Polish Jelly Doughnuts (Oven Baked Doughnuts)

I never thought it was this easy to make Polish jelly doughnuts. I always loved these when I was a kid, and I’m glad I found this recipe by Jenny Can Cook last week. Now I can always make it at home and enjoy it with my family. It’s so delicious, you have to try it.

Ingredients

For the doughnuts:

• 1 1/2 cups of all-purpose flour
• 1/4 cup of sugar
• 1/4 teaspoon of salt
• 2 teaspoons of yeast, either instant or dry active (1 packet is equal to 7 grams)
• 2/3 cup of warm milk (reduced fat or whole milk) warmed to 120F for instant and 110F for dry
• 3 tablespoons of vegetable oil
• 2 egg yolks
• 1/2 teaspoon of vanilla
• 1/4 cup of extra flour

For garnish:

• 1 tablespoon of melted butter
• 1/3 cup of sugar for coating
• 1 cup of jam, custard, or filling of choice

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Instructions

Step 1:

In a large bowl, add flour, sugar, salt and yeast.

Step 2:

While mixing, pour the milk, followed by oil, egg yolks, and vanilla. Using an electric mixer, beat the mixture for 2 minutes at high speed.

Step 3:

Stir in enough flour until the dough holds together.

Step 4:

Place it on a floured surface and knead for 50 turns. Cover it with plastic and let it rest for about 10 minutes.

Step 5:

Line a baking sheet with parchment paper.

Step 6:

Roll the dough 1/2-inch thick into a floured surface and cut circles using a 2 1/2-inch round cutter, dipped in flour. Re-roll the scraps and cut again.

Step 7:

Place mounds on the prepared baking sheet, then cover them with a towel. Let them rise in a warm place for about 45 minutes (it will be 1 hour at room temperature). While waiting, preheat the oven to 375F.

Step 8:

When the dough is puffy, but not necessarily doubled in size, place it inside the oven and bake for about 10 minutes.

Step 9:

While waiting, melt your butter and place it in a bowl, then add 1/3 cup of sugar in a plastic produce bag. Lay down some wax paper on your work surface to save clean up.

Step 10:

Remove the doughnuts immediately from the pan and transfer to the wax paper. While warm, brush each top and sides with melted butter, then roll in a bag to coat with sugar.

Step 11:

For jam, fill a warm or cooled doughnut using a pastry bag with a long tip, and push it inside. You can also cut a slit on the side and add the filling with a spoon. For custard, cool them first before filling.

Step 12:

Serve them right away and enjoy.

Polish Jelly Doughnuts (Oven Baked Doughnuts)