Jelly and Custard Doughnuts
There’s something undeniably nostalgic and comforting about doughnuts, especially when they’re filled with luscious jelly and creamy custard. These Jelly and Custard Doughnuts are the perfect treat for any occasion, whether it’s a weekend brunch, a festive celebration, or just a moment to indulge yourself. With a soft and fluffy dough that puffs up beautifully, these doughnuts are filled to the brim with a fruity jam and velvety custard, making each bite a delightful experience. Let’s dive into this scrumptious recipe and bring a little sweetness into your life!
What You’ll Love About This Recipe
- Decadent filling: The combination of juicy jelly and rich custard offers a delicious contrast in flavor and texture.
- Soft, pillowy dough: The dough rises to perfection, making for an airy and light bite.
- Customizable: You can switch out the filling for your favorite flavors or experiment with toppings!
- Perfect for sharing: These doughnuts are great for gatherings, ensuring everyone gets a taste of something special.
Ingredient Breakdown
- 3 teaspoons active dry yeast
- 1 cup whole milk, heated to 105 to 115°F
- 1 cup sugar, divided (for dough and filling)
- 4 tablespoons unsalted butter, softened, plus more for greasing
- 1 tablespoon vanilla extract
- 1 tablespoon Kosher salt
- 1 whole egg
- 3 egg yolks
- 4 cups flour, measured, and then sifted
- Vegetable oil for frying
- 2 lbs fresh strawberries, hulled and roughly chopped
- 3 cups sugar (for jelly)
- ½ cup lemon juice
- 2 cups whole milk (for custard)
- ½ cup granulated sugar (for custard)
- 1 egg, lightly beaten (for custard)
- 2 egg yolks (for custard)
- ½ cup corn starch (for custard)
- 2 tablespoons unsalted butter (for custard)
- 1 teaspoon vanilla extract (for custard)
Equipment Breakdown
- Mixing bowls: For combining your ingredients together.
- Stand mixer: Optional, but highly recommended for mixing dough.
- Rolling pin: To roll out your dough to the perfect thickness.
- Deep pot or fryer: For frying the doughnuts.
- Thermometer: Essential for checking oil temperature for frying.
- Cooling rack: To let the doughnuts cool after frying.
- Pastry bag: For filling the doughnuts with custard and jelly.
Jelly and Custard Doughnuts: Step-by-Step Guide
Step 1: Prepare the Dough
In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5–10 minutes until it becomes frothy. In a large mixing bowl, combine the sugar, softened butter, vanilla extract, and salt. Mix until well combined. Add the egg, egg yolks, and the yeast mixture, stirring until combined.
Step 2: Add the Flour
Gradually add the sifted flour to the mixture, stirring until a dough starts to form. If using a stand mixer, switch to the dough hook and knead for about 5–7 minutes until the dough is smooth and elastic.
Step 3: Let the Dough Rise
Grease a large bowl with butter and place the dough inside, turning it to coat with butter. Cover with a clean kitchen towel and let it rise in a warm place until it doubles in size, about 1–2 hours.
Step 4: Prepare the Jelly Filling
In a medium saucepan over medium heat, combine the chopped strawberries, 3 cups of sugar, and lemon juice. Stir until the mixture starts to boil, then reduce heat and let simmer for about 15 minutes until thickened. Remove from heat and let cool.
Step 5: Make the Custard
In another saucepan, whisk together the whole milk, ½ cup of sugar, lightly beaten egg, egg yolks, and corn starch. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat and stir in butter and vanilla extract. Allow to cool.
Step 6: Shape the Doughnuts
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Using a round cutter, cut out circles of dough and place them on a floured baking sheet. Cover and let rise for another 30 minutes.
Step 7: Fry the Doughnuts
In a deep pot or fryer, heat vegetable oil to 350°F. Carefully drop in the doughnut circles, a few at a time, and fry until golden brown, about 2–3 minutes on each side. Remove and place on a cooling rack lined with paper towels.
Step 8: Fill the Doughnuts
Once cooled, fill a pastry bag with the custard and another with the strawberry jelly. Using a small round tip, insert it into the doughnut and fill with custard. Repeat with jelly.
