Grape Jelly Filled Honey Lemon Doughnuts
Clean fingers pluck a sugary disk from the unadorned white box. A small dot of dark jelly hints at the hidden flavor trapped inside the sweet, yeasty wheat dough, deep fried minutes earlier. A carefully placed bite delivers a chunk of honey lemon dough and tart, sweet grape jelly, a combination sinfully perfect for breakfast.
Two more savored bites and the thick jelly becomes too much for the airy doughnut. A large glob of grape jelly slips out of the safety of its doughnut pocket. Once clean fingers, now sticky with the sugary glaze enveloping the half eaten doughnut, panic to catch the falling grape concoction.
A mistimed dart – or was it an over zealous swipe – leaves a mound of homemade jelly sitting on a pale wrist. Careful eyes scout the room, checking for any nosey onlookers. The wrist is quickly lifted and with one clean movement a purple-stained tongue laps up the fallen jelly. A mischievous smile splits my lips.
Before I know it the last small bite of the doughnut is gone. Any chunks of sugary glaze and purple jam cleaned away by a gluttonous mouth; any evidence of the doughnut is long gone. Clean fingers lift the white lid from the doughnut box and swipe out just one more filled doughnut. I wonder what flavor is inside this time.
Oh by the way, I’ve started a cocktail blog with three great men. Don’t worry. Chasing Delicious is staying right here! The new blog, The Boys’ Club, is going to be all about great stories, delicious cocktails and highlighting unique male voices in food and drink blogging. The blog debuts September 4th with a week of great cocktail recipes from all four boys: Brian of A Thought for Food, Ken of Hungry Rabbit, and Mike of Verses From My Kitchen and yours truly. Check it out! You won’t be sorry.
Doughnuts: This is a fairly traditional doughnut dough. It just happens to also have a little honey for a floral sweetness, lemon for brightness, and whole wheat flour to contribute a full, earthy flavor. Making doughnuts is just like making any other yeast dough so pay attention to rising times and temperatures. Frying oil temperature and timing is important also.
Jelly Filled Honey Lemon Doughnuts abti
f You can use almost any jelly, jam, preserves, custard or sauce you’d like for this recipe. The thicker the better.
y 1 dozen doughnuts
d Intermediatet 4+ hours
o Tools:
Stand mixer with the dough hook
Proofing tub or large bowl
3 qt.+ Heavy bottomed pot
Candy thermometer
Piping bag
Long narrow tip piping tip
Baking sheet with a cooling rack on topi Ingredients:
6 ounces whole milk
1 teaspoon active yeast
2 ounces honey
1 egg
8-9 ounces bread flour
3 ounces whole wheat flour
1/2 teaspoon lemon zest
2 ounces unsalted butter, at room temp.
1/4 teaspoon salt2 quarts vegetable oil
20 ounces grape jelly (recipe below)
1o ounces vanilla lemon glaze (recipe)
n Instructions:
1. Heat the milk to the scalding point (about 200°F). Set aside to cool to 110°F. Oil or butter the proofing tub or large bowl and set aside.
2. In the bowl of a stand mixer, dissolve the yeast in the warm milk (105-115°F). Add the honey, egg, 8 ounces bread flour, whole wheat flour, lemon zest and butter. Mix the dough until thoroughly combined and a dough just begins to form. Let rest in the bowl, covered, for 20 minutes.
3. Add the salt to the dough and knead for 7 to 10 minutes until elastic and slightly sticky. If the dough is excessively wet or sticky, add up to 1 ounce more flour. The dough should be slightly sticky to the the touch though.
4. Butter the proofing tub or bowl and place the dough in, letting it rise in a warm place until doubled in volume about 1-2 hours. If your house is an ice box, preheat the oven at 400°F for 1 minutes – no longer. Turn the oven off after a minute – the inside of the oven should now feel just barely warm. Allow the dough to rise in the warm oven.
5. Once doubled in volume, punch down the dough and knead it with your hands for a few seconds. Let the dough rest covered for 20 minutes.
6. After resting, roll the dough out until it is about 1/4″ thick. Using a 2″ round cookie cutter, cut out 12 dough disks. Let them rise until the volume expands 1.5x, about 30 minutes to 1 hour. In the meantime put the oil in a heavy bottomed pot and heat to 350°F.
7. Fry the doughnuts in the hot oil for 2 to 3 minutes on each side until lightly golden brown. Remove the doughnuts to newspaper or paper towels to absorb the oil. Repeat until all of the doughnuts are fried.
