Just like bakery jelly-filled buttermilkdoughnuts…maybe better!
Recipe: Jelly Filled ButtermilkDoughnuts
1 1/2 cups plus 2 tablespoons all-purposeflour 1/2 cup granulated sugar 1/4 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk 2 large eggs 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1 cup or so thick jam or preserves of your choice Sugar Mixture to Coat Doughnuts: 1/2 cup powdered sugar 1/2 cup granulated sugar
Combine all dry ingredients in a largebowl, stirring ingredients well to combine thoroughly.
Whisk together buttermilk, eggs and vanilla,mixing well.
Blend the liquid mixture with the meltedbutter and add to the dry ingredients mixing with a wooden spoonuntil the dough is formed. The dough will be very sticky whichis necessary to yield light doughnuts.
Refrigerate dough for 30 minutes to makeit easier to handle.
Sprinkle the 2 additional tablespoonsof flour over a clean, dry work surface and gently coax the doughinto a ball. Don’t be tempted to stir flour into the dough (addinga lot of additional flour will create a tough, leaden dough).Turn dough out onto floured work surface. With your hands gentlypress the dough into a rectangle measuring 9 x 7-inches and approximately1/3 to 1/2-inch thick.
Cut dough into rounds of any size witha cookie cutter. Place a teaspoon or so of thick jam in the middleof one dough round then cover with another round of dough sandwichingboth together. Press seams together firmly.
Preheat approximately 8 cups of peanutor vegetable oil in a deep heavy bottomed pot to 365°F (185°C).Fry the doughnuts in small batches for about 1 minute or so oneach side or until golden brown.
Makes about 1 dozen.
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