Chefhola Pastries Donuts Strawberry Jelly Donut

Strawberry Jelly-Filled Donut

Recipe Summary

The strawberry jelly-filled donut is a classic bakery treat prepared with a lightly sweet, fluffy yeast dough filled with a fresh and smooth strawberry jelly filling and coated with powdered sugar on the outside. It is indispensable for sweet cravings with both its visual appeal and textural contrast (soft dough and runny jelly).

Historical Background

The origins of donuts trace back to “olykoeks” (oily cakes) pastries brought to North America by Dutch immigrants in the mid-19th century. It is known that the hole in the center was either closed or omitted to equalize the cooking time. Filled donuts (variations similar to Bismarck or Berliner) have been made in European cuisine for centuries, and fruit jelly and jam fillings in particular integrated into American baking culture in the early 20th century to gain global popularity.

Recipe and Ingredients

• Yeast Dough: A rich brioche-style dough consisting of flour, milk, yeast, sugar, butter, eggs, and salt.

• Strawberry Jelly Filling: A dense-consistency jelly prepared with fresh or frozen strawberry puree, starch, and sugar, injected inside the dough.

• Coating: Powdered sugar or fine crystal granulated sugar.

Ingredient List

For the Dough:

• 4 cups all-purpose flour

• 1 packet (10 grams) instant dry yeast

• 1/2 cup lukewarm milk

• 1/3 cup granulated sugar

• 2 pcs large eggs (at room temperature)

• 75 grams melted butter

• 1 tsp salt

• 1 tsp vanilla extract

For the Strawberry Jelly Filling:

• 2 cups pureed fresh strawberries

• 1/3 cup granulated sugar (can be adjusted according to the sweetness of the strawberry)

• 2 tbsp cornstarch

• 1 tbsp lemon juice

For Frying and Coating:

• 3-4 cups frying oil (sunflower or canola oil)

• 1 cup powdered sugar (for the top)

Preparation Process

1. Kneading the Dough: Mix lukewarm milk, yeast, and a spoon of sugar, letting it froth for 5 minutes. Place flour, salt, and sugar in a large bowl. Add the yeast mixture, eggs, vanilla, and melted butter, and knead for 10-12 minutes until you achieve a smooth, non-sticky dough.

1. Fermentation: Place the dough in a floured bowl, cover it, and let it rise in a warm environment until it doubles in size (about 1.5 hours).

1. Preparing the Jelly: Place the strawberry puree, sugar, and starch in a saucepan. Cook over medium heat, stirring constantly until it thickens and achieves a jelly consistency. Remove from heat, add the lemon juice, and set aside to cool completely.

1. Shaping: Punch down the risen dough and roll it out to a thickness of about 2 cm on a floured surface. Cut circles using a round cutter (or glass). Place the cut dough pieces on a floured tray, cover them, and leave them for a secondary proofing for another 30 minutes.

1. Frying: Heat the oil to 175°C in a deep pan. Fry the donuts carefully on both sides until they turn golden yellow (about 2 minutes per side). Transfer them to plates lined with paper towels to drain excess oil.

1. Filling: Once the donuts become lukewarm, make a small hole on their side using a skewer or a knife. Using a syringe or piping bag filled with jelly, squeeze the cold strawberry jelly into the donuts.

1. Coating: Roll the fully stuffed donuts in powdered sugar to make them ready for serving.

Recipe Tips

• It is critical that the oil temperature is around 175°C; if the oil is too hot, the outside burns while the inside remains raw, and if it is too cold, the dough absorbs too much oil.

• The strawberry jelly must be completely cooled down to room temperature before being injected into the dough; otherwise, it can make the inner texture of the dough soggy.

Presentation

For an elegant presentation, it can be served on a wooden serving board, surrounded by fresh strawberry slices and dusted with a thin layer of powdered sugar on top. It pairs perfectly with freshly brewed black tea or filter coffee.

Nutritional Values (Per Serving – Approximate)

• Calories: 320 kcal

• Carbohydrates: 45 g

• Protein: 5 g

• Fat: 13 g

• Fiber: 2 g

Category and Place in World Cuisine

• Category: Dessert / Pastry / Baking & Fried Products

• Place in World Cuisine: One of the most beloved street foods and coffee shop treats of American and European bakery culture.

Target Audience

Appeals to a wide audience including those wanting to satisfy sweet cravings, people interested in homemade bakery products, families with children, and lovers of fruit-filled pastries.

Why Should You Eat This?

It is a wonderful choice to bring traditional bakery pleasure into your home with homemade hygiene, additive-free fresh strawberry jelly, and a much lighter and fresher texture compared to industrial alternatives.

Allergy Warnings

• Gluten: Not suitable for celiac patients or those with gluten intolerance since it contains wheat flour.

• Eggs and Milk: Contains animal-based ingredients.

• Lactose: Contains butter and milk.

Useful Information and Resources

• Fresh strawberries are a high source of vitamin C and antioxidants, though there may be a partial decrease in vitamin values when heated.

• Harvard T.H. Chan School of Public Health – The Nutrition Source: (A reliable source for scientific articles on general sugar and balanced nutrition balance)

Frequently Asked Questions

• Question: Why do the centers of the donut dough stay raw?

Answer: When the frying oil is too hot, the outside cooks quickly while the inside remains raw. It is important to keep the oil temperature at a medium-controlled level.

• Question: Can I bake the donuts in the oven?

Answer: Yes, you can get a lower-fat alternative by baking them in an oven at 190°C for about 12-15 minutes, but the traditional texture is achieved by frying.

• Question: Can another filling be used instead of strawberry jelly?

Answer: Raspberry jelly, blackberry jelly, vanilla pudding, or chocolate ganache are also great alternatives.

• Question: How should donuts be stored if they are left over for the next day?

Answer: They can be stored at room temperature in an airtight container for 1 day, or in the refrigerator for 2 days; however, they are most delicious when consumed fresh.

Zero Waste Note

Remaining strawberry stems and puree leftovers can be boiled with sugar and water to be evaluated as a natural strawberry syrup or strawberry lemonade base. Leftover dough pieces can be fried as bite-sized mini donut holes and used without waste.

Additional Food-Related Resources

• USDA FoodData Central: (For detailed macronutrient profiles of basic ingredients like flour and sugar)

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