Kosher Jelly‑Filled Donuts

about 12 donuts

Total Time: ~3 hr (active: 30 min; rising: 1½–2 hr; fry & fill: 30 min)

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Ingredients

• 2¼ tsp (1 packet, 7 g) active dry yeast (kosher‑certified)

• 2 Tbsp granulated sugar, divided

• ½ cup (120 ml) warm water (about 105–115 °F)

• 1¼ cups (155 g) all‑purpose flour, plus extra for dusting

• ¼ tsp fine salt

• 1 large egg, room temperature

• 2 Tbsp vegetable oil (neutral, kosher‑certified)

• Vegetable oil for frying (enough for 2″ depth in pan)

• ½–¾ cup kosher‑certified fruit jam or jelly (strawberry, raspberry, etc.)

• ¼ cup confectioners’ sugar, for dusting

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Equipment

• Large mixing bowl

• Stand mixer with dough hook (or hand‑kneading surface)

• Candy or deep‑fry thermometer

• Slotted spoon or spider strainer

• Piping bag fitted with a small round tip (or a zip‑top bag with the corner snipped)

• Cooling rack set over a baking sheet

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Instructions

1. Bloom the yeast

   1. In a small bowl, combine warm water, 1 teaspoon of sugar, and the yeast.

   2. Stir gently and let sit **5–10 minutes** until foamy.

2. Make the dough

   1. In a mixing bowl, whisk together flour, remaining sugar, and salt.

   2. Add the foamed yeast mixture, egg, and 2 tablespoons of oil.

   3. Mix with a dough hook on low (or stir into a shaggy dough).

   4. Increase the speed to medium and knead for 5–7 minutes, until the dough is smooth and elastic.

   5. By hand: Turn the dough onto a floured surface and knead for 8–10 minutes.

3. First rise

   1. Lightly oil a clean bowl and place the dough inside, turning once to coat.

   2. Cover with plastic wrap or a towel.

   3. Let rise in a warm spot until doubled, about **1–1½ hours**.

4. Shape the donuts

   1. Turn risen dough onto a lightly floured surface.

   2. Gently pat into a 1″‑thick rectangle.

   3. Using a 2½″-3″ round cutter, stamp out circles (re‑roll scraps once).

   4. Place rounds on a floured baking sheet, spacing 1″ apart.

   5. Cover lightly and let rest 20–30 minutes, until puffy.

5. Heat oil & fry

   1. In a deep pot, heat oil to 350°F; maintain temperature carefully.

   2. Fry 2-3 donuts at a time, 1–1½ minutes per side, until golden.

   3. Transfer to the cooling rack; let cool slightly (so jam doesn’t melt).

6. Fill with jam

   1. Fit a piping bag with a round tip and fill it with room-temperature jam.

   2. Insert tip into the side of each donut and gently squeeze to fill (about 1 Tbsp jam).

   3. Wipe off any excess.

7. Finish & serve

   1. Dust generously with confectioners’ sugar.

   2. Serve fresh, or store in an airtight container at room temperature for up to 24 hours (the jam may soften the exterior beyond that).

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Tips & Variations

• Pareve (dairy‑free): This recipe is already pareve, no milk or butter, so it’s perfect alongside dairy meals.

• Flavor twist: Swap half the jam for chocolate‑hazelnut spread (kosher‑certified).

• Crisper exterior: Add 1 tsp cornstarch to the flour for extra crunch.

• Safety: Never leave hot oil unattended; keep a thermometer in the pot to maintain steady frying temperatures.

Enjoy your fluffy, kosher jelly‑filled donuts!