Jelly Doughnuts

Name: Jelly Doughnuts
Yield: Makes 12 doughnuts
Ingredients: 4 1/2 cups (22½ ounces), all-purpose flour; 1/2 cup (3½ ounces), sugar; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups, milk; 1 , large egg; 1 1/2 teaspoons, table salt; 8 tablespoons, unsalted butter, cut into ½-inch pieces and softened; 2 quarts, vegetable oil for frying; 1 cup (7 ounces), sugar; 1 1/2 cups, seedless raspberry jam

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Appears in Cook's Illustrated May/June 2020

Desserts or Baked Goods

Breakfast & Brunch

SERVESMakes 12 doughnuts

TIME1¾ hours, plus 10 hours resting

WHY THIS RECIPE WORKS

Our jelly doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called “cold fermentation”—so that it was faste...

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