The Perfect Jelly Donuts

By Kerenpartycakes


  • 6 tbsp water
  • 5 oz buttermilk at room temperature
  • 1 egg, beaten at room temperature
  • 2 oz butter, melted
  • 16 oz all-purpose flour
  • 2 oz sugar
  • 1 tsp salt
  • 1 1/2 tsp yeast
  • oil for frying
  • Powdered sugar for coating the doughnuts
  • Jam, chocolate or any other desired cream for filling



  • Place the water, buttermilk, beaten egg and melted butter in the mixer bowl, then add the dry ingredients, except for the yeast.
  • Make a small indentation in the dry ingredients, then add the yeast.
  • Run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.
  • Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. Cut the dough to small balls of 40gr each.Let the cut doughnuts rise
  • Heat the oil to about 350ºF.
  • Drop the doughnuts carefully into the oil.
  • Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel-lined plate once they are ready.
  • When the doughnuts have cooled you can fill them.
  • Next, put some room temperature jam, or chocolate into a piping bag and pipe the filling into the doughnut.

    Happy Chanukah!

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