Step 9: Serve and Enjoy!
Dust the doughnuts with powdered sugar if desired and serve immediately. Enjoy the delightful combination of jelly and custard in each bite!
Year-Round Variations
- For a classic twist, use raspberry or blueberry jelly instead of strawberry.
- Add a splash of orange zest to the custard for a citrusy kick.
- Try filling the doughnuts with chocolate ganache for a rich dessert.
- Top with chocolate glaze or colored sprinkles for a festive look.
Cook’s Notes
- Make sure your milk is at the right temperature to activate the yeast; too hot can kill it, and too cold will not activate it.
- Feel free to experiment with different fillings and flavors; the dough is versatile!
- Don’t overcrowd the frying pot; fry in batches to ensure even cooking.
- Leftover custard can be refrigerated and used for other desserts.
Keep-It-Fresh Plan
These Jelly and Custard Doughnuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing the unfilled doughnuts. Once they are filled, they are best consumed within one day for optimal taste and texture.
Helpful Q&A
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just mix it directly into the dry ingredients without needing to activate it in warm milk.
What’s the best way to fill the doughnuts?
A pastry bag fitted with a small round tip works best for filling doughnuts. Insert the tip into the doughnut and squeeze gently to fill it with custard or jelly.
Can I bake these doughnuts instead of frying them?
Yes! You can bake them at 375°F for about 12–15 minutes or until golden. They will be less greasy but may not have the same texture as fried doughnuts.
How do I know when the oil is hot enough for frying?
Using a thermometer is the most accurate way. If you don’t have one, you can drop a small piece of dough in the oil; if it bubbles and rises to the surface, the oil is ready.
Next Up in Your Queue
- Lemon Meringue Pie
- Classic Chocolate Chip Cookies
- Homemade Cinnamon Rolls
- Rich and Creamy Cheesecake
Final Bite
These Jelly and Custard Doughnuts are not just a treat; they are a delightful experience that brings joy to your taste buds. With their fluffy texture, sweet fillings, and customizable options, they’re sure to become a favorite in your home. So roll up your sleeves, gather your ingredients, and get ready to indulge in the deliciousness that is this recipe. Happy baking!
Jelly and Custard Doughnuts
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5–10 minutes until it becomes frothy. In a large mixing bowl, combine the sugar, softened butter, vanilla extract, and salt. Mix until well combined. Add the egg, egg yolks, and the yeast mixture, stirring until combined.
- Gradually add the sifted flour to the mixture, stirring until a dough starts to form. If using a stand mixer, switch to the dough hook and knead for about 5–7 minutes until the dough is smooth and elastic.
- Grease a large bowl with butter and place the dough inside, turning it to coat with butter. Cover with a clean kitchen towel and let it rise in a warm place until it doubles in size, about 1–2 hours.
- In a medium saucepan over medium heat, combine the chopped strawberries, 3 cups of sugar, and lemon juice. Stir until the mixture starts to boil, then reduce heat and let simmer for about 15 minutes until thickened. Remove from heat and let cool.
- In another saucepan, whisk together the whole milk, ½ cup of sugar, lightly beaten egg, egg yolks, and corn starch. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat and stir in butter and vanilla extract. Allow to cool.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Using a round cutter, cut out circles of dough and place them on a floured baking sheet. Cover and let rise for another 30 minutes.
- In a deep pot or fryer, heat vegetable oil to 350°F. Carefully drop in the doughnut circles, a few at a time, and fry until golden brown, about 2–3 minutes on each side. Remove and place on a cooling rack lined with paper towels.
- Once cooled, fill a pastry bag with the custard and another with the strawberry jelly. Using a small round tip, insert it into the doughnut and fill with custard. Repeat with jelly.
- Dust the doughnuts with powdered sugar if desired and serve immediately. Enjoy the delightful combination of jelly and custard in each bite!
Notes
- Ensure your milk is at the right temperature to activate the yeast; too hot can kill it, and too cold will not activate it.
- Feel free to experiment with different fillings and flavors; the dough is versatile!
- Don’t overcrowd the frying pot; fry in batches to ensure even cooking.