8. Let the doughnuts cool until comfortable to handle.
9. Place the grape jelly in a piping bag fitted with a long, narrow tip. Insert the tip half way into the side of the donut and lightly squeeze, pulling the tip out slowly. Take care not to overfill the doughnut.
10. Dip the doughnuts in warm glaze and remove to a cooling wrap to drip dry.
r Store in an airtight container at room temperature. This doughnuts should last up to 2 or 3 days. Doughnuts are best eaten immediately.
a Avoid adjusting the main ingredients in the doughnut recipe though you can use any jam filling or glaze.
t Pay attention to ingredient, rising/proofing and frying temperatures.
i Pay attention to rising/proofing and frying times.
b This recipe can act as the base for many filled doughnuts. Try adding your favorite spices, herbs, or nuts to the dough and using any of your favorite jams, custards or spreads as a filling.
Jams, Jellies and Preserves: Jams, jellies and preserves are simple and straight forward. The only difficult part is knowing how long to boil it. Fruits all have different amounts of pectin (a naturally occuring substance that gives fruit their ability to thicken or jam up as they are cooked). Certain fruits like grapes may require 35 minutes of boiling while blueberries only 10 minutes. Since lemons are high in pectin, I suggest adding a tablespoon or two lemon juice to help the process along.
Grape Jelly ab
y 2o ounces jam
d Easyt 1 hour
o Tools:
Heavy bottomed pot
Wooden spoon
20 ounce jari Ingredients:
1 pound grapes
8 ounces sugar
1 tablespoon lemon juicen Instructions:
1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take about 25 to 35 minutes depending on the moisture content in the grapes and the heat.
4. Pour into a jar and let cool completely in the fridge.
Testing Jam Consistency: I like to keep a baking sheet in the freezer while boiling jam. When the jam is thick and coats a spoon, place a little jam on the sheet and place back in the freezer for a minute or two. Remove and check the consistency. The jam should feel cool or cold. If it is thick like jam, it’s ready to go. If it’s still thin, leave it boil a little longer.
r Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks.
a Choose any fruit you’d like. Be careful though as the boiling times will change.
b This recipe can act as the base for many different jams, jellies or preserves.
These doughnuts look amazing! I love home made grape jelly, especially with concorde grapes. It would be so wonderful oozing out of a sweet fluffy doughnut! This post is making me so hungry :)!
Oh yummy!
OOOOOOOOOOh doughnuts *.* ♥
I love doughnuts and I totally want one of these. GOrgeous!
Love that these are made with honey, it’s a great combination with the lemon and the whole wheat flour. Delicious.
Oh these pictures are beautiful! These sound absolutely fabulous on so many levels!
Now those are some real doughnuts Russell – can I send my kids over? Love how you snuck some whole wheat in here, and homemade jelly to fill these.
Looks fabulous, my friend! The perfect breakfast!
Doughnuts are a weakness of mine and my goodness these look good!!!!
These look great! I can’t wait to make grape jelly too. :)
I never think of doughnuts of anything other than fast food but you’ve elevated them to another level here – they look rustic and gorgeous and totally utterly irresistible!
I want these. And the fact that you made your own grape jelly is mind blowing to me..in a totally good way :)
This post should be titled Fifty Shades of Doughnut. The dripping, the licking … oh my. I’ll take a dozen.
Oh holy heaven! I’m going to be dreaming about these all day.
OH ME OH MY. I’m not usually much for sugary baked goods, but homemade jelly doughnuts?? All bets are off!
What lovely doughuts! I’m smitten with the jelly filling and lemon glaze.
This is a Sinful Post!!!!
And DANG yes I love such SINS!!!!
Gorgeous…
Oh my God. If gluten wasn’t an issue I’d beg you to send me a dozen of these.
I believe you’ve outdone yourself. Have I said that before?
I just went to my favourite dreamland and came back. What a foodies heaven! Love grape jelly.. and this is really something I won’t mind having 2-3 helpings. “Greedy me” Plus there’s honey and lemon. Gosh, what more can a girl ask? Can you see me drooling? Cause I literally am.. xoxo
When it comes to doughnuts, there is nothing in this world that can stop me from indulging. Just ask my kids…I’m like a woman possessed. I’ve warned you! If your plain white box is empty…please don’t talk to my kids!
I *heart* this!!! We have these things here in Canada called “Timbits” which are, basically, the doughnut centres ( I would think Dunkin’ Donuts would have them also, no?). My favourite is the jelly-filled powdered kind, so you must know how excited I got when I saw this post! YES!!! I haven’t gotten around to making my own homemade doughnuts, but you just totally inspired me with this recipe.
Those doughnuts look divine! Especially that grape jelly filling.
