Baked Jelly Doughnuts

Homemade doughnuts without deep frying? These tender yeasted donuts, baked in the oven and pumped full of jelly, promise to be the most popular item in any festive spread.

What You Get

Instant yeast 

Sugar 

All-purpose flour

Butter 

Egg 

Raspberry jelly 

What You'll Need

Salt 

Milk 

Makes 12 doughnuts

30 minutes active 

2½ hours total 

Step 1

Pour ¼ cup lukewarm water into a small bowl, sprinkle with 2¼ teaspoons yeast and 1 teaspoon sugar, and stir to combine. Set aside until foamy, about 5 minutes. 

Step 2

In a large bowl, add 2 cups flour, ¼ cup sugar, and ½ teaspoon salt and whisk to combine. Add the yeast mixture, 2 tablespoons melted butter, 1 egg, and ½ cup milk. Stir with a silicone spatula until a sticky dough forms. Cover the bowl and let the dough rise in a warm place until puffed and airy, 1½ hours.

Step 3

Line a sheet pan with parchment. Generously flour a work surface, turn out the dough, and generously flour the dough. Pat into a thick rectangle, just big enough to cut out 12 rounds with a 2½-inch round cutter dipped in flour. (Gather the scraps and cut out more rounds, if necessary.) Space the rounds on the prepared pan. Loosely cover with plastic wrap or a towel and let rise until puffed, 30 minutes. 

Step 4

Preheat the oven to 375ºF. Uncover the doughnuts and bake until light golden brown, 13 to 15 minutes. In a shallow bowl, melt 2 tablespoons butter in the microwave. In another shallow bowl, pour ½ cup sugar.

Step 5

Brush the hot doughnuts all over with a thin layer of melted butter, then toss in the sugar to coat. Using a paring knife, cut a pocket into the side of each doughnut. Spoon the jelly into the pockets and serve warm.

Contains: milk, eggs, wheat.