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Homemade Jelly and Custard Doughnuts photo

Jelly and Custard Doughnuts

Indulge in these delightful Jelly and Custard Doughnuts, filled with fruity jam and creamy custard!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 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
For the Jelly Filling:
  • 2 lbs fresh strawberries hulled and roughly chopped
  • 3 cups sugar for jelly
  • ½ cup lemon juice
For the Custard:
  • 2 cups whole milk for custard
  • ½ cup granulated sugar for custard
  • 1 whole egg lightly beaten (for custard)
  • 2 egg yolks egg yolks for custard
  • ½ cup corn starch for custard
  • 2 tablespoons unsalted butter for custard
  • 1 teaspoon vanilla extract for custard

Equipment

  • Mixing bowls
  • Stand mixer
  • Rolling Pin
  • Deep pot or fryer
  • Thermometer
  • Cooling rack
  • Pastry bag

Method
 

Jelly and Custard Doughnuts: Step-by-Step Guide
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.