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

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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)

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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.