• Red Cottage VIP Printable Library
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Red Cottage Chronicles

All Things Home

  • Home
  • About
    • Work With Me
    • Contact
    • Legal Stuff
  • Recipes
    • All Things Sweet
    • Appetizers and Dips
    • Mains and Sides
    • soups & salads
    • vegan/vegetarian
  • Around the Home
    • Housekeeping/Homemaking
    • Home Decor
    • Tablescapes
    • flowers and wreaths
    • gardens
    • Seasonal, Holidays & Special Occasions
  • DIY
    • One Room Challenge
    • Thrift Store Upcycle Projects
    • Seasonal, Holidays & Special Occasions
    • DIY Renovation Projects
  • Lifestyle
    • Explore Niagara
    • Family
    • health and well being

Baking

Raspberry Jelly Doughnuts

Homemade doughnuts are one of those things I have long been intimidated to try.    I think it has something to do with the hot oil!  Kitchen Fires.  That sort of scary stuff!

Raspberry jelly doughnuts are my husbands favorite kind and I have always wanted to make these for him.

donut 4

I recently caught an older episode of Anna Olson’s Bake on The Food Network Canada which featured this very kind of doughnut and thought it was time I give it a try.

Just a word of caution.  I used a table top deep fryer, as I felt it was a safer option then a pot of oil on the stove.  One thing I didn’t count on is the temperature settings on the fryer to be totally inaccurate.  I set it to 350 degrees as suggested in the recipe.  I put my first batch of doughnuts in, and after a minute they were very dark brown, not puffed up, and hard.  I removed them and using my candy thermometer checked the oil temperature…..425 degrees!!!  I turned it down to just below the 300 setting and after a brief wait checked the temperature again.  Just right!

donut 1

I will take you through the steps below:

donut 5

1.  Lightly whisk milk, yeast, sugar and eggs in the bowl of an electric mixer.  Add the flour, salt and nutmeg and mix using dough hook until dough comes together.

2. Continue kneeding dough in the mixer for 5 minutes or turn out onto lightly floured surface and kneed by hand until smooth and elastic.  I did the latter just cause I felt  like I needed to kneed!

3.  Put dough into a lightly oiled bowl and cover with plastic wrap.

4.  Allow to rest in a warm, draft free area until double in size.  I used the proof setting on my oven (which is approximately 160 degrees.

5.  When dough is ready, roll out on lightly floured surface to 1/2 inch thick.  Cut into 3″ rounds.  Gather up and reuse dough as necessary.  Yield approximately 14.

6.  Place on a baking tray and again cover with plastic and let rest in warm, draft free place for 45 minutes.

7.  Heat  oil in table top fryer or in a deep sturdy pot filling to about 3 inches.  Using a candy thermometer heat to 350 degrees.  Carefully add doughnuts one at a time using a slotted spoon. Don’t crowd the donuts.  Cook for 3 to 4 minutes and carefully flip them and continue to cook for another 3 minutes.  Remove to cooling rack with paper towel placed under it.

8.  While still warm dip donuts on both sides into sugar/cinnamon mixture.  Allow to cool completely.

9.  Fill an icing bag with raspberry jam fitted with a doughnut tip (éclair tip).  Insert tip into each doughnut and squeeze about 2 to 3 tsp of jelly into each donut.  It will puff up a bit and you’ll quickly get a feel for how much is enough.

donut

 Not too bad for my first attempt!  I got two thumbs up from the Mr.!

donut 3

You can view the recipe here

donut 2

ENJOY!

Wondering what I might make next??  Subscribe below and you won’t miss a single kitchen adventure!!

Enter your email address:

Delivered by FeedBurner


7 Comments

Subscribe

Get all the latest news from our little red cottage straight to your inbox!

« Tangerine Creme Brulee Tart
Raspberry Pistachio Napoleons »

Comments

  1. Sarah @ Domestically-Made.com says

    May 30, 2013 at 9:52 pm

    This looks so yummy! I just cannot resist a good doughnut, especially a jelly filled one 🙂 Pinning this! Thanks for sharing this!

    Reply
    • Maureen says

      May 31, 2013 at 1:22 am

      Thanks Sarah! I hope you enjoy them as much as we did!

      Reply
  2. Maureen says

    May 31, 2013 at 7:20 pm

    I LOVE Dunkin Donuts! Whenever I travel to the US I am sure to stop in for my fix!!

    Reply
  3. Ruth@LivingWellSpendingLess says

    May 31, 2013 at 9:24 pm

    Love this recipe and the step-by-step too – thanks for breaking it down so well. These look super yummy and we will have to give them a try at our house! Thanks for sharing at LWSL this week – hope to see you back next week!

    Reply
    • Maureen says

      May 31, 2013 at 11:56 pm

      Thank you Ruth!

      Reply
  4. elizabeth says

    June 3, 2013 at 4:15 am

    I have loved jelly donuts since I worked at the Montreal childrens Hospital 40 years ago. I spent one day in the bake shop,helping the baker mix cut and fill the donuts. We had big machines that cut them, then filled them and then we cooked them in huge steam jacket kettles. It was one of the best days of my internship. Thanks. For bringing it all back. They are so good when they are stll hot.

    Reply
  5. Lori @ A Bright and Beautiful Life says

    June 4, 2013 at 5:28 pm

    These look to die for!!! You make your desserts seem so easy to make and they are over-the-top gorgeous and I’m sure as delicious as they look.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Red Cottage Chronicles

Oh, hi there!

Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

Follow Us!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Stay updated!

Get all the latest news from our little red cottage straight to your inbox!

Categories

Instagram

[instagram-feed]

tablescapes

tablescapes

STAY UP TO DATE

Get all the latest recipes straight to your inbox

Disclosure & Privacy Policy

Disclosure & Privacy Policy

More From Red Cottage Chronicles

blueberry cheesecake bars

Blueberry Crumble Cheesecake Bars

Upcycled shutter Christmas Card Holder

Festive DIY Christmas Card Holder

Mascarpone Cheesecake with Balsamic Strawberries

October Blogging Challenge

31 days of Red Cottage Chronicles

Wood Christmas Signs

Deck The Home Wood Christmas Signs

Copyright © 2023 · Site by Pretty Pink Studio

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in