
Rollicking Buckaroo Pepper Jam Jelly Donuts
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Rollicking Buckaroo Pepper Jam Jelly Donuts
Yields: About 12 donuts
Prep Time: 20 minutes
Rise Time: 1.5 hours
Cook Time: 10–12 minutes
Ingredients:
For the dough:
2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm milk (110°F)
2 tbsp sugar
2 1/2 cups all-purpose flour
1/2 tsp salt
2 large egg yolks
2 tbsp unsalted butter, softened
1/2 tsp vanilla extract
Oil for frying (vegetable or canola)
For the filling:
3/4 cup Rollicking Buckaroo Pepper Jam (any heat level)
For the glaze:
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Sprinkles (optional, but great for kids)
Instructions:
Activate the yeast:
In a small bowl, stir yeast and sugar into warm milk. Let sit for 5–10 minutes until frothy.
Make the dough:
In a large bowl, combine flour and salt. Add yeast mixture, egg yolks, butter, and vanilla. Mix and knead until smooth (about 8–10 minutes). Add a little more flour if too sticky.
First rise:
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
Shape the donuts:
Roll out dough to 1/2" thick on a floured surface. Cut into 2.5–3" rounds. Place on a parchment-lined tray. Cover and let rise another 30–45 minutes.
Fry:
Heat oil to 350°F (175°C). Fry donuts a few at a time, 1–2 minutes per side until golden brown. Drain on paper towels.
Fill:
Once cool enough to handle, use a piping bag fitted with a round tip to fill each donut with Rollicking Buckaroo Pepper Jam.
Glaze:
Mix glaze ingredients until smooth. Dip tops of donuts and decorate with sprinkles.