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Easy Strawberry Jelly Filled Doughnuts

Posted by Katie Straw on Aug 5, 2014

Easy Strawberry Jelly Filled Doughnuts

The end of summer is approaching bringing it with it the promise of a season filled with carnivals and fairs and, inevitably, fried foods. To some, these gatherings mean thrilling rides, but for us they’re all about the food.

And since we find a way to work strawberries into anything, we thought we’d try our hand at these delicious doughnuts.

  • 1 package yeast
  • 1 cup warm milk
  • 1 ½ tbsp sugar
  • 3 tbsp salted butter, at room temperature
  • 1 large egg plus 1 yolk, at room temperature
  • ½ teaspoon table salt
  • 3 to 3 ¼ cups sifted all-purpose flour, divided, plus more for counter
  • Vegetable shortening for frying
  • ¼ cup strawberry jelly
  • Powdered sugar for dusting


  1. In a bowl combine yeast, warm milk, and sugar and stir until dissolved. Add butter, eggs, salt, and 1 1/2 cups flour. Beat at medium speed until combined, then add 1 ½ cups more flour. Continue to beat until it forms a soft dough. Knead until smooth, 5 more minutes, adding the additional flour if needed.
  2. Cover the bowl and set it aside until it doubles in size, about 1 to 1.5 hours.
  3. Bring the dough to a well-floured surface and roll it with a floured pin until it’s about 3/4 of an inch thick. Then, using a 2 to 2 ½ inch biscuit cutter or the mouth of a glass, cut the doughnuts into rounds. Cover these with a towel and let rise again for 15 minutes.
  4. Heat the vegetable shortening in a skillet until a piece of excess dough dropped in sizzles. Transfer 3 or 4 rounds to the pan and fry until golden, about 45 seconds. Turn them over and fry the other side, an additional 40 seconds. When completely fried, transfer to a plate or baking sheet lined with paper towels.
  5. Fill a pastry bag with strawberry jelly. Poke a small hole into the side of each doughnut and then squeeze the jelly into it, until full.
  6. Serve warm and dusted with powdered sugar.

Recipe adapted from this recipe found in Yankee Magazine.

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