German Jelly Donut Recipes

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JELLY DOUGHNUTS



Jelly Doughnuts image

There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Time 40m

Yield 16 doughnuts.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/3 cup butter, softened
1-1/3 cups sugar, divided
3 large egg yolks, room temperature
1 teaspoon salt
3 to 3-3/4 cups all-purpose flour
3 tablespoons jelly or jam
1 large egg white, lightly beaten
Oil for deep-fat frying

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.

Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

JELLY DOUGHNUTS



Jelly Doughnuts image

You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.

Provided by Charlie McHugh

Categories     Bread     Holiday Bread Recipes

Time 2h35m

Yield 24

Number Of Ingredients 11

1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup water
1 egg, beaten
3 tablespoons margarine, melted
¾ cup white sugar
4 ½ cups bread flour
1 teaspoon salt
1 ½ teaspoons ground nutmeg
1 tablespoon active dry yeast
¾ cup any flavor fruit jam
2 quarts vegetable oil for frying

Steps:

  • In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
  • Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
  • Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
  • Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
  • Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 13.9 g, Cholesterol 8.6 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 123 mg, Sugar 11.6 g

DEUTSCHE DONUTS (GERMAN DOUGHNUTS)



Deutsche Donuts (German Doughnuts) image

I come from German heritage which is probably why I especially like looking through German recipes. I have modified this recipe slightly from an old German cookbook. It called for scalded milk which used to be done to kill bacteria in milk, and yeast cakes which translates to using dry active yeast. Preparation time includes the time for the dough to rise. These are quite easy to make and my kids really liked them. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 1h25m

Yield 30 doughnuts

Number Of Ingredients 11

1 (1/4 ounce) package dry active yeast
1/4 cup slightly warm water (not hot!)
2 cups milk, divided
5 cups flour, divided
1 tablespoon butter, room temperature
2 tablespoons white sugar
2 eggs
1 teaspoon salt
1 cup seedless raisin
vegetable oil (for frying)
powdered sugar, for decoration (icing sugar)

Steps:

  • In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
  • In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
  • Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
  • Cover and let rise for 30 minutes.
  • Heat oil to 375°F.
  • Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
  • Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.

Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 17.4, Sodium 94, Carbohydrate 21.4, Fiber 0.8, Sugar 3.8, Protein 3.4

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