Grammy's Kitchen · Donuts · Jelly Donuts
One of 65 donuts recipes we measured
from www.momontimeout.com
2 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 51% | 54% |
| egg | 21% | 26% |
| liquid | 51% | 62% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| sweetener | 91% | 104% |
| fat | 24% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 244 g | 1 cup warm milk (whole milk preferred, 90°F to 100°F) |
| 9 g | 1 tablespoon instant yeast (or active dry yeast) |
| 38 g | 3 tablespoons granulated sugar |
| 480 g | 4 cups bread flour (spooned and leveled, all purpose flour can be used instead) |
| 100 g | 2 large eggs (room temperature) |
| 6 g | 1 teaspoon salt |
| 114 g | 8 tablespoons unsalted butter (room temperature ) |
| vegetable oil (enough to fry the donuts (2 quarts is good)) | |
| 400 g | 2 cups granulated sugar (for tossing the donuts in) |
| 1 1/2 cups seedless raspberry jam (or strawberry jam) |
Method: 19 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Those donuts look delicious!” — a cook, 5.0★