stuffed donuts

Prepare warm and fresh Strawberry Jelly and Vanilla Custard Stuffed Doughnuts at home!

Sufganiyot Stuffed Donuts

dry active yeast

flour

sugar

milk

orange zest

orange juice

brandy (, optional)

salt

vanilla extract

unsalted butter

Vegetable oil

vanilla custard jelly

The first step is really to plan for enough time to make these fluffy clouds carrying fabulous fillings and then, if it is decided you will fill all or half with vanilla custard, you make the custard, which requires a few hours of refrigeration to come to the right consistency.

Next, make the dough by combining yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in the bowl of a stand mixer fitted with the bread hook attachment*. Allow to stand until yeast starts to foam and become fragrant, approximately 10 minutes 5 minutes.

Add egg yolks, whole egg, warm whole milk, orange zest, orange juice, brandy, salt, vanilla extract, 2 cups flour, and remaining 1/4 cup sugar. Combine on low speed with dough hook until combined, about 2 minutes.

Add 6 tablespoons of unsalted butter, 1 piece at a time, mixing well between additions. Small lumps are fine and expected. Gradually add remaining flour until dough is soft, smooth, and shiny and starts to pull away from the sides of the bowl and climb the dough hook. You may not need all 2 cups of flour, so work slowly and make sure not to add too much.

Turn dough out onto a lightly floured work surface and knead, adding more flour if needed to prevent sticking, until no longer sticky, approximately 5 minutes. Using a stick of butter, lightly butter a bowl. Place your round of sufganiyot dough into the bowl and roll to cover fully in butter. Cover loosely with a breathable towel. Place in a warm and draft-free place in your kitchen and allow to rise for 1-2 hours, or until doubled in size.

Turn dough back to your floured surface. Roll to 3/4" thick, this part is important to ensure you have enough dough to puff up and be thick enough for filling. Using a floured 2- 2 1/2 inch, cut dough and then turn the cutter to strengthen the sides. I never knew about this technique of strengthening the sides until making Sufganiyat, learn something new every day. I also used a pint glass because I realized my round cookie cutter was too large for this purpose. I don't suggest it, while some of my doughnuts were gorgeous, others resembles animals, for instance the "turtle". A sharp edge is needed to make nice, clean cuts.

Re-roll scraps once. and cut dough again. Discard extra dough.

Transfer rounds of sufganiyot dough to a parchment-lined baking sheet and cover loosely with a breathable towel towel. Allow to rise again for 45 minutes. Dough will rise, but not double.

While I am known for free styling my frying, being the rebel that I am and not using a thermometer, I decided this time it was necessary. I didn't want to mess up what I had worked so hard on! You can use a deep frying thermometer or a candy thermometer. Oil should measure 4 inches up the side of a large, high sided pot, I used a dutch oven. Heat oil to exactly 350 degrees.

Working in batches of 3-4 doughnuts, fry until golden, only about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.

If you plan to toss in cinnamon and sugar, this is the time to do it!

Fill a pastry bag fitted with a large round attachment with desired filling. Placing the bag in a large cup or glass will assist you in filling the bag. Pierce the center of each sufganiyah and fill until filling starts to overflow from the original hole.

Dust sufganiyot with powdered sugar, if desired. Serve warm and enjoy your Strawberry Jelly and Vanilla Custard Stuffed Doughnuts (Sufganiyot)!

If you've tried this recipe, come back and let us know how it was!&nbsp;

These Jelly Donuts are a soft, tender yeasted doughnut thatis rolled in sugar and then stuffed with a variety of jams, jellies andNutella!

Jelly Donut Recipe

g unsalted butter (2 T)

g shortening (2 T)

g vegetable oil (2 T + ½ t)

315 g whole milk (1 cup + 3 T + 1t)

g dry active yeast (1 ½ T)

470 g all purpose flour (3 ¾ cup)

granulated sugar (⅓ cup + 1 ½ T)

¾ tsp kosher salt

sugar (for coating)

½ cup jam or jelly (Nutella, jams, or jellies. This allows

Whisk together flour, sugar and kosher salt in a bowl and set aside. In another small bowl, beat the egg until smooth and no streaks of white remain.

In a small pot, melt butter and shortening over low heat.Whisk in oil followed by the milk and finally the beaten egg. Cook over low heat, stirring constantly, until 106°F.

Pour milk mixture into the bowl of a stand mixer and whisk in yeast. Set aside for 10 minutes. 

Fit mixer with paddle attachment and add half the flour to the bowl with the yeast/milk mixture. Mix on low to combine, then add the remaining flour and mix on low until flour is incorporated. 

Switch to the dough hook and turn speed to medium high and continue to mix until you can see strands pulling from the sides of the bowl into the center when it is mixing, approximately 12 minutes.  It will not completely form a smooth dough ball. 

