A warm, fresh donut, coated with a sweet, sticky glaze and filled with jam, is pure sugar heaven. It only takes one more step to turn regular donuts into these darling Jam Filled Fried Mini Donuts, so what are you waiting for? Take the time to turn your mini donuts into a classic!

INGREDIENTS

• 2 tablespoons water, warmed
• 25 ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon salt 1 large egg
• 3 tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR FILLING

• 3⁄4 cup of your favorite jam or jelly
• FOR ICING
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook.
3. Slowly add the remaining 11⁄2 cups flour, 1⁄2  cup at a time. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl.
4. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
5. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
6. Transfer raised dough to a lightly floured surface, and carefully rollout until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter.
7. Place donuts on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
8. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
9. Heat oil in a large, deep skillet or a deep fryer to 350°F.
10. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
11. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
12. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Add jelly to a pastry bag fitted with a long, plain tip. Using the tip as a probe, fill the center of each mini donut with about 2 teaspoons of jelly. Transfer to a wire rack.
13. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
14. While the donuts are still warm, dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

These donuts are fantastic, but they are a bit of work. You might want to try prepping some of it the night before to avoid having to do all the work in one day. It may be high maintenance, but it will be worth it!

Yields: Makes About 12 Donuts.

Ingredient

• 2 ½ teaspoons of active dry yeast
• 2/3 cup of milk, room temperature
• 3 ½ cups of all-purpose flour
• 1 ½ cups of granulated sugar
• 1 teaspoon of salt
• 3 large eggs
• 1 teaspoon of vanilla extract
• 7 tablespoons of unsalted butter
• Room temperature and chunked Oil for frying

For the Cream

• 1½ cups of whole milk
• ½ cup of granulated sugar
• ¼ cup of cake flour
• ½ teaspoon of salt
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 2 ½ tablespoons of creamy peanut butter, melted
• 1/3 cup of cold heavy cream

For the Drizzle

• 3 ounces of chocolate, chopped
• 2 tablespoons of heavy cream

Method of Preparation

• Add the milk and yeast to an electric mixer bowl with a dough hook. Stir and let it sit until yeast dissolves (about 1 or 2 minutes).
• Add the flour, 1/3 cup of sugar, salt, vanilla, and eggs and mix on low until they are combined. Increase the speed to medium-low for 2 or 3 minutes.
• Add the softened butter gradually, and mix until the dough is soft (about 5 minutes).
• Remove the dough from the bowl, using flour to remove it if necessary, and wrap it in plastic wrap. Refrigerate for 4 to 6 hours.
• To make the cream, mix the dry ingredients in a small bowl.
• In a larger bowl, whisk the egg yolks together. Add the dry ingredients to the eggs in parts. Whisk until smooth.
• Heat a saucepan over medium heat. Add the milk and allow it to heat until it bubbles around the edges. Remove from heat.
• Add the egg/flour mixture, whisking constantly until fully combined.
• Add the entire mixture back to the saucepan. Heat over medium heat, stirring constantly.
• Cook until it boils, about 2 or 3 minutes. Remove from heat immediately.
• Strain through a fine mesh sieve, and whisk in the vanilla and peanut butter.
• Place the mixture in plastic wrap. Chill for at least 4 hours.
• Remove the dough and place it on a floured surface. Roll it until it is 1/2-inch thick.
• Use a biscuit cutter and cut out as many rounds as possible. Place the rounds on a baking sheet and let them rise for 2 or 3 hours. They should double in size.
• Heat a few inches of oil in a large saucepan over medium-high heat. The oil should reach 350º F.
• Fry the donuts in batches. They should turn golden brown. This should take 2 or 3 minutes on each side.
• Transfer each donut to a paper towel to drain. Allow them to cool.
• Roll the donuts in the remaining sugar after they have cooled slightly.
• Allow the donuts to cool completely (about 30 to 45 minutes).
• Beat the cold heavy cream in an electric mixer until the cream forms stiff peaks.
• Fold in the peanut butter pastry cream to the heavy cream. Fold completely using a large spatula.
• Put the pastry cream in a pastry bag or Ziploc bag with a hole.
• Poke a hole in a side of each donut and fill with the pastry cream.
• For the drizzle: Heat the heavy cream until warm. Pour over the chopped chocolate.
• Stir continuously until smooth. Drizzle the donuts, and serve immediately.

]]> http://donutsrecipes.com/2023/01/10/donuts-filled-with-peanut-butter-cream/feed/ 0 http://donutsrecipes.com/2022/09/07/homemade-nutella-filled-donut-muffins/ http://donutsrecipes.com/2022/09/07/homemade-nutella-filled-donut-muffins/#respond Wed, 07 Sep 2022 12:44:12 +0000 https://donutsrecipes.com/?p=83 Homemade Nutella Filled Donut Muffins

Hello friends, welcome to Donuts Recipes. Today we are going to make Homemade Nutella Filled Donut Muffins.

I’m a sucker for donuts, and these Nutella filled donut muffins are baked instead of fried and super delicious!

Recipe Summary for Homemade Nutella Filled Donut Muffins

• preparation time: 30 minutes
• cook: 20 minutes
• additional: 5 minutes
• total: 55 minutes
• Servings: 12

Ingredients for Homemade Nutella Filled Donut Muffins

Donut Muffins

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup white sugar
• ¾ cup milk
• ⅓ cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella)

Cinnamon-Sugar Coating

• 3 tablespoons unsalted butter, or more as needed
• ⅓ cup white sugar
• 1 teaspoon ground cinnamon

Powdered Sugar Glaze

• 1 ½ cups sifted powdered sugar, or more as needed
• ¼ cup milk
• 2 teaspoons vanilla extract

Directions for Homemade Nutella Filled Donut Muffins

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
3. Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
4. Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
5. Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake.
6. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
7. Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl.
8. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
9. Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

Nutrition’s information in Homemade Nutella Filled Donut Muffins

• Servings Per Recipe: 12
• Calories: 453.5
• % Daily Value *
• protein: 5.1g 10 %
• carbohydrates: 67.7g 22 %
• dietary fiber: 0.6g 3 %
• sugars: 51.2g
• fat: 18.8g 29 %
• saturated fat: 4g 20 %
• cholesterol: 24.8mg 8 %
• vitamin a iu: 148.3IU 3 %
• niacin equivalents: 1.7mg 13 %
• vitamin c: 0.1mg
• folate: 36.5mcg 9 %
• calcium: 66.8mg 7 %
• iron: 1mg 6 %
• magnesium: 7.3mg 3 %
• potassium: 60.1mg 2 %
• sodium: 202.4mg 8 %
• thiamin: 0.2mg 15 %
• calories from fat: 169.2