And congratulations on your new cocktail blog! I hope you’ll be featuring Whiskey Sours on it :D
These are stunning! Awesome idea!
I saw you mention these on Twitter and just had to come see them for myself….YUM! I’ve got them pinned to remind me to make them sometime, and hopefully I won’t fail and get them stuck in the pan AGAIN.
Happy Tuesday Russell~
I am in LOVE. These look so fantastic. I am jealous of your donut making skills.
I can’t imagine a better way to wake up in the morning than with a plateful of homemade jelly doughnuts. Beautiful!
these are gorgeous and sound absolutely incredible! i’d love to have one (or 8 :)) of these right now!
I. Am. Swooning.
that is all!
Those might be the prettiest darn donuts I ever did see, Russell!
I can’t breathe!!! Seriously…
These are just downright dangerous! I don’t know if I’d be able to stop eating them. And Dunkin thinks it knows how to make a jelly filled donut? You’ve got it beat by a mile (or a couple of kilometers)!
The photos are gorgeous, but the picture you painted with your description of these donuts has me craving one. I want those sticky fingers to be wrapped around a gorgeous, airy donut. You had me at “sugary disk.”
I can’t wait for your guys cocktail blog. This girl loves a good cocktail.
Your photos are incredibly fantastic. I can almost taste those delicious looking doughnuts.
Wow. This looks absolutely stunning. I wish I had these right now! yum!
Trish
http://www.jellybonesblog.blogspot.com
It all looks so good, will try it later, thanks for sharing.
The photos look amazing too.
These look wonderful. I can’t wait to read posts from The Boys Club!
YUM. That is all I can say. Oh, and your site is outstanding!!!
I love me a good jelly filled donut. When I was a kid, the donut shops used to have a half-dozen different flavours on their shelves, and it was the only kind of donut I would actually eat (banana custard and lemon curd were my personal faves).
Not sure why they’ve fallen out of favour, aside maybe from the fact that all the icing sugar makes you look like Charlie Sheen on a coke bender after eating one. :)
Anyway, all that is just to say that I love the fact that you’ve made a grown-up version of my favourite childhood treat. It makes me want to run home and bust out the deep fryer to make a batch right freakin’ now.
ummm this sounds amazing!
Your site is ridiculous! Everything looks so amazing, and I love your writing! :)
Oh my, your photos are so appetizing! I can’t tear my eyes off that jar of jam. I’m inspired to try this recipe. Thanks for sharing. And thanks for stopping by my blog for a visit!
Yes, PLEASE!! And then I want to lick that spoon…
So excited for Boys Club, that’s such a talented group! Congrats!!
wow. just wow. i think these are going on my weekend to do list…
Thanks for popping by my blog…and so happy to have found yours! What gorgeous photos! This is making me long for jelly filled donuts now…and it’s way past dinner already over here :)
Fantastic blog…I will be back for more!
I’ve always considered jelly doughnuts to be the only kind worth eating…these pouches of sweet tart jelly filling are just heavenly! I especially love what you’ve done with the dough. The lemon honey combo is just perfect with grape jelly!
YUM I am hungry now!! Such beautiful pictures!
In December I like baking doughnuts for the Holidays. This makes me want to start baking them now. Beautiful photos!
I don’t know which are more wonderful, your impressive homemade doughnuts or your truly beautiful photos! Love your blog.
Love these donuts – why can’t I just have a chair in your kitchen with a bib so I can sit and sample everything?! I’m so impressed that you took the time to make your own jelly. Just awesome… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Oh yeah, and I’m excited for the launch of The Boys’ Club – sounds like an interesting concept and I’ll be subscribed…
It makes me a non-doughnut person want one or two.
This a crazy good post. 1 – photos, 2 – doughnuts, 3 – grape jelly, 4 – a cocktail blog! I make jelly all the time, never grape. Need to buy grapes just so I can make this jelly. Perfectly lovely!
Omg, big mistake visiting your site right now… I haven’t eaten breakfast yet and this is killing me! I want it. YUMMY!!! :)
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This look amazing….I love Doughnuts but normally with strawberry. i can only imagine how nice that grape jelly tastes.
These doughnuts looks totally yum! I love the grape jelly filling :D
These look absolutely delicious!
I have to admit, I usually eschew grape jelly as ‘kid food’. But that doesn’t mean I don’t love it! A homemade version belongs in my kitchen now :)
These look so sinfully beautifully. I make so many preserves, but never made grape jelly at home. stunning hue and I would not mind biting into those doughnuts..
OMG, your pictures are AMAZING!! I love them, you’re such an artist….I’ve already subscribed……Have a nice week!! :)
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