Happy Friday and National Doughnut Day! Jelly doughnuts are my favorite kind of doughnut and so to celebrate today, I’m excited to share Mickey’s Jelly Doughnuts! These light and fluffy yeast doughnuts are rolled in sugar, filled with raspberry jam, and drizzled with dark chocolate! While they’re perfect as a breakfast treat, they’re also a great afternoon pick me up or a fun dessert.
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For this recipe, you’ll need to set aside a little bit of time as the dough will need to rise twice. Other than that, they’re pretty straightforward to make!
First, place the milk in a small saucepan and heat until warm (about 90 F). In a large bowl, combine the warmed milk and yeast and let rest until its foamy, about 5 minutes.
Add the eggs, butter, salt, and sugar to the yeast mixture and beat until combined. Beat in half of the flour. Once combined, mix in the second half of the flour. When the dough becomes too think to beat, transfer it to a floured surface and gently knead it until smooth.
Grease a large bowl with a little bit of neutral oil (vegetable, canola, etc.). Place the dough in the bowl and cover with plastic wrap. Let it rise until it doubles in size, about 1 hour.
Meanwhile, line two baking sheets with parchment paper and two wire cooling racks with paper towels. Once the dough has risen, transfer it to a floured surface and roll it to 1/2 inch thickness. Cut out the doughnuts using a medium sized Mickey Mouse cookie cutter. I used the medium sized cutter from ShopDisney’s Mickey Mouse Biscuit Cutter Set, but I think that set is sold out online. You can use any Mickey Mouse cutter you’d like, though. There are a lot of options available on Amazon.
Once you’ve cut the doughnuts out, place them on the prepared baking sheets and cover with plastic wrap. Let the doughnuts rise a second time, until they’re slightly puffed and delicate, about 45 minutes.
About 15 minutes before the doughnuts are done rising, pour the oil unto a heavy bottomed pot or dutch oven over medium heat. Heat the oil to 375 F. I find it helpful to use a candy thermometer to check the temperature.
When the oil is ready, carefully add the doughnuts, a couple at a time. When the bottoms are golden, about 45 seconds, flip them and cook until the doughnuts are golden al around. Remove the cooked doughnuts from the oil and place on the paper towel lined cooling racks.
When the doughnuts are cool enough to handle, roll each doughnut in the granulated sugar. Using a sharp knife or a skewer, make a small opening in the bottom edge of each doughnut. This will be where you pipe in the filling. I love raspberry or strawberry filled jelly doughnuts so for this recipe, I used Smucker’s Seedless Red Raspberry Jam. You can use whatever kind of jam or jelly you’d like though!
Place the jelly in a piping bag fitted with a medium round piping tip. Insert the piping tip into the hole. Gently squeeze the bag until the doughnut is filled with jelly, it will feel a bit heavier. Place the filled doughnuts on a clean plate or workspace.
If you want to add a little bit more to your doughnuts, you can drizzle them with chocolate. To do this, I used part of a Ghirardelli Bittersweet Baking Bar. You could also use some chocolate chips or another kind of chocolate bar. Just melt the chocolate using the microwave or a double boiler. Then, transfer the melted chocolate to a piping bag. Cut a small part off of the tip of the bag and then drizzle the chocolate over each doughnut.
Enjoy Mickey’s Jelly Doughnuts!
If you’re looking for more doughnut recipes, check out my Mickey Donuts, Pain & Panic Doughnuts, and baked Hundred Acre Wood Doughnuts!
Happy National Doughnut Day!
Mickey’s Jelly Doughnuts
Ingredients
Donuts
- 1 ¼ cups milk
- 2 ¼ teaspoons 1 package active dry yeast
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 ¼ cups all-purpose flour, divided in half
- 2 quarts neutral oil (vegetable, canola, etc.)
Filling
- 1 cup seedless raspberry jam or jelly (or your favorite flavor)
Decoration
- ½ cup granulated sugar
- 2 ounces semi-sweet or bittersweet chocolate, broken into pieces
Equipment
- thermometer
- two piping bags
- round piping tip
- Mickey Mouse cookie cutter
- rolling pin
Instructions
Doughnuts
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In a small saucepan, heat the milk until it is warm (about 90 F). In a large bowl, combine the warmed milk and yeast. Let rest until the mixture is foamy, about 5 minutes.
-
Beat the eggs, butter, salt, and sugar into the yeast mixture. Add in half of the flour and mix until combined.
-
Mix in the rest of the flour. When the mixture is too thick to beat, transfer to a floured surface and gently knead it until smooth.
-
Grease a large bowl with a little of the neutral oil. Transfer the dough to the bowl and cover with plastic wrap or a clean kitchen towel. Let rise until it doubles in size, about 1 hour.
-
Line two baking sheets with parchment paper. Set aside.
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Place the dough onto a floured surface and roll it to ½ inch thickness.
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Cut out the doughnuts using a medium sized Mickey mouse cookie cutter.
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Place the cut out doughnuts on the parchment lined baking sheets. Cover with plastic wrap or a clean kitchen towel and let rest until they are slightly puffed and delicate, about 45 minutes.
-
About 15 minutes before the doughnuts are done rising, pour the oil into a heavy bottomed pot or dutch oven over medium heat. Heat the oil to 375 F. Line wire cooling racks with paper towels.
-
Carefully add doughnuts to the oil, a couple at a time. When the bottoms are golden, about 45 seconds, flip and cook until they’re golden all around.
-
Remove the cooked doughnuts from the oil and place on the prepared cooling racks.
Decoration and Filling
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Place the granulated sugar in a bowl. When the doughnuts have cooled enough that they’re easy to handle, roll each doughnut in the granulated sugar.
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Use a sharp knife or skewer to make a small opening on the bottom edge of each doughnut. This will be where you pipe in the filling.
-
Place the jelly into a piping bag fitted with a medium round tip.
-
Insert the piping tip into the hole and gently squeeze the piping bag until the doughnut is filled with jelly. Place the filled doughnuts on a clean plate or workspace.
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Melt the chocolate using the microwave or a double boiler.
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Transfer the melted chocolate to a piping bag. Cut a small part off of the tip of the bag and drizzle the chocolate over each doughnut.