Lemon jelly and Nutella make these doughnuts doubly delightful.
Lack of ambition has never been my weakness when it comes to baking, and as my husband often says, “I bite off more than I can chew.” This saying rang true when I recently made homemade jelly doughnuts with my 4-year-old daughter, Edie. She was excited about the prospect and assisted me every step of the way.
Instead of frying the doughnuts, we chose a healthier route and baked them. Once you stuff them with jelly and further top them with Nutella (if you wish), you’ll never know the difference!
Pro tip: Although this recipe is fun, it is advanced and contains many steps that will put your patience to the test. Knowing this, I’ve provided some tips along the way to make the journey smoother and more fun for you and your little helpers.
Fun fact: While waiting for the dough to rise, we made it silly by “hiding” it under Edie’s covers. Not only did she think this was hilarious, but as the dough’s “keeper,” she was proud to take it out and prove to me how much it had grown.
Baked Jelly Doughnuts
Makes 6 doughnuts
1 ¼ cups all-purpose flour
1 egg yolk
2 tablespoons sugar
2 tablespoons olive oil
1 ⅛ teaspoons instant yeast
⅛ teaspoon salt
⅓ cup of warm water
Lemon jelly filling
Baker’s note: For an easier filling, you can skip the lemon filling and squirt Nutella into your baked doughnuts instead!
2 tablespoons fresh lemon juice
1 ½ tablespoons olive oil
2 egg yolks
5 tablespoons sugar
1 sprig of rosemary
1. Place flour in a medium bowl. With your fist, make a well at the top and add egg yolk, sugar, olive oil, yeast and salt. Mix well.
2. Add warm water and mix until dough forms.
3. Take out dough and knead into a ball until smooth. Place dough into a greased bowl and cover with a dishtowel. Place somewhere warm (such as under covers) and allow it to rise for about 1 ½ hours.
4. To make the filling, put a small saucepan on low heat and add a ½-inch of water. Place a heatproof bowl on top so it creates a “double boiler.”
5. Add lemon juice, olive oil, egg yolks, and sugar to the bowl on top. Whisk until all ingredients are mixed. Add rosemary sprig for about 5 minutes to add a nice earthy flavor. Continue to mix for about 10 minutes or until the mixture has thickened into a jelly-like texture. When filling is cool, transfer it to a squeeze bottle.
6. Preheat oven to 350˚ F. Line a cookie sheet with a silicone baking mat or parchment paper.
7. Remove dough from bowl. Place on a floured surface and roll out into ½-inch thickness (it’s better to go thicker than thinner). Take a cookie cutter or a drinking glass and cut out 6 circles.
8. Place circles on the lined cookie sheet. Cover with a towel and let doughnuts rise for 30 minutes.
9. Bake for 10 minutes or until doughnuts are puffed up and golden brown.
10. Remove from oven and use a squeeze bottle to fill the doughnuts with the lemon filling or Nutella, if using (start at the top of each doughnut). Sprinkle with powdered sugar and dip into Nutella if you so please.