Glazed Jelly-Filled Cake Donuts

Glazed Jelly-Filled Cake Donuts

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This recipe can be replaced with any filling you choose, but we recommend strawberry or rhubarb since those will be coming into season during the spring. No matter what you choose these cake donuts will turn out tender and slightly airy.

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Chicago, IL

Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

15 servings

Ingredients

  • 1 egg
  • 2 cups of all-purpose flour
  • 1 cup of milk, room temperature
  • 1/3 cup of butter, melted
  • 3 tablespoons of sugar
  • 5 teaspoons of baking powder
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of salt
  • Jam or jelly, of choosing
  • 1 cup of powder sugar
  • 2 tablespoons of milk
  • ¼ teaspoon of vanilla extract

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Directions

For the donuts:
Begin by heating a large skillet with about an inch of frying oil over medium heat. As the oil heats, whisk together the dry ingredients flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, butter and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and blend until soft and firm dough forms. To make the donuts’ shape, roll dough into a two to three inch balls then flatten slightly between the palms of the hand. Fry the donuts on each side for three minutes, or until golden brown.

While the doughnuts are cooling, place jelly or jam in a sealable plastic bag and cut off the tip. Use a knife to create a small hole down the center of the donut and pipe the jelly into the doughnut.

For the glaze:
Mix together the sugar, milk, and vanilla until smooth. Dip the cooled and jelly filled donuts into glaze and place aside for the glaze to set.




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