Baked Strawberry Jelly Donuts
Baked Strawberry Jelly Donuts are so much easier for breakfast than having to fry donuts. And with a spiced sugar topping, they are still so special.
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Yield: 10 donuts
Ingredients
Strawberry Jam
- 1 pound strawberries mashed (fresh or frozen)
- 396 g granulated sugar
- 2 tablespoons lemon juice fresh
Donuts
- 240 g all-purpose flour + more for dusting
- 50 g granulated sugar
- ½ teaspoon salt
- 7 g active dry yeast 1 packet
- ⅔ cup whole milk room temperature
- 3 tablespoons unsalted butter
- 2 egg yolks
- 1 teaspoon vanilla
Cardamom Sugar Coating
- 1 ½ tablespoons unsalted butter
- 100 g granulated sugar
- 1 ½ teaspoons cardamom
Instructions
- Strawberry Jam:Make your strawberry jam ahead of time to allow time for cooling and setting before filling. Can be made days in advance.
- Combine all ingredients into a heavy-bottomed saucepan.1 pound strawberries, 396 g granulated sugar, 2 tablespoons lemon juice
- Simmer over medium-low heat until sugar is melted and jam is reduced down, stirring often, until jam reaches 220°F, approximately 30-45 minutes. Be sure to scrape the bottom and sides well to avoid burning.
- You may need to skim surface of the jam to remove any foam as necessary.
- To test if jam is set, place a metal spoon in the freezer for several minutes. Once chilled, drip a small amount of jam on the spoon. If the jam does not run when touched, it is ready to go..
- Allow to chill for several hours before use.
- Donuts:In a large mixing bowl, whisk together flour, sugar, salt, and yeast.240 g all-purpose flour, 50 g granulated sugar, 1/2 teaspoon salt, 7 g active dry yeast
- Combine milk and butter in a small saucepan. Heat on low until the butter melts and the milk reaches 110°F. Remove from heat.2/3 cup whole milk, 3 tablespoons unsalted butter
- Add egg and vanilla to milk mixture and pour into the dry ingredients. Mix until well combined and no dry flour remains.2 egg yolks, 1 teaspoon vanilla
- Cover with a clean towel and allow to rest for 10 minutes to develop the gluten.
- Transfer the dough to a well floured surface and begin to knead. Dough will be quite sticky, but resist adding too much flour to avoid a tough donut. A plastic bench scraper is a great helper to lift and pick up the dough from the surface as you knead.
- Continue kneading until the dough is smooth and springs back with poked, approximately 10-15 minutes, adding only as much flour as necessary.
- Form dough into a ball and place in a clean bowl, cover with the towel and allow to proof in a warm, dry spot for about 1 hour, until dough has doubled in size.
- Transfer dough to a lightly floured surface, and roll out 1/2" thickness. Cut 2.5" circles and place on a parchment lined baking sheet. Gather scraps and reroll only once for the best results.
- Preheat oven to 375ºF.
- Cover baking tray with towel and allow to proof for 1 hour before baking, letting the donuts proof to about 50% larger in size.
- Bake for 10-12 minutes until donuts are golden brown.
- While baking, melt 1.5 tablespoons of butter. Prepare cardamom sugar by mixing sugar and cardamom in separate bowl.
- Immediately after removing from oven, brush warm donuts with melted butter and coat with cardamom sugar.1 1/2 tablespoons unsalted butter, 100 g granulated sugar, 1 1/2 teaspoons cardamom
- Once cooled completely, fill an icing bag with a round tip with strawberry jam. Poke a small hole in the side of the donuts and fill with jam.
Notes
- Jam can be made up to 2 weeks in advance.
- Store donuts in an air-tight container
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.