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Jelly doughnuts

Servings: 12

  • 200 g strawberry jam
  • 500 g flour
  • 70 g sugar
  • 130 ml milk (lukewarm)
  • 30 g fresh yeast
  • 2 eggs
  • 2 egg yolks
  • 100 g butter
  • 1 vanilla bean (seeds)
  • 1½ l vegetable oil
  • 200 g confectioner's sugar
  • flour for dusting
  • salt

Utensils: bowl, kitchen towel, cookie cutter, cutting board, rolling pin, food thermometer, slotted spoon, pot with lid, paper towel, decorating tip, piping bag

Add flour and sugar to a bowl and stir to combine. Form a small hollow in the middle, add milk and crumble fresh yeast on top. Let rest for approx. 15 min.

Add eggs, egg yolks, butter, vanilla bean seeds, and season with salt. Knead until a smooth dough forms, then cover with a kitchen towel and let rise in a warm place for approx. 45 min. The dough should double in volume.

Flour work surface and briefly knead dough until smooth. Roll dough out and cut out circles with a cookie cutter or glass. Transfer them onto a cutting board and let rise again in a warm place for approx. 15 – 20 min.

Add oil to a pot and heat until it reaches 170°C/340°F. Carefully add dough circles one by one, then close lid and let fry for approx. 2 – 3 min. Flip carefully and let fry on the other side for approx 2 – 3 min. more.

Remove doughnuts from pot and drain on a paper towel-lined plate.

Fill strawberry jam into a piping bag with a long tip. Pipe jam into the side of the doughnuts. Dust with confectioner’s sugar and enjoy!

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