Prepare the dough:

Spray a large bowl with nonstick cooking spray. Spray hands and bowl scraper with the spray and scrape out the dough into your hands and form into a ball.  Place in oiled bowl.

Do one fold in the bowl: grab the top far side of the dough with both hands and pull up and then fold over, towards you. Rotate the bowl and then repeat with all four sides.

Cover with plastic wrap and bulk proof in the refrigerator for 30 minutes.

Proofing the dough

Lightly flour your work surface. Using a bowl scraper or silicone spatula, scrape the dough onto the surface. Sprinkle with a bit more flour. Flour your rolling pin. Gently roll out to approximately ½ inch thick.

Line a baking sheet with parchment paper and lightly spray with cooking spray. Cut doughnuts with ring molds or biscuit cutters (3”) and place on parchment lined baking sheet. Spray surface of doughnuts, wrap with plastic wrap and refrigerate 2 hours.

Can re-roll scraps one time with at least 20 minutes of bench rest. Knead the scraps together into a ball, cover with plastic wrap and allow to sit 20 minutes before trying to roll them out again. If they shrink back, give them a little more time to rest!

Alternatively to cook immediately: instead of retarding doughnuts in the refrigerator a second time, allow to sit out 30 minutes until doubled in size and then fry. 

Rolling and cutting the dough

Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350°F. Adjust your heat to keep the temperature between 350°- 360°F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360°F before adding a batch of donuts, because the cold dough will lower the temperature of the fryer oil.

Allow the donuts to sit at room temperature 6minutes prior to frying. Gently place 3-5 donuts in the fryer, while keeping the remaining donuts in the fridge. The number you can fry at once depends on the size of your pot. You want the donuts to have room to move around and space to puff.

Once they rise to the surface, cook for 60 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 45 seconds. Flip it again and then fry for another 10-30 seconds or until the color is a nice even golden brown. I usually test mine with a cake tester. Pull the donut out of the oil with a spider or slotted spoon, poke it and then pull the cake tester out. It should not have any streaks of dough or crumbs.

Transfer to a wire rack set over a sheet pan or paper towels.The fry time is not only dependent on oil temperature but also the temperature of the dough and how well proofed.

Allow oil to drip off doughnut 10 seconds then roll in granulated sugar or dip in glaze.

Frying the donuts

Place desired fillings in a piping bag or a zip-top bag.

Cut off the corner of the bag or the tip just large enough for the filling to come out. There is no need for you to use a pastry tip. I find they only add to the drama.

Poke a hole in the donut with a chopstick, skewer or paring knife. Insert the bag into the hole and squeeze! I like to fill my donuts until the filling flows a little out of the hole once you stop. You could always test one to see if there is enough filling…it’s a tough job but someone has to do it!

How to fill jelly donuts

https://www.youtube.com/watch?v=d-aILc0iXfM

Professional Pastry Chef Lindsey Farr shows us a simple stuffed doughnut tutorial, filled with four kinds of fillings! Her stuffed doughnut recipe is hands down the best stuffed donut recipe out there, giving you the perfect donut every time! Learn how to make stuffed doughnuts, the best stuffed donuts out there. Get your favorite stuffed donuts recipe here, for nutella stuffed donuts, strawberry stuffed donuts...the sky’s the limit! The chef shows us how to make stuffed donuts at home in this easy video!

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: https://cheflindseyfarr.com/stuffed-donuts/

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Chapters: 
00:00 Intro to Stuffed Donuts
00:30 Start melting our butter
01:22 Add our milk 
01:40 Add our egg
02:18 Heat and add our yeast
02:33 Let our yeast bloom
02:41 Whisk our dry ingredients
03:16 Add yeast mixture to stand mixer 
03:44 Mix in flour
04:50 Development stage with dough hook
05:49 Oil our bowl, add dough
06:37 Bulk proof in the refrigerator
07:04 Roll it out
08:10 Cut out the doughnuts
08:41 Re-roll you scraps
09:20 Second proof
09:57 Heat your oil
10:10 Prep your fillings
10:56 Gently place dough in oil
11:51 Give donuts a flip
12:05 Test with cake tester
12:51 Adhere the sugar
15:00 Get a hole started
15:21 Add our filing
16:05 Time to try!

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This stuffed donut tutorial shows us how to make stuffed donuts that are to die for! This donut recipe with egg is exactly what you’re looking for. This donut recipe is a donut recipe without oven, and is hands down the best donut recipe. Use this donuts recipe at home! It’s a donuts recipe with yeast, a homemade donuts recipe. 

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STUFFED DONUT TUTORIAL: How to make stuffed donuts that are worth getting out of bed early for!

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Jelly Donut Recipe

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Sufganiyot Stuffed Donuts

Jelly Donut Recipe

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