#jellyfilled

Delicious homemade jelly-filled doughnuts with a crispy exterior and a juicy interior bursting with fruit flavor.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1/4 cup unsalted butter, melted. 1/2 cup whole milk. 1 tsp vanilla extract. Your favorite fruit jelly or jam. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, then add melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Turn the dough onto a floured surface and roll it out to 1/2-inch thickness. Using a round cutter, cut out doughnut shapes and place them on a baking sheet lined with parchment paper. Heat vegetable oil in a deep pot or fryer to 350F 175C. Carefully add doughnuts to the hot oil, frying until golden brown on both sides about 2-3 minutes per side. Remove doughnuts from the oil and drain on paper towels. Once they are cool enough to handle, use a pastry bag to fill them with your favorite fruit jelly or jam. Dust the filled doughnuts with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

These vegan jelly-filled muffins are a delightful treat for breakfast or snack time. They are soft, fluffy, and bursting with fruity jelly in every bite. Perfect for vegans and non-vegans alike!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup vegan jelly or jam of your choice.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Put the non-dairy milk, vegetable oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Put half of the batter into each muffin cup. Place a small amount of vegan jam or jelly on top of the batter in each cup. Add more batter on top of the jelly until each muffin cup is about three quarters full. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 20 minutes

Have you ever bitten into something so fluffy and sweet that you instantly grinned like a kid in a candy store? That’s exactly what happened to me the first time I tried a Berliner—Germany’s famous jelly-filled donut. Let me tell you, I was hooked faster than Pretzel (our Border Collie Lab Mix) can steal a fallen crumb off the kitchen floor! I remember strolling through a bustling Christmas…

Have you ever bitten into something so fluffy and sweet that you instantly grinned like a kid in a candy store? That’s exactly what happened to me the first time I tried a Berliner—Germany’s famous jelly-filled donut. Let me tell you, I was hooked faster than Pretzel (our Border Collie Lab Mix) can steal a fallen crumb off the kitchen floor! I remember strolling through a bustling Christmas…

Savor the tart and sweet flavors of these homemade doughnuts with strawberry and rhubarb jelly. These delicious candies are ideal as dessert or for breakfast.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup milk. 1/4 cup plain yogurt. 1 large egg. 1/2 tsp vanilla extract. Oil for frying. Strawberry rhubarb jelly store-bought or homemade. Powdered sugar for dusting.

Instructions: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine milk, yogurt, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Heat oil in a deep pan or fryer to 350F 175C. Spoon dollops of doughnut batter into the hot oil using a cookie scoop or spoon. Fry until golden brown, turning once, about 2-3 minutes per side. Remove the doughnuts from the oil and drain on paper towels. Once cooled slightly, use a piping bag to inject strawberry rhubarb jelly into the center of each doughnut. Dust the doughnuts with powdered sugar and serve warm. Enjoy your homemade strawberry rhubarb jelly doughnuts!