A day off from golf usually means a day on in Dede’s bakery.

I found this recipe from Natashas Kitchen on YouTube. Considering they are not fried (a good thing) they are light, airy and delicious. (An even better thing.) I did cheat and bought some seedless raspberry jam to fill the donuts rather than making my own. (Raspberries are very expensive this time of year.)

I followed the method as written below but was slightly disappointed with re-rolling the scraps to make the additional 4 donuts. The dough didn’t come together all that well. Any suggestions would be appreciated.

Baked Jelly Donut Holes

INGREDIENTS
• 2 ½ cups all-purpose flour, divided, plus more for dusting
• ¼ cup granulated sugar
• ¼ tsp salt
• 2 ¼ tsp instant yeast, quick acting, (1 packet = 7 grams)
• ⅔ cup warm milk, 110˚F – microwave 35 sec.
• 4 Tbsp unsalted butter, melted, divided 3::1
• 2 egg yolks
• ½ tsp vanilla extract
• ⅓ cup jelly or jam, (no large fruit pieces)
• ⅓ cup granulated sugar to roll donuts

METHOD

1. In a large mixing bowl, whisk together 1 cup flour, ¼ cup sugar, 2 ¼ tsp instant yeast and ¼ tsp salt.
2. Add warm milk, 3 Tbsp melted butter, 2 egg yolks and ½ tsp vanilla extract, and whisk vigorously to combine well.
3. Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
4. Add remaining 1 ½ cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 ½ hours, or until doubled in size.
5. Line a baking sheet with parchment paper.
6. Turn dough out onto a floured surface and roll the dough out to just under ½” thick. Cut circles using a 2 ½ inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed.
7. While the donuts are rising, preheat oven to 375˚F with rack in the center of the oven.
8. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
9. Right out of the oven, brush each hot bun, one at a time, all over with remaining 1 Tbsp melted butter and roll in a bowl of granulated sugar to coat all over.
10. After all the donuts are sugar coated, cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.