Jelly Donuts (Baked)

Baked Donuts filled with jelly are incredibly soft, airy and melt in your mouth delicious. To put it delicately, baked donuts are the healthier option compared to traditional deep-fried donuts. They don’t leave you feeling as guilty about your choices. You only need 1 Tbsp. of melted butter to coat all 12 donuts.

2½ cups all-purpose flour, unbleached divided
¼ cup granulated sugar
¼ tsp. kosher salt
2¼ tsp. instant yeast quick acting, (1 pkg = 7 g)
2/3 cup milk, warmed to 110˚F
4 Tbsp. unsalted butter melted, divided
2 egg yolks
½ tsp. pure vanilla extract
1/3 cup jelly or jam (no large fruit pieces)
1/3 cup granulated sugar to roll donuts

In a large mixing bowl, whisk together 1 cup flour, ¼ cup sugar, 2¼ tsp. (1 pkg) instant yeast and ¼ tsp. salt.

Add warm milk, 3 Tbsp. melted butter, 2 egg yolks and ½ tsp. vanilla extract, and whisk vigorously to combine well.

Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.

Add remaining 1½ cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 minutes or at room temperature for 1½ hours, or until doubled in size.

Line a baking sheet with parchment paper and preheat oven to 375°F (190°C/170°C fan, Gas Mark 5) with rack in the center of the oven.

Turn dough out onto a floured surface and roll the dough out to just under ½" thick. Cut circles using a 2½" round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100°F oven for 20 minutes or at room temperature 45 min, or until puffed.

Bake uncovered in the center of a preheated oven for 10-12 minutes or until lightly golden on top.

Right out of the oven, brush a hot bun all over with remaining 1 Tbsp. melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.