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red jelly in jelly donuts

My boyfriend loves sucking the jelly out of jelly donuts and since I am working on my Valentines menu I thought maybe I could incorporate that jelly into the dessert. Does anyone have a recipe for that jelly? It isn't purple like grape jelly but is distinctly red and actually doesn't really taste like any particular berry to me. lol.

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  1. I think it is supposed to be Raspberry, but the commercial stuff is mostly corn syrup, stabilizers thickeners and artificial flavoring.
    I think the best replacement would be seedless raspberry jam.

    1. The stuff of you speak comes in 5 gallon buckets and is known as "raspberry filling" in the biz. It doesn't taste like raspberries, it's full of syrups, preservatives and emuslifiers and red #2. I don't care, I 've loved the stuff since I was a little kid, still do. I've tried to duplicate it but can't., I've bought it from mom and pop doughnut shops in the past by the pound or container. If you can get some, make a regular yellow layer cake from a mix and use the filling between the layers and frost with vanilla frosting, heaven!

      1. If you have a cake supply store, you can probably find jelly filling there.

        10 Replies
        1. re: chowser

          that's what i was just going to suggest! cake or restaurant supply store.

          alternatively, perhaps you could use the jelly portion of canned/jarred pie filling - isn't it about the same consistency?

          1. re: goodhealthgourmet

            The quick cheat is to take a can of pie filling and run it thru a sieve to get it super smooth then spoon into a ziplock bag, snip the end and pipe into homemade donuts.

            1. re: HillJ

              I hate to say it, but this sounds like an awesome valentines dessert, homemade donuts filled with 'jelly' filling!

              I just don't want to stop the romance to go fry donuts after dinner..... can I make an hour 1/2 ahead and rewarm my donuts? I have never made donuts and don't fry much at home. Is this a dumb idea to take on for V-day?

              Tell me my obstacle course, CH'rs. By now I think you know I am a pretty savvy cook, but, hmmm. I hate it when I get somthin' up in my craw that sounds like a yummy suprise and maybe I shouldn't go there, or should I?

              1. re: gingershelley

                If you would like my recipe for jelly donuts, I'd be happy to share them, gingers.

                When I make jelly donuts for my son's friends I fry a batch, let cool and then fill. You could fry ahead and fill right before serving. They are airy and light. The guys love them. You just say the word :)

                1. re: HillJ

                  Oh please! I keep making these wonderful 'frenchy' meals for JF, my BF parisienne man, and it feels like after 3 years, it would be fun to make something unexpected.

                  Plus, I might think we would see little happy donuts in one of the new bistronomique-type places I always want to eat at in France... who love to do funny riffs on American bistro food, and donuts for dessert is big now.

                  So HillJ, you think I can make them before dinner and warm them, fill them and serve after the chicken liver mousse, scallops course, and, well, whatever I still have not decided on yet?

                  It sounds like so much fun! Please share:)

                  1. re: gingershelley

                    Yes I do. Make the donuts as directed, warm them in a low oven, fill them and serve room temp. Delish!

                    Here's the recipe:
                    Jelly-Filled Donuts

                    Canola oil for deep frying
                    Yeast donut dough (below)
                    2/3 cup jam
                    ½ cup sugar

                    Yeast Donut Dough:

                    ¾ cup whole milk
                    3 tbsp unsalted butter
                    3 ¼ cups all-purpose flour
                    1/3 cup sugar
                    ½ tsp salt
                    1 package quick-rise yeast
                    2 large eggs
                    ½ teaspoon vanilla extract

                    Heat milk and butter over medium heat until butter is melted and temperature is 125 degrees. Stir.

                    In the bowl of a stand mixer fitted with paddle attachment, mix together 2 ½ cups flour, sugar, salt, and yeast. Pour in milk and butter; mix on medium speed until well incorporated. Add eggs and vanilla and beat about 2 minutes, until full incorporated. Add remaining ¾ cup flour and mix about 1 minute longer.

                    Dough will be sticky, but place in new bowl, cover with a clean dish towel, and let rise in warm place for about 1 ¼ hours or until well risen. Use dough right away.

                    Jelly-Filled donuts:

                    Flour a decent-sized working surface, and roll dough out until about ½ inch thick.

                    Use a drinking glass about 3 inches wide to cut out rounds of dough. Place cut-outs onto oiled baking sheet. Cover donuts with clean dish towel and let rise in warm place for about 45 minutes.

                    Fill a large and deep cast-iron pot (such as Le Creuset) with 2 inches of canola oil. Heat on high until oil reaches 360 degrees on a candy thermometer. Keep and eye on it and adjust heat as necessary to keep it at 360.

                    Carefully place 3 donuts at a time in the oil, and let fry for about 2 minutes or until the bottom side gets golden. Flip over (a fork works well to do this), and let cook another minute or so, until both sides are golden brown.

                    Remove from oil and place on paper towel lined baking sheet. Repeat with remaining donuts.

                    While donuts are still warm, but cool enough to touch, roll in sugar to coat well.

                    Take a sharp knife, and cut a small slit into the donut. Using a ziplock or pastry bag with a metal tip, pipe in about 2 teaspoons of jam into the middle.

                    Makes 15 donuts.

                    1. re: HillJ

                      Hillj,
                      They sound pretty straighforward. I do make pizza dough, and occasional other yeasted things, tho mor a cooker than a baker ( I hate the measuring/ precision thing), but that's where yeast dough BEATS baking cookies, cake, etc. It has it's own mystery and magic.

                      Thanks for sharing. Perhaps I will give a trial run this weekend and have a GF over for coffee and donuts and give it a try.

                      What do you think of an actual raspberry poached in liquer and some of the 'jelly' business inserted into each one? Seems like it might rachet things up a notch.

                      Thanks so much. Will let you know how the forward progress goes!

                      Off for the usual late dinner for this household.... I am excited about this idea!

                      1. re: gingershelley

                        What do you think of an actual raspberry poached in liquer and some of the 'jelly' business inserted into each one? Flavor wise sounds lovely but remember that you want the jelly to be jell'd..not thin or watery. Donut filling has to have body. Warm donuts will "melt" your filling. So, flavor the jam but don't dilute it and fill when donuts are slightly warm, closer to room temp if you do use liquer.

                      2. re: HillJ

                        Thanks for the recipe. I will give them a try with my kids some week-end soon. Do you ever make the dough ahead and then fry in the morning? If so, at what point do you refrigerate the dough?

                        1. re: cheesymama

                          If I make the dough the night before, I'll leave it in the cold oven to rise not the frig.