish spatula here because
it’s got a nice flat edge, it’s going to be just the thing I need to lift my doughnuts,
once I cut them, and I have a three and a half inch biscuit cutter, or you can use whatever
you’ve got that’s round, use that. Okay, going to just deflate my dough. Just like that. And then I need to get it all out of here. Just pull this together with my hands, and
you can stretch it out with your hands if you want to, I’m going to take a rolling pin
and just get this out to about a half an inch thick, now remember that I did cut the dough
in half because I don’t want to make too, too many, because this girl will eat them
all. But you will have much more if you make the
full batch, which is completely up to you, so I’m just rolling this out and mushing it
down with my hand, and you can see I’m kind of flattening it, and then I’m also just getting
it to be as even as possible. I want this to be about half an inch thick. Just going to take my biscuit cutter, I like
to dip it in flour, and then cut out my little doughnuts. That’s it! It’s that simple! Now, I’m going to cover these with a lint-free
kitchen towel, and I’m going to stick them somewhere warm again, and they need to rise
for about a half hour to an hour, or however long it takes for them to double in size. So, I’m going to put this right back there,
it’ll stay nice and warm, and in the meantime, I’m going to get a heavy skillet, or a heavy
pot, I’m going to fill it with some vegetable oil, and bring that up to temperature to cook
them in. They look gorgeous, you know just by looking
at them that they’re going to be fluffy and gorgeous. I do have some vegetable oil up to temperature,
I have a large pan, really heavy bottom pan, halfway filled with oil. Now, this is how I always tell it’s the right
temperature. You put the end of a wooden spoon in, and I don’t know if you can see, but there’s
little bubbles coming up. You see little bubbles around the base of
that? That’s how you know it’s at the perfect temperature.
If the bubbles are bubbling like ferociously, that means it’s over 350F. You can use a thermometer if you want to. Have we met? Hah! Chances are, I”m not going to! Chances are, I”m just going to wing it because
it works, and it’s just easy for me to remember. My grandma taught me that trick years ago,
in fact if you watch our video of the graffe I made with her, of the Italian donuts, she
doesn’t use a thermometer either. So now I’m going to use my fish spatula because
I’m going to lift each one. And the reason I got a fish spatula is because
I can tap a little bit and the flour, the excess flour goes through the bottom of the
fish spatula. And I am going to just add them to my hot
oil, you can see they are bubbling up really nicely. I am going to fry up just a few at a time,
I don’t want these to – I don’t want the pan to be overcrowded. So I’m going to fry up about four at a time,
and I also don’t want the temperature of the oil to go down, and then we’ll get really
soggy and oily doughnuts. So I’m going to do four at a time, and I am
going to cook these for about two minutes per side until they’re a beautiful golden-brown
color. What I have here is a baking sheet that I’ve
lined with some paper towels, because these are going to need to – I’m going to put them
on there so that the oil can kind of seep down into the paper towel. And then I have a shallow bowl here with some
granulated sugar, and I”m going to get some jelly ready and we’ll get going to put them
together. Shouldn’t take very long, should take a minute
or so per side, they’re very quick to cook, and then I’ll do the next batch and I’ll meet
you back when they’re all done! Now, while the other batch is cooking up,
I’m just taking the first batch that I just let sit on my paper towels for just a couple
minutes, and I’m dipping them in sugar. You want to do this relatively quickly, while
they’re still hot because that way the sugar sticks. And then I always do it again after I pipe
them with the jelly, but for now, I’m just going to continue to babysit the rest of them
and then we’ll fill them up. Now, what I’m doing, and I’ve already done
a few of them, I take one of these – I guess it’s like a little lollipop stick or I think
it’s also known as a mini cake pop stick. One of these little things, you can but them
anywhere. Or any object in your house that looks like
this, hah! I take it, and I make a little, sort of a
little hole on one side, like that, and I kind of just wiggle it around. This is how I do it, I am not a factory, this
is how it works for me. Then I have a disposable piping bag with some
strawberry jelly in it – strawberry jam – anything – I wouldn’t use preserves, because then it
makes it a little bit too difficult to come out of the tip. And then I just pipe it right in. And if a little bit comes out, perfectly fine! And I just continue to do them all, it shouldn’t
take long at all, you’ll just take a couple of seconds. Wow buddy! They’re delicious, and if you could just smell
what I’m smelling in here, you would understand why I’m trying to hurry! They are all filled, and now what I do like
to do is, I just like to go in and dip the tops in a bit more sugar because I did disturb
them a bit as I was filling them, but whatever. I’m going to go right into it. I’m going to
go with this one! Hah, I’m so excited! Anything on my face!? Look! Mmm. Mmm! Life is sweet! Pun intended. Mmm! They are so much better than store-bought. I’m laughing at myself because I know I’m
covered in sugar. But that’s okay. They are so much better than store-bought,
they’re fluffy, they’re not too sweet, perfect amount of jelly. I mean nothing about these is bad, in any
way shape or form! If you want to make some outrageously good
jelly doughnuts – I seriously feel like I’ve got stuff all over me! If you want to make some outrageously good
jelly doughnuts, go to LauraintheKitchen.com, get this recipe, I’m telling you, it is perfection! Make them, tag me in a picture, I would love
to see your re-creation, and I hope that you have enjoyed these as much as we do and I
will see you next time. Bye!

