This Strawberry Jelly Filled Doughnuts post is sponsored by Lucky Leaf. I was compensated for my time. Opinions are my own. Always have been. Always will be.
I am a sucker for sweets. Always have been. I wish I was one of those “no thank you” dessert people, but I’m not. Sigh. I’m more of a you order this one and I’ll order that one so we can share. What, y’all don’t do that? Okay, seriously moderation is my motto but that is REALLY hard when you have a plate of these strawberry jelly filled doughnuts in front of you.
I should know. I had to do a lot of
taste testing research for you loverly readers. I’m such a giver. Don’t forget it.
When the friendly folks at Lucky Leaf asked me to come up with a recipe using their premium pie filling what came to mind? Doughnuts. Jelly filled doughnuts, but not jelly as in traditional jelly. Jelly as in “pie filling” jelly. Just go with it. Strawberry Pie Filling Doughnuts just wasn’t rolling off the tongue.
Lucky Leaf has so many flavors that you could go nuts and make all of them. Not at one time though. Better not. I’d start with strawberry first, because it’s spring and spring means strawberries. But do you what you like. Strawberries are what you like. You know it. I know it.
Now that we’ve gotten that settled, do you pin? You should because good things come to those who pin … Good things as in $500, and two additional winners will receive $200. They’ll also pick ten finalists and send them each a Lucky Leaf gift pack. You can find all the details on Lucky Leaf’s Good Things Come to Those Who Pin CONTEST PROMOTION PAGE.
- 2/3 cups milk – room temperature
- 5 teaspoons yeast
- 3 cups all purpose flour
- 1/2 cup granulated sugar
- 2 large fresh eggs – divided
- 1 lemon – zested
- 1/4 teaspoon salt
- 4.5 tablespoons unsalted butter – room temperature
- Lucky Leaf strawberry pie filling
- powdered sugar to garnish
- Vegetable or Canola Oil
- In a small mixing bowl, to milk add yeast. Stir and set aside.
- Into mixing bowl add: flour, sugar, 1 whole egg + 1 additional egg yolk (set aside remaining egg white for later), lemon zest, salt. Pour in milk/yeast mixture. Mix with paddle attachment until a ball forms. Switch to dough hook attachment and knead for 8-10 minutes until dough is soft and supple.
- Add butter and knead by hand for approx 8-10 minutes. Cover bowl with a kitchen towel, allow to rise in a warm place for approx 2 hours or until it doubles in size.
- Once dough has doubled, knead again for approx 8-10 minutes. Roll to approximately half centimeter onto a lightly floured surface. Using a juice glass, cut circles into the dough. Onto half of the circles place a small dollop of pie filling.
- Lightly brush the sides with egg white and top each one with an additional dough circle. Seal each one well. Brush the tops lightly with egg white. Allow doughnuts to rest and rise for approximately 10 minutes.
- WHILE doughnuts are resting, place enough oil in a large fry pan (about 1.5-2″). Heat to approximately 360 degrees.
- Place a few doughnuts into oil (do not crowd the pan) cook just enough to allow them to puff up and turn golden, approximately one minute. Turn them with spoons.
- Transfer to a plate lined with paper towels to absorb excess oil.
- Dust with powdered sugar.
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