Grammy's Kitchen · Donuts · Baked Jelly Filled Donuts
One of 65 donuts recipes we measured
from www.jocooks.com
It ranks #5 of 65 for browning depth among the donuts recipes we compared. 22 cooks on www.jocooks.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 61% | 54% |
| egg | 17% | 26% |
| liquid | 81% | 62% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| sweetener | 18% | 104% |
| fat | 24% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 teaspoon active dry yeast |
| 4 g | 1 teaspoon sugar |
| 59 g | 1/4 cup water (warm) |
| 300 g | 2 1/2 cups all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 50 g | 1/4 cup sugar |
| 43 g | 3 tablespoon butter (melted, unsalted) |
| 50 g | 1 egg |
| 183 g | 3/4 cup skim milk |
| 28 g | 2 tablespoon butter (melted, for brushing) |
| 12 teaspoon jelly (of your choice) | |
| powdered sugar (for dusting) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I gave these a try with adding vital wheat gluten and they didn't seem to rise enough even though I doubled on the milk. If you have any experience with that can you tell me if I should be using more yeast or even more milk or water?” — a cook, 4.0★
“I did it for about an hour and a half. Well worth the wait!” — a cook, 5.0★