Jam Filled Fried Mini Donut

Jam Filled Fried Mini Donut

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.