• Prep Time: 60 mins
  • Cooking Time: 20 mins
  • Serves: 20

Jelly and Custard Doughnuts

  • Recipe Submitted by on

 Ingredients List

  • 3 tsp active dry yeast
  • 1 1/2 cups whole milk heated to 115 F
  • 1 1/2 cups sugar divided
  • 4 tbsp unsalted butter softened, plus more for greasing
  • 1 tbsp vanilla extract
  • 1 tbsp Kosher salt
  • 1 egg plus 3 egg yolks
  • 4 3/4 cups flour sifted, plus more for dusting
  • Vegetable oil for frying
  • 2 lbs fresh strawberries hulled, and roughly chopped
  • 3 1/2 cups granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 2 eggs yolks
  • 1/4 cup corn starch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract


Combine the yeast and milk in a bowl; let sit until foamy, about 10 minutes.
In a stand mixer fitted with a paddle attachment, beat 1/2 cup sugar and butter until fluffy.
Add yeast mixture, vanilla, salt, egg, and yolks and beat until combined.
With the motor running, slowly add flour and beat until dough is smooth, about 4 minutes.
Transfer to a lightly greased bowl and cover loosely with plastic and set in a warm place until doubled in size, about 1 1/2 to 2 hours.
On a lightly floured surface, roll dough into 1 14" round about 1/2" thick.
Using a 3" ring cutter, cut dough into 20 rounds, gathering up and reusing scraps.
Transfer rounds to lightly greased parchment paper-lined baking sheets, at least 2" apart.
Cover loosely with plastic wrap and set in a warm place until doubled in size, about 30 minutes.
Heat 2" oil in a 6-qt. Dutch oven until a deep-fry thermometer reads 350 F.
Working in batches, carefully place the doughnuts in the hot oil and fry, flipping once, until puffed and golden, about 2 minutes.
Using a slotted spoon, transfer to a wire rack on a baking sheet and let cool completely.
Place remaining sugar in a large bowl, and set aside.

Crush the strawberries in batches in a large bowl.
In a heavy saucepan, mix together the strawberries, sugar and lemon juice.
Stir over low heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full rolling boil.
Boil, stirring often,until the mixture reaches 220 F on a candy thermometer.
Refrigerate until using.

Stir together the milk and 1/4 cup of the sugar in a large saucepan.
Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and beaten egg.
Stir together the remaining sugar and corn starch, then stir them into the egg until smooth.
When the milk comes to a boil, drizzle into the bowl in a thin stream while mixing.
Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.
When the mixture comes to a boil and thickens, remove it from the heat.
Stir in the butter and vanilla, mixing until the butter is completely blended in.

Once doughnuts have cooled, fill a piping/pastry bag with the jelly or custard.
Insert the tip into the end of each doughnut and pipe approximately 1 -2 teaspoons filling into them
Dust with the sugar (reserved in a bowl).
Serve the same day and ENJOY!

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