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Mickey's Jelly Doughnuts on a wire cooling rack

Mickey’s Jelly Doughnuts

Mickey’s Jelly Doughnuts are the perfect breakfast treat! Light and fluffy, these yeast doughnuts are rolled in sugar, filled with raspberry jam, and drizzled with dark chocolate!
Course Breakfast, Dessert
Keyword Donuts, Doughnuts
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings 12 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

  1. 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.
  2. Beat the eggs, butter, salt, and sugar into the yeast mixture. Add in half of the flour and mix until combined.
  3. 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.
  4. 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.
  5. Line two baking sheets with parchment paper. Set aside.
  6. Place the dough onto a floured surface and roll it to ½ inch thickness.
  7. Cut out the doughnuts using a medium sized Mickey mouse cookie cutter.
  8. 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.
  9. 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.
  10. 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.
  11. Remove the cooked doughnuts from the oil and place on the prepared cooling racks.

Decoration and Filling

  1. 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.
  2. 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.
  3. Place the jelly into a piping bag fitted with a medium round tip.
  4. 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.

  5. Melt the chocolate using the microwave or a double boiler.

  6. 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.