100 thoughts on “Homemade Jelly Donut Recipe – Laura Vitale – Laura in the Kitchen Episode 787

  1. K I'm done with the dough now I'm just waiting for it to rise.also waiting for the sun to rise. My family Better love them…

  2. I love your recipes and i also love your canister set on your counter in the back of you, where did you get those? I want to get some like that.

  3. 🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩☕☕☕☕☕☕☕☕☕☕🍵🍵🍵🍵🍵🍵🍵🍵🍵

  4. This is a GREAT RECIPE! Was a big hit with my family and at work. And, the donuts look exactly like they are supposed to. I made jelly first. Next time, i put white holland creme filling in. Delish. For some reason, the donuts cooked more nicely in pot of oil rather than my deep fryer. My deep fryer temp I think is a bit under temp and only goes so high. It says it goes to 375 but I put a thermometer in that and it didnt' hold that temp. So, you might prefer using a pot of oil and thermometer instead. The one criticism is that the actual recipe says the prep time is 10 mins and the cook time is 10 min, lol. It will take you a good part of your day to make these, let them rise, individually fry them and then to fill them. So, it's a labor of love but you won't get in and out in 20 min! lol

  5. I have 1 Question for you? My Question is what bout vanilla? Do I put it in or not cause I didn't see any in the recipe? I would love to put some in??

  6. Thanks so much I made homemade donuts by myself they look so delicious bye I’m gonna eat dears beauties

  7. They look wonderful. I think adding a cooled French custard to the cooled donuts would be a great option as well. I intend to try your recipe. Thank you for sharing.

  8. Loved donuts. But I can't find donuts without gluten, so I can't eat them anymore. They will send me to the hospital if I try. Sad hugs from Norway.

  9. In Jewish culture it is called sufgania and we eat it on the holiday, called Chanukah…
    ❤️🤗😋

  10. Any chance you would show us how to do donuts in the oven? I love donuts but my hubby has a sensitive stop- Love to make some for him in the oven 🙂

  11. Private Pyle has dishonored himself and dishonored the platoon! I have tried to help him, but I have failed! I have failed because you have not helped me! You people have not given Private Pyle the proper motivation! So, from now on, whenever Private Pyle fucks up, I will not punish him, I will punish all of you! And the way I see it, ladies, you owe me for one jelly doughnut! Now, get on your faces!

  12. These were the first thing I made when I got my first Kitchen aid stand mixer. I could not fill them fast enough for my family to eat!!! Delicious

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