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Jelly Doughnuts

Jelly Doughnuts

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Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort. Eat them while piping hot.

Ingredients

1 ounce fresh yeast
1/2 cup lukewarm nondairy creamer
1/2 cup flour
Pinch of salt
1/2 cup margarine
3 egg yolks
1 1/2 Tbsps. sugar
1/2 cup lukewarm nondairy creamer
2 3/4 cups flour

Filling
Jam or Italian Pastry Cream
1 pound solid shortening
1/2 cup confectioners' sugar

Use: Double boiler
4-quart pot
Yields: 18 to 24 doughnuts

In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until sponge is double in bulk, about 1 hour.

While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.

Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.

Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.

On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.

In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Anonymous December 1, 2013

this recipe looks really yummy!
just wondering if anyone was able to successfully substitute oil for margarine? thanks! Reply

Sara Jerusalem, IL November 30, 2010

whole wheat I actually ran out of white flour in the middle so I used whole wheat. After 2 cups though they dough was all ready so I left out the rest.
Thanks for a great recipe!!! Reply

Chani Benjaminson, chabad.org December 21, 2009

Yeast and liquid Yes, you can substitute the fresh yeast with dried yeast but you still need to dilute it for a few minutes in liquid, it can be the dairy creamer, juice or water as you prefer. And if you're an adventurous baker you can experiment and try putting the yeast directly in the flour without the 1/2 cup of liquid. Let us know how it comes out! Reply

Anonymous Elad, Israel December 14, 2009

Jelly doughnuts Can I use sachet of yeast instead of fresh yeast and if so do I still add it to the non-dairy creamer? Reply

Anonymous ny, ny December 9, 2009

parties do they travel well? i'm making them for a party. Reply

Esther Blau Spice & Spirit Ckbk December 23, 2008

Recipe Clarification re yeast / salt Hi Chumi,
The salt is added to the already DISSOLVED yeast as you're combining it with the flour. Notice the yeast should be dissolved in warm nondairy creamer FIRST (separate bowl), prior to pouring the yeast into the well along with the salt. Once the yeast is dissolved and ready to mix with the flour, the salt won't hurt it. I hope that clarifies for you. Enjoy the Doughnuts - and the process :) Reply

Chani Benjaminson, chabad.org December 22, 2008

salt/sugar Good point! I checked the original cookbook, the Spice and Spirit, and it does say salt over there. Reply

chumi stein Montreal, Canada December 21, 2008

re yeast in Jelly doughnut recipie you add pinch of salt to yeast. Usually salt retards growth of yeast are you sure you didn't mean a pinch of sugar instead? Reply

Chani Benjaminson, chabad.org December 18, 2008

shortening/oil Yes you can use oil, in fact that's what I use to fry the doughnuts. It's much healthier than shortening... Reply

channie December 16, 2008

jelly doughnuts I live in france, i do not know what solid shortening is, can i not use oil to fry these doughnuts in? Or will it not have the same turnout? Please someone reply. Reply

shahden brisban, australia December 28, 2007

jelly dougnuts they are soo good i tried them mmmmm and i cant wait to make it for my grand children Reply

Chelsea Grable Newnan, Georgia\U.S.A August 29, 2007

jelly doughnuts I made the jelly doughnuts and thought that they were fantastic! You'r recipe is genius, I can't wait to make them again. Thank you for posting the great recipe. Bye for now! Reply

Justin Shepherd Lancaster, CA February 28, 2007

The Jelly doughnuts were fantastik Reply

Margaret Wells Brisbane, Australia December 18, 2006

Jelly Doughnuts I wish to thank you for this wonderful recipe. I look forward to trying a number of others that you have listed. Reply

Dlynne Prizzi December 17, 2006

Great ideas! Reply

Anonymous via chabadofthevalley.com December 6, 2006

Jelly Doughnuts THE JELLY DOUGHNUTS ROCK Reply

Dana quebec, canada December 21, 2005

I like your food I really like your food, thank you for the good recipes. Reply

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