Homemade Jelly Donuts

There's no need to leave the house for the perfect jelly donut. Whether you're gearing up for National Donut Day or just need a little snack, our Homemade Jelly Donut recipe is exactly what you need. Use your favorite Trade Street Jams as the filling and you're ready for the best donuts you've ever tasted.

Serves 12

For the dough:

1 cup whole milk, warmed to 115º

1 tablespoon sugar

2¼ teaspoons (¼ ounce) active dry yeast

3½ cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt

2 eggs, plus 1 yolk, beaten

6 tablespoons unsalted butter, softened, plus more for greasing

Vegetable oil, for frying

For the salt + pepper sugar:

1 cup granulated sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

For the filling:

½ to ¾ cup your favorite Trade Street Jam

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, mix together the milk, sugar, and yeast. Let sit until the mixture is foamy, 15 minutes. Add the flour, salt, eggs, and butter, and mix on medium speed until a smooth dough forms. Transfer the dough to a large greased bowl, cover with plastic wrap and proof for 1 hour.

2. After the first proof, the dough should have doubled in size. Punch it down in the bowl, cover with plastic wrap and allow to proof again for 45 minutes.

3. While the dough proofs for a second time, make the salt-and-pepper sugar: In a medium bowl, stir together the sugar ingredients, then set aside.

4. Make the donuts: Heat 2 inches of vegetable oil in a 6-quart Dutch oven to 350º. On a lightly floured surface, roll out the dough to a ½-inch thickness. Using a 3½-inch ring cutter, punch out doughnuts. Reroll the scraps as needed to get 12 doughnuts.

5. Line a baking sheet with a wire rack. Working in batches, fry the donuts, flipping once, until golden brown and puffed, 1 to 2 minutes per side. Transfer the cooked doughnuts to the prepared baking sheet to drain.

6. As soon as you can handle the fried doughnuts, toss each one in the salt-and-pepper sugar to coat completely. Let cool for 5 minutes.

7. Using a wooden skewer, make a hole in the side of each doughnut. Using a squeeze bottle or a pastry bag filled with a tip (or a large Ziploc bag), fit pastry tip into the donut hole and pipe in 2-3 tsp. of jam.