Martha Stewart's 3 Donut Recipes (Jelly, Apple Fritters & Beignets) | Martha Bakes S6E2
Attention all donut lovers – this show is for you! Martha shares her invaluable techniques while preparing a variety of homemade donuts. From raspberry-filled donuts and crisp apple fritters to the famous yeasted, sugarcoated donut from New Orleans known as a beignet. Homemade treats your family will adore!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Season 6 Episode 2.
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0:00 Martha Stewart Makes Donuts
0:20 How to Make Jelly Filled Donuts
9:56 How to Make Apple Fritters
16:28 How to Make Martha's Beignets
22:46 How to Glaze a Cake
Full Recipes:
Martha's Beignets -
Jelly Filled Doughnuts -
Apple Fritters -
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Homemade Jelly Donut Recipe - Laura Vitale - Laura in the Kitchen Episode 787
Thumbs up for donuts! What's your favorite kind??
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Ingredients:
5 cups of All Purpose Flour, plus a bit more if the dough is sticky
2 (7gr) Envelopes of Yeast
1/3 cup of Granulated Sugar
1-1/2 cups of Whole Milk, warmed to about 115 degrees
1/4 cup of Unsalted Butter, melted
1/4 cup of Shortening, melted
2 Eggs
3/4 tsp of Salt
Raspberry Jam Donuts
Bite into these homemade raspberry jam donuts (recipe below) for a sweet treat. They’re easier to do at home than you may think.
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Raspberry Jam Donuts
Serves 10
Prep 15 mins (+ 1¼ hours rising time)
Cooking 10 mins
3 cups (450g) plain flour
¼ cup (35g) caster sugar
3 tsp (1½ sachets/10g) dried yeast
1 tsp ground cinnamon
½ tsp salt
1 cup (250ml) warm milk
80g butter, melted
2 Coles Australian Free Range Egg yolks
½ cup (110g) caster sugar, extra
Vegetable or canola oil, to deep-fry
1 cup (320g) Coles Raspberry Jam, warmed
1. Combine flour, sugar, yeast, cinnamon and salt in a large bowl. Combine milk, butter, egg yolks and ¼ cup (60ml) water in a jug. Stir into the flour mixture. Turn onto a lightly floured surface and knead for 2-3 mins or until smooth. Place in a greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
2. Line a baking tray with baking paper. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead until smooth. Roll out to a 1.5cm-thick disc. Use a 7cm round pastry cutter to cut out discs and place on the lined tray, rerolling the excess. Loosely cover and set aside for 15 mins to rise slightly.
3. Place the extra sugar in a bowl. Add enough oil to a stir frypan or wok to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Carefully add 3 doughnuts. Cook for 1 min each side or until golden brown and puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Toss in extra sugar to lightly coat. Transfer to a tray. Repeat with the remaining doughnuts.
4. Place jam in a piping bag fitted with a 5mm plain nozzle. Insert nozzle in the side of the doughnuts and fill with jam.
Choose to reuse: Strain the cooled vegetable or canola oil into a sealable glass jar. Discard the solids. Use it to drizzle over veg before roasting.
Want more sweet treats? Check out our Baking playlist which includes:
Gluten-free banana & coconut bread:
How to make the perfect Anzac biscuits:
How to make apricot & oat muesli slice:
The perfect baked New York cheesecake:
Professional Baker Teaches You How To Make JELLY DONUTS!
Raspberry Jelly Donuts are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Makes 12 large doughnuts
Ingredients
2/3 cup (160 ml) milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1/3 cup (70 g) sugar
3 eggs at room temperature
3 ½ cups (525 g) all-purpose flour
1 tsp (5 g) salt
¼ tsp (1 g) ground nutmeg
½ cup (115 g) unsalted butter at room temperature
vegetable oil, for frying
½ cup (100 g) sugar mixed with ¼ tsp (1 g) cinnamon, for coating
½ cup (125 ml) stirred raspberry jam
Directions
1. Add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic, about 5 minutes and if mixing by hand, once the dough becomes to difficult to stir, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 2 hours, or chill and let rise overnight.
2. Turn the risen dough out onto a lightly floured surface and roll it out to 1/2 –inch thickness. Use a doughnut cutter or 3-inch cookie cutter to cut out 12 doughnuts, re-rolling the dough if needed. Place the doughnuts onto a parchment-lined baking tray, cover the tray with plastic wrap and let the doughnuts rise for 45 minutes, if using room temperature dough or for an hour if using a cold dough.
3. Pour the oil into a tabletop deep fryer (following manufacturer’s instructions) or into a large, deep pot so that it is only filled about 3 inches. Heat the oil to 350 F (175 C) use a candy thermometer if cooking doughnuts in a pot). Have a baking tray lined with paper towel, with a cooling rack placed over it. Place a doughnut onto a slotted spoon and lower gently into the oil. Fit in as many doughnuts as you can, but with enough room that they have at least an inch between them. Fry the doughnuts for about 4 minutes, then flip over the fry for another 4 minutes. Use your slotted spoon to remove the doughnuts onto the cooling rack to drain. While still warm, dip the doughnuts in the cinnamon sugar to coat, and then return to the rack to cool completely.
4. To fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip (also known as an éclair tip) or a medium plain tip. Insert the tip into the doughnut and fill with about a 2 tsp of the jam. The doughnuts are best enjoyed the day they are made.
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Homemade Jelly Donuts
Few bites of food are as special as a perfect, homemade jelly donut. Find out how to make them juuuust right with my recipe. Use my special link to get a free box of Birthday Cake with your order of Magic Spoon cereal.
FULL RECIPE & INSTRUCTIONS:
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PIPING BAGS:
PECTIN:
STAINLESS BENCH SCRAPER:
FINE MESH STRAINER:
ROLLING PIN:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
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-- INGREDIENTS --
DOUGH
▪340g or 1 1/3c scalded whole milk (heated to 180F/80C then cooled to 90F/32C in the fridge)
▪10g or 2.5tsp instant yeast
▪2 eggs
▪100g or 1/2c sugar
▪100g or 6Tbsp melted butter
▪685g or 5 1/2c all purpose flour (11.7% + protein content)
▪8g (1t) salt
JELLY
▪500g or 4c raspberries
▪700g or 3 3/4c sugar
▪20g or 1 1/2Tbsp lemon juice
▪20g or 1 1/2Tbsp white distilled vinegar
▪60g or 1/2c fruit pectin
--
CHAPTERS:
0:00 Intro
0:21 Making donut dough
2:02 Making the jelly
4:11 cereal addict talking about cereal (ad)
5:09 Shaping the donuts
6:42 Frying and filling
9:39 Let’s eat this thing
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
The BEST Jelly Doughnut Recipe
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